The β-amylase of barley

Abstract

The amylase of resting barley grain is mostly B-amylase, but in all cases examined traces of a-amylase were present. Bacteria may also contribute to [alpha]-amylolytic activity, [beta]-amylase may be freed of a-amylase by acidification to pH 3.6; and such [beta]-amylase hydrolyzes potato starch and Lintner soluble starch to 53-54% of theoretically obtainable maltose at pH 3.4 and to 56-57% at pH 4.6. Some destruction of enzyme takes place at pH 3.4. [alpha]-Amylase and possibly some maltase are responsible for values above 56% R. M.