啤酒大麦制麦过程中淀粉酶活性变化动态的研究  

Study on change of carbohydrases activity during malting processing

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：《食品工业科技》2009年第7期148-150,154,共4页Science and Technology of Food Industry

摘　　要：以不同品种的大麦为材料,运用底物分析法检测三种淀粉酶的活性。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,2～3d后急剧增加至最大值;焙焦可使三种酶酶活有不同程度的下降。Based on different species of barley,the foot layer analytic method was used to examine the activity of three carbohydrases. In material and kilned barley from different varieties, the difference between the activity of α-amylase,β-amylase and limit dextrinase was great.During barley malt production, steeping the barely seeds depressed the activity of the carbohydrases.The activity of the carbohydrases increased slowly in the beginning ui the germination course, and rapidly in 2-3d. Kilning decreased the activity of three carbohydrases in diffierent degree.

关 键 词：Α-淀粉酶 Β-淀粉酶 极限糊精眵 大麦 

分 类 号：TS262.5[轻工技术与工程—发酵工程]