Activation of soluble-inactive limit dextrinase and its application

Abstract

Most limit dextrinase exists usually in the inhibited form following malting. We explored the transformation of this inhibited enzyme to the free and uninhibited enzyme by the control of aeration in germination, and compared the results to those of malt that was aerobically germinated and that was stored before beer making. It was shown that there was potential to improve the utilization level of soluble-inactive limit dextrinase and to receive other benefits as well.