Barley Beta-Amylase

Beta-amylase is a 1,4-alpha-D-glucan maltohydrolase (I.U.B. 3.2.1.2) and is present in ungerminated and germinated (malted) barley. Beta-amylase occurs as several isozymes which are immunologically identical. Beta-amylase in ungerminated barley is less soluble in water and migrates more rapidly at pH 8.2 than that of malted barley, but that the two are antigenically identical. The Beta-amylase in malted barley is documented sufficiently to meet US FDA's criteria for a GRAS regulation and the agency is planning to affirm it as GRAS in a final regulation. Beta-amylase is a 1,4-alpha-D-glucan maltohydrolase (I.U.B. 3.2.1.2) and is present in ungerminated and germinated (malted) barley.

Barley has been cultivated for centuries prior to the Christian era and was probably the most important grain of the Greeks and Romans. Barley has also been a staple food in Scandinavian countries until the beginning of this century, and is still the main cereal cultivated in hot and dry areas. As a food for human consumption, barley has been utilized in the form of pot and pearl barley, barley grits and barley flour. The main application of barley flour is in the baking of flat bread. There is also literature dating back to the last century which reports the presence of enzymes, including Beta-amylase, in cereals and their mode of action during bread making.

"Barley is one of the prehistoric cereal grains used for food, feed and fermented beverages". Common use in food includes soups, dressings, baby food, and food specialties. Its use is mentioned in the Bible and in the New Testament account of the miracle of the barley loaves and fishes. Ungerminated barley has been added as a cereal adjunct in brewing for centuries. When barley is consumed, the Beta-amylase is consumed. Thus, it has been consumed safely for millennia. This, along with its being an isozyme of Beta-amylase from malted barley to which it is immunologically identical, is convincing evidence of the general recognition of safety for Beta-amylase from ungerminated barley.

Beta-amylase from ungerminated barley is GRAS. Barley Beta-amylase is used for conversion of liquefied starch into solutions of sugar rich in maltose.