Characterization of Barley β‐Amylase for Application in Maltose Production

Abstract

Abstract A simple procedure is devised to extract β‐amylase preparation in a form suitable for commercial applications from germinated barley. α‐Amylase activity in the β‐amylase preparation was negligible to warrant its further purification. This preparation showed enzymatic activity over a broad pH and temperature range, suitable for conversion of starch to high purity maltose.