Β-Amylase Explained

β-amylase
Ec Number:3.2.1.2
Cas Number:9000-91-3
Go Code:GO:0016161

β-Amylase (saccharogen amylase, glycogenase) is an enzyme with the systematic name 4-α-D-glucan maltohydrolase.[1] [2] [3] It catalyses the following reaction:

Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains

This enzyme acts on starch, glycogen and related polysaccharides and oligosaccharides producing beta-maltose by an inversion. Beta-amylase is found in bacteria, fungi, and plants; bacteria and cereal sources are the most heat stable. Working from the non-reducing end, β-amylase catalyzes the hydrolysis of the second α-1,4 glycosidic bond, cleaving off two glucose units (maltose) at a time. During the ripening of fruit, β-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit.

β-amylase is present in an inactive form prior to seed germination. Many microbes also produce amylase to degrade extracellular starches.  Animal tissues do not contain β-amylase, although it may be present in microorganisms contained within the digestive tract. The optimum pH for β-amylase is 4.0–5.0[4] They belong to Glycoside hydrolase family 14.

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Notes and References

  1. Balls AK, Walden MK, Thompson RR . A crystalline β-amylase from sweet potatoes . The Journal of Biological Chemistry . 173 . 1 . 9–19 . March 1948 . 10.1016/S0021-9258(18)35550-9 . 18902365 . free .
  2. Book: β-Amylases . The Enzymes . French D . 1960 . 4 . 345–368 . Boyer PD, Lardy H, Myrbaumlck K . 2nd . Academic Press . New York .
  3. Enzymic synthesis and degradation of starch and glycogen . Manners DJ . Advances in Carbohydrate Chemistry . 1962 . 17 . 371–430 . 10.1016/s0096-5332(08)60139-3. 9780120072170 .
  4. http://www.worthington-biochem.com/BA/default.html "Amylase, Alpha", I.U.B.: 3.2.1.11,4-α-D-Glucan glucanohydrolase