Factory Supply Food Grade High Quality Beta-amylase 700000 U/g Beta-Amylase Powder

Beta-Amylase Powder 

What is Beta-Amylase Powder?   

β-amylase, also known as starch β-1,4-maltosidase, is a type of amylase widely found in higher plants such as barley, wheat, sweet potato, and soybean, as well as microorganisms such as Bacillus. It is a major saccharifying agent in beer brewing and maltose syrup production. By utilizing β-amylase produced by microorganisms such as Bacillus polymyxa and Bacillus megaterium to saccharify and acidify or liquefy α-amylase-treated starch raw materials, high-maltose syrups with a maltose content of 60%–70% can be produced.

β-amylase contains a sulfhydryl group (-SH) in its active site; therefore, it can be inactivated by some oxidants, heavy metal ions, and sulfhydryl reagents, while reducing agents such as glutathione and cysteine ​​have a protective effect. The optimal pH range for β-amylase and α-amylase is basically the same, generally around 5.0–6.5, but the stability of β-amylase is significantly lower than that of α-amylase, and it generally becomes inactive above 70°C. The stability of β-amylase also varies considerably depending on its source. The optimal temperature for soybean β-amylase is around 60°C, for barley β-amylase it is 50–55°C, while the optimal temperature for bacterial β-amylase is generally below 50°C.

Feature

β-Amylase, an exonuclease, is highly efficient and specific in its action on the outer chains of amylose and amylopectin, cleaving maltose units sequentially from the non-reducing ends. This exonuclease characteristic gives it unique value in maltose production. Its action ceases at α-1 and α-6 branching points, leaving behind larger "β-limited dextrin" molecules. This mode of action determines the composition of its product. The enzymatic hydrolysis process involves Walden inversion, converting the generated maltose from the α-form to the β-form, imparting special properties to the product.

β-Amylase significantly reduces the viscosity of starch systems during the initial stages of its action, improving the flowability of starch pastes. This is of practical significance for material transport and handling in brewing and food processing. Because it acts from the ends of the molecular chains, it does not reduce viscosity as rapidly and drastically as α-amylase, resulting in a relatively gradual and controllable viscosity reduction process. This characteristic makes it particularly suitable for food processing systems that require maintaining appropriate viscosity.

Synergistic Effect with Other Amylases: In practical applications, β-amylase is often used in combination with α-amylase, pullulanase, etc., to achieve efficient starch conversion through a combined "endo- and exo-glucanase" attack mechanism. It can complement saccharifying enzymes; the former mainly produces maltose, while the latter mainly produces glucose. The sugar composition of the final product can be controlled by adjusting the ratio. In traditional brewing, it forms a complex enzyme network together with various naturally occurring enzymes in the ingredients.

Applications

Maltose and Related Sugar Production: β-amylase is the core enzyme in the industrial production of high-purity maltose. Its specific catalysis yields syrups with a maltose content of 70-90%. Maltose syrup is widely used in confectionery and baked goods as a sweetener and humectant. Its low hygroscopicity and mild sweetness make it superior to glucose syrup in some applications. High-maltose syrup is also an important raw material for the production of sugar alcohols such as maltitol, meeting the demand for sugar-free foods.

Beer and Alcoholic Beverage Brewing: In the mashing stage of beer brewing, β-amylase and α-amylase work synergistically to convert starch in grains into fermentable sugars. The resulting maltose is the main carbon source for brewer's yeast. By controlling the action conditions of the two amylases (such as temperature and pH), brewers can control the proportion of fermentable sugars in the wort, thereby affecting the final beer's alcohol content, residual sugar content, and taste. It also plays a crucial role in mashing in traditional brewing processes such as sake and whiskey.

Baking and Food Quality Improvement: In the baking industry, β-amylase is used to improve bread texture and delay staling. The maltose it produces can serve as a substrate for yeast fermentation, promoting dough proofing. In pastry production, it helps improve product color because the Maillard reaction that occurs during baking with maltose is milder than with glucose, producing an appealing golden color. Certain specialty foods (such as malt extract and infant formula) utilize its enzymatic hydrolysates to impart unique flavors and nutritional properties.

Starch Processing and Biofuels: In the starch processing industry, β-amylase is used to produce starch hydrolysates with specific functions, such as low-viscosity, high-osmotic-pressure specialty syrups. In bioethanol production, it is combined with other amylases to convert cereal starch into fermentable sugars, optimizing fermentation efficiency and increasing ethanol yield. In recent years, the mechanism of action of β-amylase has been used to prepare sugar chains with specific degrees of polymerization in the development of functional oligosaccharides (such as malt oligosaccharides).

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin