Purification and characterization of alkaline-stable β-amylase in malted African finger millet (Eleusine coracana) seed

► Here, we explore the kinetics and some physicochemical properties of β-amylase from malted finger after purification to homogeneity. ► The enzyme was alkaline stable and has unique; 2DE-MS separated and identified two isoforms of the enzyme with unique amino acid sequence. ► Our results that this enzyme appears to be very important for the malting of African finger millet seeds and might give it a biotechnological advantage.