Starch Conversion Enzymes


Starch conversion enzymes convert the starch in grist to flavor components and fermentable sugars. Starch is glucose molecules linked together in a linear polymer (amylose) or a branched polymer (amylopectin). Several key enzyme groups, primarily amylases, take part in the conversion of grain starches. Alpha-amylases rapidly but randomly break starch molecules to produce water-soluble fragments of starch called dextrins – unfermentable carbohydrates that contribute to beer flavor, body, and mouthfeel. Beta-amylases act only at the ends of starch molecules and fragments to produce maltose. Glucoamylases break off single molecules of glucose from starch molecules, dextrins and maltose.

The bonds that form branches in amylopectin polymer starch are resistant to the action of amylase enzymes. Pullulanase, a starch-debranching enzyme, can break these bonds and give amylase enzymes faster access to starch molecules. Cellulase and lipase break down cell walls and lipid inclusion complexes to release starch for conversion.

Using specific combinations or blends of all these enzyme types, a brewer can control starch conversion to increase extract and control attenuation, balance carbohydrate profile and assure consistency even with varying raw material.

Gusmer Enterprises is proud to be the authorized distributor for DuPont™ Danisco®


Thermostable bacterial alpha-amylase for fast and efficient starch liquefaction.

  • Rapid viscosity reduction at high solid concentrations
  • Allows for the use of high temperature gelatinization starches
  • Can be used with high adjunct levels
  • Broad pH tolerance
    Application:   Add to cereal cooker before cooking or into the mash.


Best in class performance thermostable bacterial alpha-amylase.

  • Excellent adjunct liquefaction at low pH
  • Allows for use of low water to grist ratio
  • Efficient starch liquefaction for reduced processing costs
  • Achieve faster viscosity break
    Application:   Add to cereal cooker before cooking or into the mash.


Non-GM derived thermostable bacterial alpha-amylase.

  • Rapidly reduces viscosity for efficient starch liquefaction at medium or high gelatinization temperatures
  • Heat-stable performance with broad pH tolerance
  • Allows the use of high adjunct levels
  • Great for brewers that want organic approval
    Application:   Add to cereal cooker before cooking or into the mash.


Non-GM derived enzyme complex containing alpha-amylase, beta-glucanase, and protease

  • Allows for high barley brewing (up to 60%)
  • Fast liquefaction at low water to grist ratio
  • Provides consistent levels of FAN
  • Optimize extract yields without undesirable impacts on foam, fermentation or flavor profile
    Application:   Add to mash at mashing in or right after.
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