Beta-amylase

Beta-amylase used for the production of maltose syrups and maltitol from liquefied starch.

DESCRIPTION

COLOBBA 50 is a 1,4-α-D-glucan maltohydrolase (E.C.3.2.1.2) and is commonly referred to as beta-amylase. It is extracted from barley grain. Beta-amylase is an exoamylase that catalyzes the release of successive maltose units by hydrolyzing 1,4-α-D-glucosidic linkages from the non-reducing end of the dextrin chain. COLOBBA 50 is essentially free of α-amylase activity and is used for the production of maltose syrups and maltitol from liquefied starch.

SPECIFICATION

Activity:        1000DP/g

Appearance:   Amber to brown liquid

pH:            5.5~6.5

Solubility:      Completely miscible with water

COLOBBA is expressed in Degrees of Diastatic Power (DP). It is the amount of enzyme contained in 0.1 ml of a 5% solution of the sample enzyme preparation that will produce sufficient reducing sugars to reduce 5 ml of Fehlings solution when the sample is incubated with 100 ml of substrate for 1 hour at 20°C (68°F). (Available upon request)

EFFECT

Highly maltose conversion rate, low glucose conversion rate

Improve the maltose transforming rate

Improve starch conversion rate

Beta-amylase