Paper on Limit Dextrinase

Postby **Owenbräu** » Fri Jan 22, 2016 9:39 am

I knew there had to be more to limit dextrinase. I never could understand how the enzyme that was responsible for breaking up amylopectin (80% of the total starch in barley!) branches hit its optimum so far below gelatinization and saccharification temps. Yet another reason to hochurz mash ;-)

Postby **lhommedieu** » Sat Feb 13, 2016 10:53 am

The CW has been that the actions of limit dextrinase takes place at lower temperatures, as stated above; if it survives the higher temperatures that occur during the first rest (and within a specific band of pH), does this mean that its actions on limit dextrins left over from alpha and beta will result in a higher fermentability?