In one investigation, Schmitt found that enzymes called serine-class proteases, which break down proteins in the sprouting grain, can also break down beta-amylase
, an important enzyme for converting carbs to simple sugars.
In the published research, Schmitt worked with protein-degrading enzymes known as "serine-class proteases." He found that they can degrade another enzyme, beta-amylase
, a key player that degrades carbohydrates.