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            Can beta-amylase remain active after being heated to 90˚C in a malt extract process?

            Modified on Tue, 22 Mar, 2016 at 9:43 AM

            beta-Amylase is only stable up to ~ 60˚C. We are not aware of commercial enzymes with stability at a higher temperature.


            Product Page - E-BARBL


            Product Page - E-BARBP

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