β-amylase
Product description
- Beta Amylase is a high-efficiency enzyme preparation extracted and refined from plants. Taking starch as the substrate, it hydrolyzes α-1,4-glucosidic bonds at intervals from the non-reducing end of starch in turn under certain conditions to produce maltose.
- Beta Amylase is arguably the most important enzyme as it cleaves two bound glucose molecules (maltose) from the reducing end of the chain. The activity of beta-amylase is most important during the first stage of brewing (mashing) to produce sufficient maltose, the most important fermentable sugar.
Specifications
| Categories | Proteins, Enzymes, Amino Acids | EnzymesAmylase; Carbohydrates, Sugars | SugarsMaltose; Proteins, Enzymes, Amino Acids | EnzymesOther Enzymes; Carbohydrates, Sugars | Oligo- and polysaccharidesStarches |
|---|---|
| Supplied from | China |
| Certifications | Quality assurance |
β-amylase
