| Identification | Back Directory | [Name]
BETA-AMYLASE | [CAS]
9000-91-3 | [Synonyms]
AMYLASE
B-AMYLASE
EC 3.2.1.1
AMYLASE 10
EC 3.2.1.2
EC: 3.2.1.1
beta-amylas
BETA-AMYLASE
froM Soybean
Amylase, beta-
AMYLASE REAGENT
β-amylase, barley
beta-AMylase
saccharogenamylase
BETA-AMYLASE, BARLEY
BETA-AMYLASE TYPE I-B
BETA-AMYLASE EX BARLEY
BETA-AMYLASE (SOYBEAN)
β-AMylase froM Soybean
β-AMylase, 700000 u/Ml
BETA-AMYLASE TYPE II-BI
BETA-AMYLASE, FROM BARLEY
beta-Amylase from Soybean
BETA-AMYLASE, SWEET POTATO
β-amylase from sweet potato
1,4-α-D-Glucan maltohydrolase
β-AMylase froMBacilus subtilis
Beta-AmylaseExBarleyE.C.3.2.1.2
1,4-ALPHA-D-GLUCAN MALTOHYDROLASE
Beta-AmylaseExSweetPotatoE.C.3.2.1.1
amylase(ec3.2.1.1)fromaspergillusoryzae
BETA-AMYLASE FROM SWEET POTATO PACKAGE
BETA-AMYLASE FROM BARLEY APPROX. 15 U/M
1,4-α-d-glucan maltohydrolase from barley
1,4-α-d-glucan maltohydrolase from sweet potato
β-Amylase from barley,1,4-α-D-Glucan maltohydrolase
B-AMYLASE, SWEET POTATO, FORGEL FILTRATI ON CHROMAT
β-Amylase from sweet potato,1,4-α-D-Glucan maltohydrolase
β-Amylase from barley Type II-B, 20-80 units/mg protein (biuret)
β-Amylase from sweet potato Type I-B, ammonium sulfate suspension, 750-1,000 units/mg protein (E1%/280) | [EINECS(EC#)]
232-566-1 | [Molecular Formula]
NULL | [MDL Number]
MFCD00081391 |
| Chemical Properties | Back Directory | [density ]
1.37[at 20℃] | [vapor pressure ]
0.004Pa at 25℃ | [storage temp. ]
2-8°C
| [form ]
powder (crude)
| [color ]
White to Light yellow to Light red | [biological source]
sweet potato | [Water Solubility ]
125g/L at 25℃ | [Merck ]
599 | [Specific Activity]
20-80units/mg protein (biuret) | [LogP]
-1.3 at 20℃ | [CAS DataBase Reference]
9000-91-3 | [EPA Substance Registry System]
Amylase, .beta.- (9000-91-3) |
| Hazard Information | Back Directory | [Usage]
β-Amylase is a gel filtration molecular weight marker that can be used in gel filtration chromatography and protein chromatography. β-Amylase can be purified by affinity precipitation with alginate. | [Usage]
β-Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. β-Amylase, has been used in various plant studies, such as carbon starvation studies in Populus tremuloides 1 . β-Amylase, from barley, has been used to study how pressure and temperature affect catalytic activity. | [Uses]
β -Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. β -Amylase, has been used in various plant studies, such as carbon starvation studies in Populus tremuloides 1 . β -Amylase, from barley, has been used to study how pressure and temperature affect catalytic activity.
| [Uses]
In starch processing, brewing, distilling, baking, animal feed, sewage treatment. | [Uses]
β-Amylase is a gel filtration molecular weight marker that can be used in gel filtration chromatography and protein chromatography. β-Amylase can be purified by affinity precipitation with alginate. | [General Description]
β-Amylases belongs to the class of amylolytic enzymes. | [Flammability and Explosibility]
Notclassified | [Biochem/physiol Actions]
β-Amylase hydrolyzes the α-(1,4) glucan linkages in polysaccharides of three or more α-(1,4) linked D-glucose units. Natural substrates such as starch and glycogen are broken down into glucose and maltose. Pure, crystalline β-amylase preparation consists of four isoenzymes with different isoelectric points. The enzyme polymerizes very rapidly through the sulfhydryl groups in the absence of reducing agents. p-Chloromercuribenzoate inhibits the polymerization and the enzymatic activity. The reducing agents mercaptoethanol or dithiothreitol can completely restore the activity. |
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