Gelatinization Temperatures and Why

Post #1 made 4 years ago
Gelatinization Temperature Chart
Image

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;
Last edited by joshua on 04 Nov 2014, 08:40, edited 1 time in total.
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Post #2 made 4 years ago
Hi Joshua, Thanks for sharing that's really useful and interesting info.

Any idea what "Small Granules" and "Large Granules" refer to?
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Post #5 made 4 years ago
Good Call Lumpy,

This topic is about how gelatinization and Mash Temperature is Important for Brewing

for the entire series on gelatinization.....

Barley Starch for Brewers (I: Intro and Overview) http://beerandwinejournal.com/starch-intro/

Barley Starch for Brewers (II: Amylose) http://beerandwinejournal.com/starch-ii/

Starch for Brewers (III:Amylopectin) http://beerandwinejournal.com/starch-iii/

Barley Starch for Brewers (IV: Granules) http://beerandwinejournal.com/starch-iv/

Barley Starch for Brewers (V: Gelatinization) http://beerandwinejournal.com/starch-v/#more-3794


To read all 6 Sections on Enzymes ...Here are the Links

Enzymes for Brewers: I http://beerandwinejournal.com/enzymes-i/

Enzymes for Brewers: II (Function) http://beerandwinejournal.com/enzymes-ii/

Enzymes for Brewers: III (Review and Control) http://beerandwinejournal.com/enzymes-iii/

Enzymes for Brewers: IV ( Kinetics I — Substrate Concentration) http://beerandwinejournal.com/michaelis-menton/

Enzymes for Brewers; V (Kinetics II, Temperature) http://beerandwinejournal.com/kinetics-temp-i/

Enzymes for Brewers: VI (Enzyme Activity in the Mash) http://beerandwinejournal.com/enzymes-in-mash/
Honest Officer, I swear to Drunk, I am Not God.
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Post #7 made 4 years ago
That is what we get when we Crush the Grain, instead of Grinding it....

We don't grind the Grain, as everyone Hopefully Knows
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