Density | 1.37[at 20℃] |
Water Solubility | 125g/L at 25℃ |
Vapor Presure | 0.004Pa at 25℃ |
Appearance | powder (crude) |
Color | White to Light yellow to Light red |
Merck | 14,599 |
Storage Condition | 2-8°C |
MDL | MFCD00081391 |
Physical and Chemical Properties | Light yellow or white freeze-dried powder, soluble in water and dilute buffer solution, insoluble in ethanol, pI4.77, optimum pH value 4.0-5.0. Stability: Inactivation at the optimum temperature of 50-55 ℃ and temperature higher than 85 ℃; Micro acid resistance, inactivation under pH less than 1.7; Blue in case of iodine. Inhibitors include heavy metal ions (Cu2 +, Ag +, H2 +), urea, cyclohexyl amylose, methyl α-glucoside, and sulfhydryl reagents (4-chloromalcitrobenzoic acid, iodoacetonium). The absorbance coefficient of 1% aqueous solution at 280nm is 12.3. Enzymatic reaction: starch (soluble) + nH2O4 + n maltose + dextrin. |
Hazard Symbols | Xn - Harmful |
Risk Codes | 42 - May cause sensitization by inhalation |
Safety Description | S36 - Wear suitable protective clothing. S36/37 - Wear suitable protective clothing and gloves. S24 - Avoid contact with skin. S22 - Do not breathe dust. |
WGK Germany | 3 |
RTECS | BU7435000 |
FLUKA BRAND F CODES | 3-10 |
HS Code | 35079090 |
Reference Show more | 1. Panpan, Hu, Qiulin. Optimization of saccharification process for wheat starch preparation of maltose syrup by response surface methodology [J]. Journal of Wuhan Polytechnic University 2012(2):5-9. 2. Xu Shulai, Wu Yang, Jin Huirong, etc. Optimization of enzymatic hydrolysis process of nutrient rice flour for middle-aged and elderly people based on response surface methodology [J]. Science and Technology of Food Industry, 2016, 37(010):236-241. 3. Zhang Zhi, Li Qing, Hua Hong Ling, etc. Study on enzymatic preparation of isomaltooligosaccharide from Acorn powder [J]. Science and Technology of food industry, 2017(21):158-163 168. 4. Le, Li, Qing, Ouyang, Jianyong, Gong, Shen, et al. Study on processing technology and stability of quinoa beverage [J]. Food Science and Technology, 2020, 30 (2):79-86. 5. Zhang Qianqian, Chang Xiaolei, Wang Rong talk, etc. Study on optimization of preparation conditions of barley chronic digestion starch [J]. Shanghai Journal of Agricultural Sciences, 2015, 31(005):6-12. 6. Wang Jinbin, Li Wen, Zhang Qianqian, etc. Study on the preparation of slow digestion amylase from highland barley [J]. Journal of Nuclear agronomy, 2016, 30(011):2160-2170. 7. Ren Xi-Bo Dai Xi-Yao Zhang Junhua et al. Study on the difference of amylase activity in different radish varieties [J]. Northern horticulture 2012(22):21-23. 8. Yu-Sheng Wang, Wen-Hui Liu, Xing Zhang, Hai-Hua Chen, Preparation of VII-type normal cornstarch-lauric acids with high yield and stability using a combination treatment of branching and differential complexes, international Journal 9. [IF = 9.381] Hui Li et al."Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes."Carbohyd Polym. 2020 Feb;230:115667 10. [IF=9.147] Wen Cheng et al."Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch."Food Hydrocolloid. 2022 Mar;124:107286 11. [IF=9.147] Yangyue Ding et al."Effects of endogenous proteins and lipids on structural, thermal, rheological and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch."Food Hydrocolloid. 2021 Feb;111:106254 12. [IF=7.514] Lu Xiang et al."Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates."Food Chem. 2021 Apr;342:128226 13. [IF=6.953] Hui Li et al."In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase."Int J Biol Macromol. 2019 Sep;136:1228 14. [IF=6.953] Hui Li et al."Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties."Int J Biol Macromol. 2020 Feb;144:500 15. [IF=4.411] Yaru Wu et al."Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition."Molecules. 2021 Jan;26(6):1721 16. [IF=6.953] Yifan Gui et al."Comparison of structural and functional properties of maize starch." INTERNATIONAL JOURNAL OF BIOLOGICAL macromoleles. 2022 Jun;209:2213 Note: For some products, our company can only provide some information. We do not guarantee the authority of the information provided, and only provide customers with reference, exchange and research. use: This product is for scientific research only, not for other purposes. storage conditions: 2-8 °c solubility: soluble in water and dilute buffer, practically insoluble in ethanol. inhibitors: cyclohexyl-amylose, methyl-α-glucoside, thiol reagent (4-chloromercuric benzoic acid, iodoacetamide), heavy metal ions (Cu2, HG2). absorption coefficient (E1(0 :) 12.3. isoelectric point (pI):4.77. The optimum temperature was 50-55 ℃. The optimum pH was 4.0-5.0. Source: Bacillus subtilis. Introduction |
LogP | -1.3 at 20℃ |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Introduction | β- amylase (β- amylase) alias glycated amylase, system named α-1, 4-glucan glucohydrolase, beer brewing, sugar production is the main sugar agent. Beta-amylase is a beige non-caking powder or a brownish yellow liquid. Soluble in water under normal use concentration. The optimum pH is 4~5, the optimum temperature is 50~60 ℃, and the highest enzyme activity is in the range of 55~60 ℃. When the temperature is higher, the activity decreases quickly, the vitality disappeared above 80 ℃. |
Main properties | β-amylase is mainly present in most higher plants and a few kinds of bacteria, the relative molecular mass and thermal stability are related to the specific enzyme source. The relative molecular mass is generally higher than that of α-amylase. For example, the relative molecular mass of sweet potato β-amylase is as high as 152 000. The optimum pH range of β-amylase is 5.0~6.0. |
mechanism of action | When β-amylase acts on starch, it starts from the non-reducing end of sugar chain, the α-L, 4-glycosidic bond is cleaved in units of one maltose, and the configuration of maltose is converted from the α-form to the β-form, that is, β-maltose is obtained. However, unlike other saccharifying enzymes, beta-amylase can not bypass the alpha -1,6 glycosidic bonds continue to act, so when it acts on amylopectin, in general, only 50% to 60% can be converted into β-maltose, and the rest is β-limit dextrin. |
field of application | β-amylase is used in the food industry as a saccharifying agent in the manufacture of maltose syrup, beer, bread, etc. An important use of β-amylase in the pharmaceutical industry is the production of maltose, the absorption of maltose does not depend on the islet cord, so that even diabetics can eat properly. In medicine, beta-amylase can also be used together with alpha-amylase as a digestive aid. |
Use | for biochemical research, clinical use as digestive enzymes, for loss of appetite, indigestion, gastric mucosal inflammation, etc. it is suitable for the liquefaction of starch sugar, alcohol, beer, monosodium glutamate, fermentation industry, textile, printing and dyeing Desizing, etc. |
production method | with Bacillus megaterium as raw material, after stirring, centrifugation, ammonium sulfate was used for Fractional precipitation, the product was obtained by column chromatography and freeze-drying. |