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Stability of α-amylase in model brewery mashes

✍ Scribed by R. A. Young; D. E. Briggs

Publisher
John Wiley and Sons
Year
1969
Tongue
English
Weight
409 KB
Volume
20
Category
Article
ISSN
0022-5142

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✦ Synopsis

Experiments with model mashes, of partly purified malt =-amylase added to a grist of ethanol-extracted pale-ale malt confirmed that decreasing the concentration of the mash or increasing mash temperature caused an acceleration in the rate of =-amylase destruction. The experimental mashes were devoid of proteolytic activity and contained high levels of calcium ions. The mash temperature was below that needed to inactivate the enzyme in solution, so that the instability of the enzyme was unexpected. a- Amylase was estimated by a convenient reducing power method using a reduced starch substrate, and 'hollow plug' accelerated ion exchange for the removal of interfering substances.

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