Diastatic enzyme question

[El_Exorcisto]

If a mash and resulting wort are never brought above 160 degrees, will the diastatic enzymes ever denature? Will they continue to slowly chew through dextrines and unfermentables until there is nothing left to chew through over the course of weeks or months?

 

[Double_D]

Good question. I found this on technocosm.org: "Alpha-amylase works best at temperatures between 149-153 F (65-67 C), and beta-amylase between 126-144 F (52-62 C). At 153 F (67 C), alpha-amylase will become denatured after two hours, and at 149 F (65 C) beta-amylase denatures in 40-60 minutes. The two work well together at temperatures between 145-158 F (63-70 C)(4)." Copyright 1994-2002 by John D. Holder

 

[pjj2ba]

Most enzymes, once dissolved into solution (the mash) will start to denature. Some quickly (seconds), some not so quickly (months). Not many fall into the later category. There are things one can add to slow the process down but not things you'd want in your beer. For beer making this isn't really an issue for the time frames we are dealing with. Obviously temperature makes a difference. Within a given mash schedule, about the only thing we can do to prolong activity is to optimize the pH. But again the denaturation rate really isn't a problem for the time frames we are talking - beyond what one gets from any mash temp. changes

 

[Double_D]

The point to my earlier post is within two hours the enzymes you are concerned about are denatured, stopping any enzymatic action.

 

[El_Exorcisto]

Ok, that's what I was figuring.