Reaction: Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains
Other name(s): saccharogen amylase; glycogenase; β amylase, β-amylase; 1,4-α-D-glucan maltohydrolase
Systematic name: 4-α-D-glucan maltohydrolase
Comments: Acts on starch, glycogen and related polysaccharides and oligosaccharides producing β-maltose by an inversion. The term β relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed.
Links to other databases: BRENDA, EXPASY, GTD, KEGG, Metacyc, PDB, CAS registry number: 9000-91-3
1. Balls, A.K., Walden, M.K. and Thompson, R.R. A crystalline β-amylase from sweet potatoes. J. Biol. Chem. 173 (1948) 9-19.
2. French, D. β-Amylases, in Boyer, P.D., Lardy, H. and Myrbäck, K. (Eds.), The Enzymes, 2nd edn., vol. 4, Academic Press, New York, 1960, pp. 345-368.
3. Manners, D.J. Enzymic synthesis and degradation of starch and glycogen. Adv. Carbohydr. Chem. 17 (1962) 371-430.