Beta-amylase
Definition:
EC Tree > 3 Hydrolases > 3.2 Glycosylases > 3.2.1 Glycosidases, i.e. enzymes that hydrolyse O- and S-glycosyl compounds > 3.2.1.2 beta-amylase
Beta-amylase is an exo-hydrolase that acts on starch, glycogen and related polysaccharides and oligosaccharides, removing successive (1->4)-alpha-D-glucosidic linkages from the non-reducing chain ends to release beta-maltose by inversion; the term beta refers to the initial anomeric configuration of the free sugar released, not to the configuration of the linkage hydrolysed. By producing maltose syrup it is a major sweetener and brewing enzyme. It is distributed across Eukaryota, Bacteria and Archaea.
Beta-amylase is an exo-hydrolase that acts on starch, glycogen and related polysaccharides and oligosaccharides, removing successive (1->4)-alpha-D-glucosidic linkages from the non-reducing chain ends to release beta-maltose by inversion; the term beta refers to the initial anomeric configuration of the free sugar released, not to the configuration of the linkage hydrolysed. By producing maltose syrup it is a major sweetener and brewing enzyme. It is distributed across Eukaryota, Bacteria and Archaea.
References:
Biomedical Dictionary
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