Beta-Amylase

Beta-Amylase is an exo-acting carbohydrase that hydrolyses alpha-1,4-glucosidic bonds from the non-reducing ends of starch, amylose and amylopectin chains, releasing successive maltose units. It is the principal enzyme for producing high-maltose syrup.

Light yellow to tan powder. Activity is standardised in Degrees of Diastatic Power (DP) or Beta-Amylase Units depending on the application.

We supply food-grade Beta-Amylase from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Plant-derived (barley, soybean, sweet potato) and microbial (Bacillus flexus, Bacillus cereus) source organisms are available.

Common market grades include 1,500 to 3,000 DP/g for general maltose syrup production, 10,000 to 25,000 DP/g concentrated grades for low-volume dosing, and 50,000 DP/g high-purity grades for premium high-maltose syrup (greater than 70 percent maltose).

Bulk and reduced-MOQ shipments. Batch-level COA covering activity, pH optimum, temperature optimum, moisture, heavy metals and microbiology.

Beta-Amylase was the second amylase to be characterised, identified in cereal grains and sweet potatoes during the late 19th century. The enzyme name reflects its action on the beta-anomeric form of the released maltose, the inverse of alpha-amylase's product configuration.

Modern production runs through two parallel routes: extraction from plant sources, principally soybean and barley malt, and submerged fermentation of microbial strains such as Bacillus flexus and Bacillus cereus. Microbial production has gained share for cost and consistency reasons, while plant-derived material remains preferred where clean-label and non-GMO positioning matters.

The enzyme is Generally Recognized as Safe by the U.S. FDA from approved source organisms, listed in the JECFA enzyme compendium and approved as a processing aid in the EU. No Acceptable Daily Intake is assigned because the enzyme is denatured during processing.

Mechanistically, beta-amylase removes successive maltose units from the non-reducing chain end and cannot cross alpha-1,6 branch points, which produces a defined endpoint in starch hydrolysis. Combined with a debranching enzyme such as pullulanase, beta-amylase can convert starch to greater than 95 percent maltose, the basis of premium maltose syrups.

Strategic positioning in industrial food processing centres on the maltose syrup segment. Where alpha-amylase produces a broad spectrum of dextrins, beta-amylase produces maltose specifically, the disaccharide of choice for confectionery, brewing and pharmaceutical applications requiring a defined sweetness and crystallisation behaviour.

• High-maltose syrup production from liquefied starch; the primary route to confectionery-grade maltose syrup
• Beer brewing; controls fermentable sugar profile during mashing
• Whisky, sake and shochu fermentation feedstock preparation
• Bread and pastry; supplemental fermentable sugar generation in dough
• Maltose-rich infant food and breakfast cereal manufacture
• Production of crystalline maltose for pharmaceutical and clinical-nutrition use
• Glucose syrup blending where defined maltose content is specified
• Functional food carbohydrate manufacture including isomaltulose precursors