赤霉酸对大麦制麦特性和氨基酸组成影响的研究  

Research on the Effects of Gibberellin (GA3) on Malting Performance and Amino acid Compositions of Barley

作　　者：聂聪[1,2] 王昌禄[1] 陈勉华[1] 周广田[2] 侯松珍 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]山东轻工业学院食品与生物工程学院,山东济南250353 [3]青岛啤酒股份有限公司,山东青岛266061

出　　处：《酿酒科技》2010年第10期36-39,共4页Liquor-Making Science & Technology

摘　　要：研究了制麦过程中,添加不同浓度的赤霉酸(GA3)对Azurel大麦制麦特性、麦芽质量参数和氨基酸组成的影响。结果表明,当赤霉酸添加量为0.2 mg/kg时,库尔巴哈值为55%、游离氨基氮达到最大值190.1 mg/100 mg干麦芽,麦芽中的氨基酸含量最高。当赤霉酸添加量低于0.2 mg/kg时,麦芽的酿造品质可得到不同程度的提高。In this study,the effects of gibberellin（GA3） in different concentration on malting performance,malt quality parameters and amino acid compositions of Azurel barley were studied.The results showed that when the addition level of GA3 was 0.2 mg/kg,Kolbach Index was 55 %,free amino nitrogen reached its maximum of 190.1 mg/100 mg dry malt,and the content of amino acids in malt reached the highest,however,when the addition level of GA3 was less than 0.2 mg/kg,the brewing quality of malt could be enhanced at different levels.

关 键 词：大麦 赤霉酸 麦芽 氨基酸 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]