Limit Dextrinase?

[donniestyle]

You might ask, what is limit dextrinase? You thought there were only alpha and beta amylase. We know that beta amylase chomps small sugars off the long sugar chains, and alpha just cleaves them randomly leaving dextrine chains (which the beta can then break down). With only these two enzymes we are left with branched sugar chains from the grains amylopectin. These 1-6 bonds can only be broken by limit dextrinase. The highest fermentable worts are produced when the mash is held at the temperature where limit dextrinase is active. There are conflicting sources of information on the optimal temperature range for this "debranching" enzyme. Here is another source of information. I find it particularly enlightening, because it was done with real barley malt.

Synopsis: http://cat.inist.fr/?aModele=afficheN&cpsidt=1908085
Full Paper: http://www.scientificsocieties.org/JIB/ ... _4_205.pdf