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Knowledge Base Home FAQs || FAQs Enzymes β-Amylase (Barley) (E-BARBL/E-BARBP)

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.


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