小麦发芽α-淀粉酶活力及相应条件下淀粉黏度的研究  

THE STUDY ON α-AMYLASE VIGOR AND THE STARCH VISCOSITY IN THE CORRESPONDING CONDITION WHEN WHEAT GERMINATING

作　　者：刘聪[1] 安家彦[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品研究与开发》2008年第9期41-44,共4页Food Research and Development

摘　　要：通过正交试验分析发芽条件(发芽温度,发芽时间,浸泡时间)对小麦发芽过程中α-淀粉酶活力和其淀粉黏度变化。结果表明:在选定的水平下,得到α-淀粉酶活力最高的发芽条件为15℃,发芽6d,浸泡3d;且淀粉黏度值最大的发芽条件为20℃,发芽6d,浸泡3d。To orthogonal analysis the change of α-amylase vigor and the starch viscosity change when wheat germinating. The result indicated： Under the designation level,the germinating condition in that we obtain the biggest Alpha - amylase vigor is 15 ℃, germinating for 6 days,soaking for 3 days;The germinating condition in that we obtain the the biggest starch viscosity is 20 ℃, germinating for 6 days, soaking for 3 days. Alpha - amylase vigor and the starch viscosity are in reverse proportion relations along with the time variation.

关 键 词：小麦 发芽条件 Α-淀粉酶活力 淀粉黏度 

分 类 号：S512.1[农业科学—作物学]