EC 3.2.1.20 From yeast. Electrophoretically homogeneous. Freeze-dried powder. Specific activity: 22 U/mg on sucrose; 220 U/mg on maltose (40°C, pH 7.0). Contaminants: α-amylase < 0.001%; ?-glucosidase < 0.001%. Store dry at -20°C. Stable for > 4 years at -20°C.