Lesson 3 - Mashing Biochemistry SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 2, Mashing Biochemistry and determine the level to which you have attained the expected outcomes.
Self-Assessment Questions
1. * Using diagrams, show an α-(1,4) glycosidic bond and how it differs from an α-(1,6) bond and a β-(1,4) bond.
2. * Indicate whether the following statements are true or false. Explain your answers.
a) The function of α-amylase and β-amylase is to degrade two types of protein.
b) β-Amylase catalyses the hydrolysis of starch from the non-reducing end.
c) α-Amylase has a higher optimum temperature than β-amylase.
d) Maize starch granules have a lower gelatinisation temperature than the large starch granules of barley.
e) A condensation reaction is the opposite of hydrolysis.
f) Enzymes are proteins that speed up reactions.
3. * Give short answers to the following:
a) What are the two forms of starch?
b) If one maltose molecule has its α-(1,4) bond hydrolysed, what is the result?
c) Which enzyme catalyses the hydrolysis of α-(1,6) glycosidic bonds?
d) How does starch liquefaction rely on gelatinisation?
4. **/*** A colleague says, ‘We don’t need malt to meet our specification for β-glucan level and protein modification. We can just adjust the mashing process.’ Are they correct? Explain your reasoning.