Beta-amylase is arguably the most important enzyme as it cleaves two bound glucose molecules (maltose) from the reducing end of the chain. The activity of beta-amylase is most important during the first stage of brewing (mashing) to produce sufficient maltose, the most important fermentable sugar.

How does a beta amylase work?

Working from the non-reducing end, β-amylase catalyzes the hydrolysis of the second α-1,4 glycosidic bond, cleaving off two glucose units (maltose) at a time. During the ripening of fruit, β-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit.

What is the difference between alpha and beta amylase?

Alpha amylase is the enzyme responsible for breaking large, complex, insoluble starch molecules into smaller,soluble molecules. ... Beta amylase is the other mash enzyme capable of degrading starch. Through its action, it is the enzyme largely responsible for creating large amounts of fermentable sugar.