利用白地霉提高低发芽率大麦溶解性能的研究  

Improvement on modification of low germination rate barley by Geotrichum candidaum

作　　者：龙杰[1] 孟德敬[2] 孙军勇[2] 陆健[1] 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品工业科技》2008年第8期105-108,共4页Science and Technology of Food Industry

基　　金：长江学者和创新团队发展计划资助项目(IRT0532);江苏省青蓝工程资助项目

摘　　要：采用恒温和升温两种发芽工艺,研究了第一次浸麦过程中添加NaOH和接种5株具有高水解酶活力的白地霉菌株对低发芽率大麦溶解性能的影响。结果表明:在不同工艺下添加NaOH和接种白地霉菌株均能提高低发芽率大麦的溶解性能,特别是在升温发芽工艺下接种白地霉菌株G4能更好地改善麦芽的溶解指标,与对照样品相比,其成品麦芽β-葡聚糖酶酶活提高了6.2倍,木聚糖酶酶活提高了8.9倍,糖化力提高了21.5%,其它理化指标也均符合QB1686-93的标准。Effects of the addition of NaOH and inoculation of five species of Geotrichum candida with high extracellular hydrolase during the first steeping water of low germination rate barley on modification of final malt were studied by isothermal and calefactive germinating processes. Result showed that both of NaOH and G. candida could improve modification of malt, particular for G4, it exhibited significant effects on improvement on modification of malt when calefactive germinating was used. Compared with the control, β-glucanase, xylanase and diastatic power of final malt malted with G. candidaum G4 in calefactive germinating process increased 6.2 folds, 8.9 folds and 21.5%, respectively. Meanwhile, other characteristics of final malt were match to the requirement of QB1686-93.

关 键 词：低发芽率大麦 白地霉 麦芽 溶解 微生物制麦 

分 类 号：TS261.4[轻工技术与工程—发酵工程]