赤霉素对法麦制麦特性的影响  

Effects of Gibberllin A_3 on malting characteristics of Esterel barley

作　　者：钱静亚[1] 肖香[1] 黄达明[1] 方维明[2] 虞华芳[2] 崔凤杰[1] 张志才[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]扬州大学食品科学与工程学院,江苏扬州225001

出　　处：《中国酿造》2009年第4期38-42,共5页China Brewing

基　　金：江苏省科委“十五”攻关项目(BE2001397)

摘　　要：研究了一定浓度的硫酸锌配合不同浓度的赤霉素处理对麦芽生长代谢以及麦芽品质的影响。结果表明,当赤霉素处理浓度为0.10mg/L时,麦芽中有机锌含量最高可达150.9μg/g;赤霉素提高了绿麦芽的呼吸强度和各种酶活性;提高了成品麦芽的α-淀粉酶和β-淀粉酶活性;影响了麦芽中糖类和蛋白质的含量;赤霉素不同程度地提高了麦芽的酿造品质。Effects of mixture of 100mg/L ZnSO4 with different concentration of gibberellin A3 （GA3）on germination and metabolism of barley and the quality of malt were studied in this article. The results showed that the content of organic zinc was 150.9μg/g when GA3 concentration was 0.10mg/L. Application of GA3 increased the respiratory intensity and the activity of c^-amylase, protease, peroxidase and polyphenoloxidase of Esterel barley during germination. Contents of protein and polysaccharides were affected by application of GA3. Quality of malt was improved by application of GA3.

关 键 词：赤霉素GA3 法麦Esterel 制麦特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]