制麦过程中过氧化物酶活性可能影响绿麦芽的生根和制麦损失  

The Peroxidase Activity Maybe Effect on the Malt Rooting and Malting Loss during Barley Malting

作　　者：孔维宝[1] 陆健[2] 

机构地区：[1]西北师范大学生命科学学院,730070 [2]江南大学生物工程学院,214122

出　　处：《啤酒科技》2010年第2期29-33,共5页Beer Science and Technology

摘　　要：过氧化物酶（POD）在植物生长过程中起着重要的调节作用。研究了制麦过程中POD活性对大麦根芽生长和制麦损失的影响。结果表明：制麦添加剂GA3促进根芽的生长、POD活性的升高和制麦损失的增大，而KBrO4反之，而且随着KBrO4浓度的增大，这种抑制也增大；对20种大麦样品的微型制麦试验表明，绿麦芽和干麦芽的POD活性与根芽长度和制麦损失均呈现高度显著的正相关性（P〈0．01）。研究认为，制麦过程中POD活性与绿麦芽根芽的生长和制麦损失有密切关系，POD活性可能对根芽生长和制麦损失有促进作用。Peroxidase （POD） plays an important role on the regulation of plant growth and development. The effects of peroxidase on barley malt root growth and malting loss during barley malting were investigated in the present paper. The results from this study indicated that the addition of gibberellic acid during malting could promote the root growth, POD activity and malting loss. On the contrary, the addition of potassium bromate could inhibit that. The micro-malting for the twenty barley varieties showed that it had a highly positive correlation between POD activity of green and dry malt and root length and malting loss（P〈0.01）. We propose that the POD activity promote the growth of green malt root and malting loss possibly.

关 键 词：过氧化物酶 麦芽制造 生根 根芽长度 制麦损失 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S792.39[轻工技术与工程—食品科学与工程]