Pullulanases are de-branching enzymes. Brewers use them on their own to achieve small attenuation adjustments via maltose formation. They're also combined with glucoamylases and/or α-amylases to speed up starch breakdown. That allows for shorter conversion times or lower glucoamylase dosage.
Pullulanases are de-branching enzymes. They cleave α-1,6-glucosidic bonds in amylopectin. They're just one of the enzyme classes used to control the degree to which sugars in the wort are fermented into alcohol. Getting attenuation right is about balancing enzyme class, dosage and conversion conditions.
Pullulanases work in synergy with malt β-amylase. That means brewers can use them on their own for small attenuation adjustments via maltose formation.
Working in combination with glucoamylases and/or α-amylases, pullulanases speed up starch breakdown. Brewers can use these combinations to reach attenuation targets in shorter conversion times. They can also choose to use them to lower glucoamylase dosage.
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