ASBC Methods of Analysis - Barley-8: Potential Diastatic Power
ASBC Methods of Analysis
Potential Diastatic Power
A substantial portion of the starch-saccharifying enzyme of barley (Β-amylase) is in bound form. This can be released by digesting with a suspension of proteolytic enzyme, e.g., papain, in a fashion similar to the release in malting by the natural proteolytic enzymes evolving during germination. Diastatic power of malt results from the combined actions on starch of Β-amylase and the dextrinizing enzyme (-amylase produced during germination. However, a sufficiently high percentage of malt diastatic power is attributable to Β-amylase to make an evaluation of this enzyme in barley of some predictive value. This method calculates the potential diastatic power of barley and reports it as diastatic power in degrees to the nearest whole number.