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another rye question


jlevac

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Either way I would use both Alfa and gamma enzimes!

I really need to find some enzymes to reduce the viscosity of my rye.

I have tried many different ones and there is very little difference when compared with using only my own green malt. Maybe my malt is "as good as it gets"

Dehner, please tell me more about gamma enzYmes, I can't find much info on them.

Pete

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gamma amylase (γ-amylase) is also alpha-glucosidase (AG, or sometimes AMG or limit amylase). Basically it is an exoamylase that cleaves soluble a1-4 glucose polymers down to glucose (if you care, by attack at the non-reducing end of the oligo). Depending on the specific enzyme, sometimes you will also have 1-6 hydrolase activity (amylopectinase, useful on things like rice).

In barley malt, the major exoamylase is beta-amylase which makes maltose (glucose-a14-glucose). Most recombinant/exogenous/microbial enzyme exoamylase products are AG.

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