VIEW ARTICLE    DOI: 10.1094/ASBCJ-42-0011

Barley Malt Limit Dextrinase: Varietal, Environmental, and Malting Effects. W. J. Lee and R. E. Pyler, Department of Cereal Chemistry and Technology, North Dakota State University, Fargo 58105. J. Am. Soc. Brew. Chem. 42:0011, 1984.

A new assay procedure was used to study the limit dextrinase activity of barley malt. Variety, location, and crop year were shown to significantly affect the production of limit dextrinase. Enzyme activity remained at a very low level during steeping and up to the third day of germination but increased substantially after the fifth day. Gibberellic acid had a stimulatory effect on limit dextrinase activity. No loss in activity occurred during kilning at 49° C for 24 hr, but activity declined as kilning temperatures increased. In ASBC mashes, 100% of the activity remained after 30 min at 45° C but began to decline as mash temperatures rose to 70° C. Ground malts containing varying levels of limit dextrinase activity were added to fermenting wort, and alcohol production and the extent of fermentability of the wort were closely related to limit dextrinase activity.

Keywords: Dextrins, Limit dextrinase, Wort fermentability