| EC |
3.2.1.2 |
| 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; 1,4-α-D-glucan maltohydrolase |
| Systematic name: |
4-α-D-glucan maltohydrolase |
| 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, Gene, GTD, KEGG, MetaCyc, PDB, CAS registry number: 9000-91-3 |
| References: |
| 1. |
Balls, A.K., Walden, M.K. and Thompson, R.R. A crystalline β-amylase from sweet potatoes. J. Biol. Chem. 173 (1948) 9–19. [PMID: 18902365] |
| 2. |
French, D. β-Amylases. In: Boyer, P.D., Lardy, H. and Myrbäck, K. (Ed.), The Enzymes, 2nd edn, vol. 4, Academic Press, New York, 1960, pp. 345–368. |
| 3. |
Manners, D.J. Enzymic synthesis and degradation of starch and glycogen. Adv. Carbohydr. Chem. 17 (1962) 371–430. |
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| [EC 3.2.1.2 created 1961] |
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