A new approach to limit dextrinase and its role in mashing

Katharina Stenholm, Silja Home

Research output: Contribution to journalArticleScientificpeer-review

52 Citations (Scopus)

Abstract

Limit dextrinase (EC 3.1.2.41) is a debranching enzyme catalyzing the hydrolysis of α‐1,6‐glucosidic linkages in starch. The role of this debranching enzyme in beer brewing has been questioned due to its assumed heat lability. In the present work the effectiveness of limit dextrinase was studied under conditions mimicking brewery practice rather than in a buffer solution. It was demonstrated that typical conversion temperatures of 63–65 °C and a mash pH of 5.4–5.5 favour the action of malt limit dextrinase. The temperature optimum for the limit dextrinase of a malt extract was 60–62.5 °C, as opposed to 50 °C for purified limit dextrinase. Lowering the mash pH from 5.8 to 5.4 increased wort fermentability due to increased limit dextrinase activity. Wort fermentability was more strongly correlated to the free limit dextrinase activity of malt than to the α‐ and β‐amylase activities.
Original languageEnglish
Pages (from-to)205-210
JournalJournal of the Institute of Brewing
Volume105
Issue number4
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Keywords

  • mashing

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