| amylase |
An enzyme group that converts starches to sugars, consisting primarily of alpha and beta amylase. Also referred to as the diastatic enzymes.
출처: www.howtobrew.com/glossary.html
|
|---|---|
| amylase |
An enzyme that hydrolyzes starch to produce dextrins, maltose, and glucose.
출처: www.thewineplace.ca/Tips/Glossary.aspx
|
| amylase |
A group of enzymes (alpha amylase, beta amylase) present in most malted grains which are responsible for converting starches in the grain into both fermentable and unfermentable sugars. Each enzyme has a specific temperature range in which it is most active. The allgrain brewer steps her mash through a series of temperature rests in order to activate these and other enzymes.
출처: www.bodensatz.com/staticpages/index.php
|
| amylase |
Enzymes that liquefy starches and convert them to maltose (sugar) and dextrins.
출처: www.beerbooks.com/resource/quick/glossary.html
|
| amylase |
An enzyme that digests starch, removing the residue of starchy foods.
출처: genencordev.zoomedia.com/wt/gcor/glossary
|