Modification Flashcards
What Enzymes are made from scratch during germination?
a-Amylase
Limit Dextrinase
Endoprotease
How does a-Amylase work?
It breaks down starch molocules randomly.
Producing Polysaccharides and Saccharides producing sugars and dextrins.
How does Limit Dextrinase work?
It breaks the branches on the amylo pectin molicule, producing short chain sugars and longer chain poly saccharides.
How does Endoprotease work?
Works on Proteins to produce Amino Acids, Peptides, and Polypeptides.
What enzymes are activiated during germination
B-Amylase
Endo B-(1,3)(1,4) Glucanase
Endo B-(1,3) Glucanase
Phytase
Lipase
Pentosanase
What enzymes are activiated on Day 1?
Carboxypeptidase
β-Glucan solubilase
β-Amylase
What Enzymes are activated on Day 2
Endo peptidase
β-Glucanases
What Enzymes are activated on Day 3
α-Amylase
What Enzymes are activated on Days 4-6?
Limit dextrinase
In the Endosperm Cell, What is the outer Cell wall made from?
B-glucan and Pentosan
Broken down by B-Glucanase and Pentosanase
What Starch Granules do we want to degrade in Malting
Small Starch Granules
We leave the Large Starch granules for brewing
Why do we prefer to break down protein in the Maltings rather than in the mash?
Protiases are denatured below mash temperatures so we can break them down while malting to help the brewer.
How much % of starch weight is the Large Starch (Type A) Granules
90% of starch by weight
Only 10% by number as they’re so big compared to Small Starch Granules (Type B)
What temperature do the large starch granules gelatinise at?
61-62°C
What Temperature do small Starch Granules Gelatinise at?
75-80°C
This is too high for standard mash temperatures, which is why we break them down during Malting. Otherwise we could end up with starch hazes in the beer and filtration issues.
