Assertion: malt's enzyme | /r/HasProperty | α-amylase
Facets:
value: usually
type: DEGREE
Source sentences:
text: Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.
text: Conversion of starch to reducing sugars by the diastatic enzymes in malt is due to the action of two enzymes, Alpha Amylase and Beta Amylase.
text: The relevant enzymes — alpha-amylase and beta-amylase — occur naturally in malt.
text: The enzymes used in the liquefaction step are usually alpha-amylases derived from bacterial or fungal bioreactors (Bacillus species or Aspergillus species are the most commonly used microbe engines in the bioreactors).