LIMIT DEXTRINASE: II. ACTION OF LIMIT DEXTRINASE IN BREWING

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Abstract
The starch-splitting enzymes of malt, α- and β-amylases, are capable of converting the starch entirely to fermentable sugars save for a small fraction of limit dextrins which contain the α-1.6-linkage. The enzyme, limit dextrinase, which is also present in malt, has been shown to split glucose from limit dextrin on which, in its absence, α- and β-amylase have no action. In its presence, following upon the release of glucose, maltose is also concurrently produced. The limit dextrinase splits the α-1.6-linkage, thus liberating unbranched dextrins on which α- and β-amylases can act further. Some of the conditions of its action are reported. Experiment indicated that a small amount of limit dextrinase action takes place in brewery worts prior to inactivation by boiling. Activity of limit dextrinase in a range of brewery malts is reported.

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