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Literature summary extracted from

  • Evans, D.; Dambergs, R.; Ratkowsky, D.; Li, C.; Harasymow, S.; Roumeliotis, S.; Eglinton, J.
    Refining the prediction of potential malt fermentability by including an assessment of limit dextrinase thermostability and additional measures of malt modification, using two different methods for multivariate model development (2010), J. Inst. Brew., 116, 86-96.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.2.1.142 analysis methods for a rapid and cost efficient assay of both beta-amylase and limit dextrinase thermostability Hordeum vulgare
3.2.1.142 food industry the prediction of malt fermentability is achieved by both forward step-wise multi-linear regression and the partial least squares multivariate model development methods. Both methods produce similar identifications of the parameters predicting wort fermentability at similar levels of predictive power. Both models are substantially better at predicting fermentability than the traditional use of diastatic power on its own. Limit dextrinase thermostability is not a substantial predictor of fermentability, presumably due to its negative correlation with total limit dextrinase activity. The application of these insights in the malting and brewing industries is expected to result in substantial improvements in brewing consistency and enable more specific quality targets for barley breeder’s progeny selection cut-off limits to be more precisely defined Hordeum vulgare

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.142 Hordeum vulgare O48541
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Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.142 additional information
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 the level of limit dextrinase thermostability is inversely correlated with total limit dextrinase activity Hordeum vulgare