There are four enzymes that work on starch conversion. The a & b amylase, maltase and dextrinase. The enzymes don't necessarily make long or short chain sugar. What alpha enzyme does is liquify the starch into carbohydrates and amylose by taking the long chain starch and breaking it apart. The long chain has a reducing end and a non reducing end. Beta amalase can only break down the non reducing ends of the chain. Beta is responsible for forming fermentable maltose. What causes the non fermentability of wort is limit dextrins. The limit dextrins are at the branch "Y" after the amylose is broken down to amylopectin. They are a-limit dextrines. There are b-limit dextrins, too. Alpha enzyme produces maltriose. It is needed in lagers to allow for a long cold aging process. It also, produces some glucose which ferments and the a-limit dextrins that are non fermentatable....
Beta is active at 133F, working on amylose and amylopectin very slowly, when the pH is in the right band. A 10 minute rest at 133F, action of any kind is very limited, being close to useless.
Conversion can begin at 130F, even though the mash isn't at the temp for gelatinizing starch. Beta is active breaking up dextrin at low temps. In certain types of malt, Maltase and Dextrinase are not completely kilned off. They are debranching enzymes that make beta and alpha work better. Alpha, basically liquifies starch and breaks up amylose and amylopectin, forming carbs. It releases certain sugars, and a thing called a-limit dextrins. Beta only works on the non reducing end of the stewed up starch chain, creating sugar and b-limit dextrines. Alpha chops up the chain at certain points, creating more non reducing ends. Debranching enzymes create more non reducing ends. The more non reducing ends, the faster beta works.Statistics: Posted by Guest — Sun Jan 03, 2016 11:17 am
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