jwbeard
Well-Known Member
Everything I've read on amylase (beta and alpha) says that the primary denaturing mechanisms are temperature and pH, and often the reference will include a note about denaturing time for certain conditions (e.g. at 153 F, alpha-amylase will become denatured after two hours, etc).
Is there a temperature at which amylase (or other enzymes in the process) won't denature regardless of time, or will the enzymes get 'worn out' and denature after a certain number of reactions regardless of conditions? I'm curious because I may need to add an amylase powder to a fermentation to bring down a (very high) FG to a decent level.
If even a minuscule amount of enzyme will eventually be able to convert the entire wort into a fermentable form, I'll just drink it as is. But if the enzymes denature at *some* point at room temperature, I don't mind adding small small amounts and titrating the gravity down to the desired point...
Is there a temperature at which amylase (or other enzymes in the process) won't denature regardless of time, or will the enzymes get 'worn out' and denature after a certain number of reactions regardless of conditions? I'm curious because I may need to add an amylase powder to a fermentation to bring down a (very high) FG to a decent level.
If even a minuscule amount of enzyme will eventually be able to convert the entire wort into a fermentable form, I'll just drink it as is. But if the enzymes denature at *some* point at room temperature, I don't mind adding small small amounts and titrating the gravity down to the desired point...