beta-Amylase, Suspension (Sweet Potato) (EC 3.2.1.2, 1,4-alpha-D-Glucan maltohydrolase, EC 3.2.1.2)

Exoenzyme that releases successive maltose units from the nonreducing end of a polysaccharide chain by hydrolysis of a 1,4-glucan linkages. The shortest normal saccharide attacked is maltotetraose. Since it is unable to bypass branch linkages in branched polysaccharides such as glycogen or amylopectin, the hydrolysis is incomplete and a macromolecular limit dextrin remains., , Found primarily in the seeds of higher plants and sweet potatoes. It yields a single product: maltose. The enzyme is useful in structural studies of starch and glycogen.