<Dl> <Dd> Hydrolysis of (1 -> 4) - alpha - D - glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains </Dd> </Dl> <Dd> Hydrolysis of (1 -> 4) - alpha - D - glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains </Dd> <P> This enzyme acts on starch, glycogen and related polysaccharides and oligosaccharides producing beta - maltose by an inversion . Beta - amylase is found in bacteria, fungi, and plants; bacteria and cereal sources are the most heat stable . Working from the non-reducing end, β - amylase catalyzes the hydrolysis of the second α - 1, 4 glycosidic bond, cleaving off two glucose units (maltose) at a time . During the ripening of fruit, β - amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit . </P> <P> β - amylase is present in an inactive form prior to seed germination . Many microbes also produce amylase to degrade extracellular starches . Animal tissues do not contain β - amylase, although it may be present in microorganisms contained within the digestive tract . The optimum pH for β - amylase is 4.0--5.0 </P>

What kinds of bonds are broken by b-amylase