Gelatinization Temperature Chart
Starch gelatinization causes Starch to quickly break down to Amylopectin and Amylose, which are both long-chain carbohydrates.
Then Alpha-Amylase, By acting at random locations along the starch chain,
break down the long-chain carbohydrates, ultimately yielding maltotriose and maltose from Amylose,
AND maltose, glucose and "limit dextrin" from Amylopectin.
Because it can act anywhere on the substrate, Alph-Amylase tends to be faster-acting than Beta-amylase.
Beta Amylase takes Starch apart by breaking off two glucose units(maltose) at a time, from the Ends of the Starch Chain.
Source: http://en.wikipedia.org/wiki/Amylase" onclick="window.open(this.href);return false;
Gelatinization Temperatures and Why
Post #1 made 9 years ago
Last edited by joshua on 04 Nov 2014, 08:40, edited 1 time in total.
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