Malt Limit Dextrinase and Its Importance in Brewing

摘要

A roles of alpha-amylase and beta-amylase in starch hydrolysis during mashing arewell documented, whereas very little information on limit dextrinase is available. Limit dextrinase (EC 3.1.2) is a debranching enzyme catalyzing the hydrolysis of a alpha-1,6-glucosidic linkages in starch. In the present study, the importance of malt limit dextrinase in the brewing process was assessed by monitoring limit dextrinase activities during malting and mashing and by relating the measured activities to observed changes in branched dextrins and fermentable sugars during mashing.