同品种不同蛋白质含量大麦主要水解酶活力变化  

Study on Activity Change of Main Hydrolase in Barley of Different Protein Content

作　　者：李秀琳[1] 董亮[1] 陈莉[1] 栾静[1] 赵长新[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：《酿酒科技》2008年第9期58-61,共4页Liquor-Making Science & Technology

摘　　要：对不同蛋白质含量的国产大麦甘啤4号大麦发芽过程中α-淀粉酶、β-淀粉酶、蛋白酶、植酸酶、木聚糖酶和过氧化物酶等水解酶活力进行研究。结果表明,两种大麦萌发过程中α-淀粉酶、β-淀粉酶、蛋白酶、木聚糖酶和过氧化物酶的活力的变化规律基本相似,但两种大麦的α-淀粉酶活力均在发芽后122h时,达到最大值,高氮甘4为57.296u/g(绝干),低氮甘4为57.882u/g(绝干),而两种大麦的植酸酶活力变化规律则有所不同,但同时在发芽后26h时,两种大麦的植酸酶活力同时达到最大值,高氮甘4为2.569u/g(绝干),低氮甘4为2.851u/g(绝干)。The main hydrolase activity including α-amylase, β-amylase, protease, phytase, xylanase and catalase during the germination of homemade Ganpi-4 barley of different protein content was studied. The results showed that the enzymes activity change of the two kinds of barley were almost the same. 122 h after the germination, α-amylase activity of the two kinds of barley reached the maximum value： G-4 of high nitrogen as 57.296 u/g and G-4 of low nitrogen as 57.882 u/g. However, phytase activity change rules of the two kinds of barley were different but phytase activity reached the maximum value at the same time 26 h after the germination： G-4 of high nitrogen as 2.569 u/g and G-4 of low nitrogen as 2.851 u/g.

关 键 词：大麦 蛋白 发芽 酶活力 

分 类 号：S512.3[农业科学—作物学]