β-アミラーゼ from sweet potato

β-Amylases belongs to the class of amylolytic enzymes.

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β-Amylase from sweet potato has been used:

• in the hydrolysis of starch and starch-pectin combinations
• for comparing amylases from different sources in Staphylococcus aureus SH1000 biofilm inhibition and reduction assay
• for selenium speciation in samples

β -Amylase is used to hydrolyze α bonds of α-linked polysaccharides, such as starch and glycogen. β -Amylase, from Sigma, has been used in various plant studies, such as carbon starvation studies in Populus tremuloides. β-amylase from sweet potato has been used to examine the utility of the enzyme in inhibiting and removing Staphylococcus aureus biofilms. The enzyme has also been used to prepare β-limit dextrin from waxy maize starch.

β-Amylases plays a major role in examining enzymatic promiscuity among glycosidases.

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. β-amylase from sweet potato is a tetramer of identical subunits, which are arranged to exhibit 222 molecular symmetry.

2.3 Mの(NH₄)₂SO₄溶液で調製した結晶性懸濁液

1ユニットは、pH 4.8、20°C、3分間に、1.0 mgのマルトースをデンプンから遊離させる酵素量です。

より詳細な情報につきましては、www.sigma-aldrich.com/enzymeexplorerのenzymes for complex carbohydrate analysisをご覧ください。