Beta-Amylase 700K (food grade)

An Enzyme Supplies medium temperature β-amylase for the brewing, starch, vinegar industries


Beta-amylase 700K is a medium temperature beta (exo)-amylase produced by plant extraction techniques. The enzyme hydrolyses 1,4-α-glucosidic linkages in amylase at the non-reducing end to produce maltose units (Walden conversion from alpha to beta maltose). The enzyme cannot hydrolyse α-1,6 – glucosidic linkages (no glucose is produced).

Typical Characteristics

Activity minimum 700,000 μ/ml (where 1μ/ml is defined as the amount of enzyme in 1ml enzyme solution to liquefy 1.1% soluble starch / hour at pH 5.5 & 60°C)
Appearance – brown liquid
Bulk density 1.2g/ml


Beta amylase 700K is available in bulk (1000Kg IBC’s), and in 25Kg ‘non-toxic’ plastic barrels.


The product is a natural biochemical substance so high temperatures, strong acids & alkalis should be avoided. Avoid exposure to sunlight. When stored at temperatures below 25 deg C, the activity loss will be less than 10% in 6 months. At temperatures below 5 deg C, the activity loss will be less than 10% in 1 year.


Inhalation of aerosols from liquid enzymes should be avoided. Open in a well-ventilated environment. In case of contact with skin/eyes, promptly rinse with water for at least 15 minutes. Clean any spillages with low-pressure water hoses, avoiding the formation of aerosols. For more detailed information, please refer to the Material Safety Data Sheet for this product


Beta-amylase 700K has an effective pH range of 3.0-6.5 (optimum range 5.0-5.6).
The enzyme is also active over a broad temperature range from 30°C to 65°C, with an optimum performance at 55-60°C.

Application Scope

Beta-amylase 700K is widely used for brewing, vinegar & high maltose solution production. Recommended usage conditions are dependent upon saccharification time, pH, temperature, substrate concentration & enzyme dosage. Recommended usage examples: 1. Manufacture of maltose syrups & beer brewing 0.1-0.3 litres/tonne dry basis. Optimum saccharification 12-30 hours for maltose syrups & 0.5 – 1.0 hours for beer production. Manufacture of high maltose syrup (>70%). Saccharification stage 0.5/1.0 litres/tonne dry basis + Pullulalase 1.5-2.8 litres/tonne (based on 1000 u/ml product). Saccharify for 24 hours 
 Manufacture of super high maltose syrup ((>90%) Saccharification stage 0.5/1.0 litres/tonne dry basis + Pullulalase 1.5-2.8 litres/tonne (based on 1000 u/ml product). Saccharify for 24 hours & then add Maltotriose, with a further 24 hours saccharification

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