Hydrolysis of terminal (1->4)-linked alpha-D-glucose residues successively from non-reducing ends of the chains with release of beta-D-glucose. Because of the indeterminate molecular weight of starch, an approximate KM value of 0.2178 mg/ml was determined. Optimum pH is 5.0. Optimum temperature is 50 degrees Celsius. On the 2D-gel the determined pI of this protein is: 5.0, its MW is: 185 kDa.