β-葡聚糖酶对SN1391小麦芽的品质影响研究  

The impact of β-Glucanase activity on the quality of SN1391 wheat malt

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,山东泰安271018 [2]泰安泰山啤酒有限公司,山东泰安271000

出　　处：《食品工业科技》2005年第12期63-66,共4页Science and Technology of Food Industry

基　　金：山东省优秀中青年科学家科研奖励基金项目(20031B137)。

摘　　要：以小麦SN1391为试材,按三因素三水平正交设计进行实验得到9组麦芽,通过对麦芽品质分析研究小麦芽β-葡聚糖酶活与麦芽品质的关系。发现小麦芽β-葡聚糖酶活与麦芽浸出物含量、α-淀粉酶活力存在极显著正相关性(P<0.01);与糖化力、库尔巴哈值、α-AN、蛋白酶活力存在显著正相关性(P<0.05);与麦汁粘度、糖化力存在显著负相关性(P<0.05)。影响β-葡聚糖酶活力的工艺参数主次顺序为:浸麦度>焙焦温度>发芽温度。浸麦度为47%～48%、发芽温度为15～17℃、焙焦温度为80～81℃时SN1391小麦芽β-葡聚糖酶活力最高。In this paper, the SN1391 wheat malts were processed by orthogonal experiment. It was found that β-Glucanase activity in dry malt had significant positive relativity P<0.01 with extract yield, α-amylase activity; with diastic power,α-N, Kolbach Index, and proteinase activityP<0.05, significant negative relativity with saccharogenic time P<0.01; and negative relativity with wort viscosity P<0.05, respectively. With β-Glucanase activity increasing, the wort viscosity was reduced and the qualities of the malts were improved. The three factors: steeping degree, kilning temperature and malting temperature in sequence had an important influence on the β-Glucanase activity. The highest β-Glucanase activity in dry malt was obtained when steeping degree was controlled at 47%～48%, germinating temperature 15～17℃ and kilning temperature 80～81℃.

关 键 词：Β-葡聚糖酶 正交实验 制麦工艺 小麦 品质 

分 类 号：TS261.2[轻工技术与工程—发酵工程]