制麦过程中小麦淀粉含量及淀粉酶活力变化研究  

Starch and Amylases Changes duringWheat Malting

作　　者：金玉红[1] 张开利[2] 张兴春[2] 杜金华[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018 [2]泰安泰山啤酒有限公司,泰安271000

出　　处：《酿酒》2005年第1期65-67,共3页Liquor Making

基　　金：山东省优秀中青年科学家科研奖励基金项目。批准号:031B137

摘　　要：以 6种小麦为试材 ,对制麦前后小麦直链、支链淀粉含量以及发芽过程中的α、β -淀粉酶活力的动态变化进行了研究 ;对成品麦芽中淀粉酶活、淀粉含量及成品麦芽特性之间的关系进行了分析。制麦前后各品种小麦支链、直链淀粉含量均下降 ,总淀粉降解程度与原小麦中支链、直链淀粉比存在正相关性 (P <0 .1)。成品麦芽中α、β -淀粉酶活与品种有关。成品麦芽糖化力与麦芽中淀粉酶活存在显著 (P <0 .0 5 )正相关性 ;成品麦芽糖化时间与麦芽淀粉含量存在极显著 (P <0 .0 1)正相关性。筛选出豫麦 5 0、SP2 0 2 7、pH97194In this paper, based on six varieties of wheat, the content of total starch,amylose and amylopectin as well as the activity of α-amylase and β-amylase during malting were studied. The content of amylose and amylopectin in dry wheat malt were decreased, and the decompose of total starch has positive relativity(P<0.1) with the ratio of Amylopectin and Amylose in raw wheat. The activity of α-amylase and β-amylase in dry malt had relationship with the variety of the wheat. The dry malts quality were analyzed. It was found that the saccharogenic power of the malt had significantly positive relativity(P<0.05) with the amylase's activity of the dry malt; and the saccharogenic time had most significantly positive relativity(P<0.01) with the content of total starch of the malt. Compared with each dry malt quality, the wheat Yumai50, SP2027, pH9719742 were found more suitable to malting.

关 键 词：制麦 淀粉酶活力 成品 小麦淀粉 麦芽糖 糖化力 小麦麦芽 品种 淀粉含量 豫麦50 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS210[轻工技术与工程—食品科学与工程]