啤酒大麦制麦过程中淀粉酶活性变化动态的研究  

Development of three amylase activity during barely malt production

作　　者：管斌[1] 李珊[1] 荀娟[1] 孔青[1] 余俊红 董建军 单连菊 黄树丽 刘佳 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]青岛啤酒股份有限公司,山东青岛266061

出　　处：《中国酿造》2009年第5期69-72,共4页China Brewing

摘　　要：以不同品种的大麦为材料,运用底物分析法检测3种淀粉酶的活性。不同品种的大麦中α-淀粉酶、β-淀粉酶和极限糊精酶活力差异较大,因此实际生产中可对不同品种大麦进行筛选,选用酶活较高的大麦来制备麦芽;在制麦过程中,浸麦可在一定程度上抑制淀粉酶的活力;淀粉酶的总活力在发芽初期缓慢增加,2d^3d后急剧增加至最大值;焙焦可使3种酶酶活有不同程度地下降。Using different species of barley as material, the activities of three amylase were determined by the substrate analysis method. It was found that there were significant differences in the activities of α-amylase, β-amylase and limit dextrinase in different barley. The barley contained higher activity should be selected to produce malt. During malt production, the activity of the amylase was inhibited. The activity of the amylase slowly increased in the beginning of the germination course and rapidly enhanced after 2 -3d. Kilning could decrease the activities of three amylase to some extent.

关 键 词：Α-淀粉酶 Β-淀粉酶 极限糊精酶 大麦 

分 类 号：TS261.2[轻工技术与工程—发酵工程]