小麦蛋白质含量对小麦芽质量的影响  

The Influence of Protein Content on the Quality of Wheat Malt

作　　者：金玉红[1] 张开利[2] 付聿成[1] 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：《中国粮油学报》2006年第3期39-43,共5页Journal of the Chinese Cereals and Oils Association

基　　金：山东省优秀中青年科学家科研奖励基金(编号20031B137)。

摘　　要：本文通过对小麦蛋白质及其组分含量与小麦麦芽质量的关系的研究,发现:小麦芽蛋白酶活力的增长率与小麦总蛋白质含量存在显著负相关性相关系数r=-0．8468(P<0．05);小麦芽蛋白酶活力与库值呈极显著正相关性,相关系数r=0．9503(P<0．01);蛋白质含量低于15％、原小麦蛋白酶活力较高(大于 20U)的小麦品种适合制小麦麦芽。小麦8号蛋白质含量14．60％,原小麦蛋白酶活力21．25U,常规制麦发芽 7d得到的小麦芽,浸出物82．71％、其糖化力472．62WK、糖化时间9．0min、库值39．59％、α-AN140．23mg／ 100g、色度6．5EBC。小麦8号是比较优良的适合制麦芽小麦品种。In this paper , the relationship between protein content of 6 varieties raw wheat and the quality of the malts were analyzed. It was found that the growth rate of the activity of protease had distinct negative relativity with the protein content of the raw wheat, correlation coefficient was - 0.8468 （P 〈 0.05 ）. The protease activity had significantly positive relativity with Kolbach Index, correlation coefficient was 0.9503 （P 〈 0.01 ）. Wheat in which protein content was lower （ 〈 15% ） and protease activity was higher was suitable for malting. Protein content of wheat 8 was 14.60%, protease activity was 21.25U, When the germination time was 7 days, it＇s saccharification power was 472.62WK, extract was 82.71%, saccharification time was 9.0min, Kolbach Index was 39.59%, α - AN was 140.23mg/100g, wheat 8 was a good wheat variety for malting.

关 键 词：小麦 蛋白质 小麦芽 蛋白酶 库值 

分 类 号：TS202.3[轻工技术与工程—食品科学] S512.1[轻工技术与工程—食品科学与工程]