What enzyme is specifically involved in the process of gum breaking?

The enzyme that is specifically involved in the process of gum breaking is beta-glucanase. This enzyme acts on beta-glucans, which are polysaccharides found in the cell walls of cereals, specifically barley. During the brewing process, the presence of beta-glucans can lead to viscosity issues and haze formation in the final product. Beta-glucanase breaks these compounds down, reducing viscosity and improving clarity and stability of the beer.

Alpha-amylase, on the other hand, primarily hydrolyzes starch into sugars during mashing, while cellulase acts on cellulose, breaking it down into glucose units but is not specifically responsible for breaking down gums. Glucoamylase further breaks down dextrins into glucose, but it also does not specifically target gums. Thus, the specificity of beta-glucanase in targeting gum polysaccharides makes it the correct enzyme for this process.