国产啤酒大麦发芽过程中主要水解酶活力变化  

Study on activity change of main hydrolase in the process of domestic brewing barleys malting

作　　者：李秀琳[1] 李晓军[1] 董亮[1] 戚月秀[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,大连116034

出　　处：《食品科技》2009年第9期163-167,共5页Food Science and Technology

基　　金：国家科技部"十一五"科技支撑项目(2007BAK36B01)

摘　　要：研究了国产大麦苏4和垦7在发芽过程中主要水解酶活力变化,同时与进口大麦Gairdner和Schooner比较发现:苏4和垦7的淀粉酶、植酸酶、纤维素酶活力较高;蛋白酶和木聚糖酶活力较低;苏4过氧化物酶活力较低,多酚氧化酶活力较高,垦7则相反。对比2种大麦发芽过程中主要水解酶活力变化发现,垦7所制麦芽质量较好。对比国产麦与进口麦发芽过程中主要水解酶活力变化发现,用国产大麦能够生产出优质的麦芽。The domestic ＂Su 4＂ and ＂ken 7＂ barleys activity change of main hydrolase in the process of barleys malting were investigated, and the study comparing it with Gairdner and Schooner barleys activity change indicate that ＂Su 4＂ and ＂ken 7＂ barleys amylase, phytase, and cellulase is with high activity, and its protease and xylanase with low activtiy, ＂Su 4＂ barleys peroxidase with low activitiy, and its polyphenol oxidase with high activity, but it is the opposite for ＂ken 7＂. Comparing with main hydrolase activity change between two kinds of barleys duing the barleys malting, the malt quality of ＂ken 7＂ is better. The same analysis between domestic and imported barleys show that it will produce high quality malt with domestic barley.

关 键 词：国产大麦 发芽 酶活力 

分 类 号：TS261.2[轻工技术与工程—发酵工程]