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Accepted name: β-amylase
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
Other name(s): saccharogen amylase; glycogenase; β amylase, β-amylase; 1,4-α-
Systematic name: 4-α-
Comments: Acts on starch, glycogen and related polysaccharides and oligosaccharides producing β-maltose by an inversion. The term ’β’’ relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed.
Links to other databases:
BRENDA, EXPASY, GTD, KEGG, MetaCyc, PDB, CAS registry number: 9000-91-3
Balls, A.K., Walden, M.K. and Thompson, R.R. A crystalline β-amylase from sweet potatoes.
J. Biol. Chem. 173 (1948) 9–19.
French, D. β-Amylases. In: Boyer, P.D., Lardy, H. and Myrbäck, K. (Eds),
The Enzymes, 2nd edn, vol. 4, Academic Press, New York, 1960, pp. 345–368.
Manners, D.J. Enzymic synthesis and degradation of starch and glycogen.
Adv. Carbohydr. Chem. 17 (1962) 371–430.
[EC 18.104.22.168 created 1961]
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