Amylase and other enzymes

Is there a temperature at which amylase enzyme should be (or should not) be added to a mash? It seems logical that the best way to introduce the enzyme would be to have it dissolved in the strike water when it is added to the mash tun. But is this water too hot? Is there a good link to easy to follow info on amylase and other enzymes? I plan to introduce a 3-in-1 Amylase, Amyloglucosidase, Pectinase packet to a gluten free mash and want to ensure it works properly.

IIRC 152* is the break point for amylase. It begins to denature at that point.

beerthirty said:

IIRC 152* is the break point for amylase. It begins to denature at that point.

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Given that what is the best way to introduce amylase to the mash? Should it be mixed with water and dextrose and stirred into the mash when the temp has settled at 152 or below?

Since you have a blend including Amyloglucosidase, you'll have to start around135F, because it denatures above 140F. Give it 30 minutes then step up to 155F so the amylase can work.