国产东北大麦和西北大麦的酿造特性分析  

Analysis of Brewing Characteristics of Northwest and Northeast Barley in China

作　　者：姜晓雷[1] 陈霞[1] 董学艳[1] 李明达[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：《西北农业学报》2010年第1期112-115,120,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家"十一五"科技支撑计划重点项目(2007BAK36B01)资助

摘　　要：通过分析6种大麦种子的基本理化指标,并利用考马斯亮蓝法(Bradford法)和SDS-PAGE电泳技术检测和比较泡沫蛋白的组成和含量,分析了发芽过程中α-淀粉酶、β-淀粉酶、蛋白酶、多酚氧化酶等主要水解酶的酶活变化,用来研究东北垦啤大麦和西北产甘啤大麦的酿造特性。结果显示,6种大麦中甘啤5号和垦啤2号的酿造特性较好。本研究可为国产大麦酿造育种提供理论分析依据。The brewing characteristics of Northwest and Northeast barley in China were studied in this paper.The quality index of six kinds of local barley was analyzed,and the foam protein was analyzed by means of Bradford method and SDS-PAGE,and the main hydrolase activity including α-amylase,β-amylase,protease and polyphenoloxidase during the germination was studied.The result showed that Kenpi-2 and Ganpi-5 had the best brewing characteristics.Based on the analysis results,this paper provided theoretical analysis for brewing and breeding of domestic barley.

关 键 词：国产大麦 酿造特性 泡沫蛋白 酶活力 

分 类 号：TS262.5[轻工技术与工程—发酵工程]