hydrolysis of (1->4)-alpha-D-glucosidic linkages in
polysaccharides so as to remove successive alpha-
maltose residues from the non-reducing ends of the chains
This enzyme acts on
starch and related polysaccharides and
oligosaccharides. Maltogenic amylases from Bacillus stearothermophilus,[3] Thermus sp.[4] and Geobacillus thermoleovorans[5] are able to degrade
acarbose to glucose and acarviosine-glucose.
^Outtrup H, Norman BE (1984). "Properties and application of a thermostable maltogenic amylase produced by a strain of Bacillus modified by recombinant-DNA techniques". Stärke. 36 (12): 405–411.
doi:
10.1002/star.19840361202.