荞麦制麦过程中的主要酶学特性  

Assay of enzyme activity in buckwheat germination

作　　者：董欣福[1] 王晓丹[1] 李晓军[1] 赵睿[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：《大连工业大学学报》2009年第6期412-414,共3页Journal of Dalian Polytechnic University

摘　　要：制造荞麦麦芽,并以荞麦麦芽为主料,研究了荞麦萌发的生化特性及萌发过程中制麦酶系活性变化的规律。考察了荞麦在发芽过程中α-淀粉酶、β-淀粉酶、多酚氧化酶、纤维素酶、蛋白酶在0～192 h酶活的变化情况,应用酶活分析方法确定了发芽的时间,找出了最适的发芽条件。结果表明,采用浸3断8的浸麦方式,浸麦及发芽温度为16℃,制麦6 d,所制备的荞麦麦芽酶活力最高。In this paper, the biochemical characteristics of buckwheat and the changes of enzyme activity in the process of germination were studied. Enzyme activities of α-amylase, β-amylase, cellulase, protease and polyphe-nolo-xidase during germination were investigated respectively. The optimal germination condition was determined by enzyme activity analysis as follows, steeped at 16 ℃for 3 hours and then stopped for 8 hours, and malted at 16 ℃ for 6 days.

关 键 词：荞麦 淀粉酶 纤维素外切酶 蛋白酶 多酚氧化酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]