制麦和贮藏过程中大麦SOD活性变化  

Changes of superoxide dismutase activities in barley during the process of malting and storage

作　　者：孟德敬[1] 樊伟 陆健[1] 孔维宝[3] 董建军 林艳 单连菊 

机构地区：[1]江南大学工业生物技术教育部重点实验室,无锡214122 [2]青岛啤酒股份有限公司,青岛266061 [3]江南大学生物工程学院

出　　处：《农业工程学报》2008年第3期265-269,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：长江学者和创新团队发展计划(IRT0532);江苏省高技术研究计划项目(BG2006306);江苏省“青蓝工程”资助

摘　　要：该文研究了28种不同品种国产啤酒大麦中SOD活性的差异以及SOD在不同制麦工艺和贮藏条件下的变化情况。结果表明不同品种国产啤酒大麦中SOD活性的差异较大,主要集中于30～60 U/g之间,且大部分的啤酒大麦品种适于酿造品质较好的啤酒;SOD酶活在浸麦和发芽过程中呈增长趋势,并且浸麦过程中添加赤霉素(GA3)可有效地提高SOD酶活的增长速度,但是对绿麦芽SOD合成量的影响不明显;在高温的焙焦过程中酶活降低很快,焙焦结束后约有50%的酶活残存,焙焦时间越短,酶活损失越小,且具有较高的出炉水分,更有利于麦芽在贮藏过程中SOD酶活的恢复;各个品种麦芽在贮藏过程中SOD酶活前20d内均随着贮存时间的增长而增加较快,之后变化较平缓;较合适的贮藏温度为25℃。Activities differences of superoxide dismutas,e （SOD） in twenty-eight varieties of domestic barley and their changes under different malting processes and storage conditions were investigated. The results show that larger activities differences existed among different barley varieties, most of which are between 30 and 60U·g^-1 and can be used to brew good quality beer. Superoxide dismutase activity gradually increased during steeping and germination. The increasing rate of superoxide dismutase activities are enhanced when gibberellin acid （GA3） was added during steeping while quantities of superoxide dismutase are similar with that in untreated barely. Superoxide dismutase activity sharply denaturalized during kilning and 50 percentage of it survive at the end of kilning. The shorter time of kilning, the less was denaturation degree of SOD. The higher moisture of malt at end of kilning is beneficial to reactivation of superoxide dismutase. In the first twenty days of storage, superoxide dismutase in each sample of malt reactivats more quickly and tendency becomes gentle after that. And the appropriate temperature for malt storage was 25℃.

关 键 词：啤酒大麦 超氧化物歧化酶 制麦 贮藏 

分 类 号：Q554[生物学—生物化学] TS262.5[轻工技术与工程—发酵工程]