啤酒大麦发芽过程中极限糊精酶活性变化的研究  

Studies On the Development of Limit Dextrinase in Barley During Germination

作　　者：李芬[1] 聂书萍[2] 王兴智[3] 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]信阳职业技术学院生化教研室,河南信阳464000 [3]东北师范大学细胞与遗传研究所,长春130024

出　　处：《河南师范大学学报（自然科学版）》2005年第1期92-96,共5页Journal of Henan Normal University(Natural Science Edition)

基　　金：国家教委留学人员基金资助项目

摘　　要：大麦极限糊精酶有自由态、束缚态、潜伏态三种形式.发芽0～7 d自由态和总的极限糊精酶活性逐渐增高,自由态酶2～5 d增长缓慢,5天以后呈快速增长趋势.潜伏态和束缚态酶开始低,3～5 d达到最高值,然后逐渐降低.低浓度的赤霉素处理可以促进极限糊精酶的合成,作用的合适浓度为0.5×10-6;与赤霉素拮抗脱落酸则能抑制极限糊精酶的合成,而且一定范围内,浓度越高,抑制作用越明显.发芽状态和发芽速率可以反映极限糊精酶的合成速率,发芽速率越快,极限糊精酶活性越高.Barley limit dextrinase(LD) has free, latent and bound forms. The activity of free and total LD increased gradually during 0~7 days germination. Free LD increased slowly in the first 2~5 days and rapidly after 5 days, while the amounts of latent and bound form were low in the beginning, reached the maximum after 3~5 days and decreased gradually after 5 days of germination. GA can promoted the synthesis of LD in germinated barley,the optimum concentration was 0.5×10~(-6_. ABA, however, retarded the LD synthesis and the efficiency getting stronger when more concentrated ABA applied. It was showed clearly that the limit dextrinase activity was strongly corespondent to the germination process in barley grains. The faster germinated grains showed greater LD activity. This may offer a simple criterion for selecting malting barley varieties with elevated limit dextrinase activity.

关 键 词：极限糊精酶 活性 变化规律 麦芽 

分 类 号：Q556.2[生物学—生物化学]