Starch Degrading Enzymes Flashcards
(15 cards)
What are starch degrading enzymes primarily responsible for in mashing?
Providing conditions for successful mashing
These enzymes are crucial for breaking down starch during the mashing process.
What type of enzyme is α-Amylase?
Endoenzyme
‘Endo’ means ‘within’, indicating its action within the starch molecule.
What bonds does α-Amylase hydrolyze?
α-(1,4) glycosidic bonds
It does not hydrolyze bonds next to α-(1,6) bonds.
What products does α-Amylase produce?
Di and trisaccharides and dextrins
It works randomly to produce these products from starch.
What is the optimum temperature range for α-Amylase activity?
70-75°C
This range allows for optimal enzyme activity.
At what temperature does α-Amylase become inactivated?
75-80°C
This heat stability is important for its function.
What is the primary role of α-Amylase in mashing?
Starch liquefaction and extract yield
It is often referred to as the liquefaction enzyme.
What type of enzyme is β-Amylase?
Exoenzyme
‘Exo’ means ‘from outside’, indicating its action on the ends of starch chains.
How does β-Amylase differ in action compared to α-Amylase?
Slower acting
β-Amylase works at the ends of glucose chains, making it slower.
What does β-Amylase produce?
Disaccharide maltose
This specific product is crucial for fermentation.
What is the optimum temperature range for β-Amylase?
63-65°C
This is lower than the optimum for α-Amylase.
At what temperature does β-Amylase become inactivated?
68-70°C
It is heat labile and inactivated at lower temperatures than α-Amylase.
What defines wort fermentability in the mashing process?
Activity of β-Amylase
The production of maltose by β-Amylase is key for fermentation.
Fill in the blank: β-Amylase is known as the enzyme of _______.
Saccharification
Its role in breaking down starch to sugars defines this term.
True or False: α-Amylase can hydrolyze α-(1,6) glycosidic bonds.
False
α-Amylase specifically does not act on bonds adjacent to α-(1,6) bonds.
