Properties
Description
Beta-amylase from barley is responsible for hydrolyzing (1→4)-alpha-D-glucosidic linkages in polysaccharides to remove successive alpha-maltose residues from the non-reducing ends of the chains.
Form
White to off-white lyophilised powder
Applications
Beta-amylase from barley is useful for s role as an industrial enzyme in the production of food and pharmaceuticals.
