β-Amylase (Barley) Powder

Cat No:PDE-0029

Description

Hydrolyze the (1,4) -α-D-glucoside bond in polysaccharides, thereby removing continuous maltose units from the non-reducing end of the chain. One unit of beta-amylase activity is defined as the amount of enzyme required to release 1µmol of maltose reducing sugar equivalent per minute from soluble starch (10 mg/mL) at a sodium phosphate buffer (200 mM), pH 6.0, and 40°C.