Numerous procedures and substrates have been developed for the measurement of a-amylase, but procedures for the quantitation of beta-amylase are, in general, non-specific and depend on prior inactivation of alpha-amylase. Traditionally, the ability ofmalt extract enzymes to hydrolyse starch has been measured using starch as substrate and measuring the increase in reducing sugar level (dextrinising power). However, evidence is emerging that more effective use of the starch degrading enzymes in malt could be achieved if the levels of the key individual components, namely alpha-amylase, beta-amylase and limit-dextrinase were understood.
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