JOINT ACTION OF α-AND β-AMYLASES. II. INFLUENCE OF β: α RATIO AND OF TEMPERATURE ON REDUCING GROUP PRODUCTION FROM STARCH

Open Access
Publisher Website
Google Scholar
Abstract
It having previously been shown that the proportion of β: α amylase in brewery malts may vary over a range of 2.5: 1 to 6: 1, it has now been attempted to investigate the influence of such variation on starch hydrolysis as measured by reducing group production at infusion mashing temperature. It has been shown that in conversions in which the proportions of amylase to starch are equivalent to those in malts of D.P. 15° Lintner and above, the β: α ratio is of little consequence for reducing group producion so long as it exceeds for lower D.P. equivalence, however, a lower ratio of β: α may give a higher production of reducing groups than a higher ratio. Temperature sensitivity in the range 63–47°C. (145–153° F.) increases with either fall in total enzyme concentration or in β: α ratio. Thus, to increase the temperature in this range is equivalent in respect of reducing group production to using either a lower D.P. or a lower β: α ratio. The need for care in attempted direct application of these results to practical mashing conditions is emphasized.

This publication has 0 references indexed in Scilit: