While beta amylase is highly effective in catalyzing the breakdown of starch, it has some limitations. It is specific to alpha-1,4-glycosidic bonds and cannot cleave alpha-1,6-glycosidic bonds found in branched polysaccharides like amylopectin. This limits its efficiency in completely degrading complex starches. Additionally, beta amylase can be inhibited by various factors, including heavy metals and certain chemical agents.
