From which part of the barley does alpha amylase and some limit dextrinase get synthesized during malting?

Alpha amylase and some limit dextrinase are primarily synthesized in the aleurone layer during the malting process. The aleurone layer is a layer of protein-rich cells found just beneath the seed coat of the barley grain. When barley grains are steeped in water and allowed to germinate, enzymes such as alpha amylase are produced in the aleurone layer in response to hormonal signals, primarily gibberellins.

These enzymes play a crucial role in the malting process, as they break down starches stored in the endosperm into fermentable sugars, which are essential for brewing. The activation of the aleurone layer is essential for converting the stored starch in the endosperm into sugars that yeast can ferment during beer production.

The endosperm itself is rich in starch but does not synthesize these specific enzymes; instead, it is where the starch degradation occurs. The kernel is an encompassing term that includes all parts of the grain, including the aleurone, endosperm, and germ. The husk provides protective covering and does not contribute to enzyme synthesis. Therefore, the most accurate answer regarding the synthesis of alpha amylase and limit dextrinase during malting is the aleurone