Alpha-Amalase

alpha-amalase. (ael'-fuh ae'-muh-leis)

    A diastatic enzyme produced by malting barley, also known as liquifying enzyme because it converts soluble malt starch into complex carbohydrates called dextrins during mashing. Alpha-amalases work best at a high pH (5.6–5.8) and at a high temperature (150 °F, 65.6 °C). They can withstand temperatures in excess of 163 °F (73 °C) but are destroyed at 176 °F (80 °C). Syn: liquifying enzyme, dextrinogenic amylase. See also: amylase; beta-amylase.