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Beta-(?)-Amylase. A hydrolytic enzyme (q.v.) that catalyzes the breakdown of both the amylose (q.v.) and amylopectin (q.v.) fractions of starch (q.v.) by splitting off maltose (q.v.), a disaccharide (q.v.) made up of two glucose (q.v.) molecules. While the linear amylose is converted completely into maltose, the hydrolysis (q.v.) of the branched amylopectin (q.v.) fraction proceeds to only about 52% of completion, with the dextrins (q.v.) that remain being largely deprived of their side branches as these are largely removed by the enzyme.