Malt Enzymes Analysis
Diastatic Power (reported as degrees Lintner) and Alpha Amylase (reported as dextrinizing units or DU) are quantified from malt in this pair of analyses.
Alpha-amylase and beta-amylase are the principal enzymes in malt that convert starch into fermentable sugars and dextrins. Extract yield and wort fermentability are both influenced by the action of these two enzymes.
Alpha-amylase reduces starch size by randomly hydrolyzing alpha (1-4) glycosidic bonds in amylopectin (branched starch form accounting for approximately 75% of barley and wheat starch) and amylose (straight chain form of starch that stains dark purple in the presence of iodine). Because of alpha-amylase’s effect on starch solubility and viscosity, some brewers refer to it as the solubility enzyme.
Beta-amylase produces maltose by sequentially hydrolyzing alpha (1-4) glycosidic bonds from the non-reducing end of amylopectin, amylose, and oligosaccharides produced by the action of alpha amylase. Beta-amylase is often referred to as the fermentability enzymes.