ASBC Methods of Analysis - Malt-6: Diastatic Power
ASBC Methods of Analysis
The diastatic enzymes of malt can be evaluated by any of the three procedures described in this method. The first comprises extraction of the enzymes by malt infusion, followed by reaction of an aliquot of the resulting solution with standard starch substrate under closely controlled conditions of time, temperature, pH, and enzyme-substrate relations. Production of reducing substances (primarily reducing sugars) is measured using a ferricyanide procedure. The second provides a rapid means of measuring malt diastatic power based on absorbance at 415 nm. The third measures diastatic power by automated flow analysis.