国产大麦蛋白质含量及酶活力变化对麦芽品质的影响  

Effect of the Content of Protein and Enzyme Activity on the Quality of Domestic Barley

作　　者：程贺[1] 王晓丹[1] 李秀琳[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,大连116034

出　　处：《食品工业》2011年第1期1-4,共4页The Food Industry

基　　金：国家科技部"十一五"科技支撑项目(2007BAK36B01)

摘　　要：选用蛋白质含量不同的6种国产大麦,五种蛋白组分含量,蛋白酶活力变化及对其制成麦芽理化指标进行了研究。国产大麦蛋白含量较高,各蛋白组分因品种不同差异较大,参与大麦代谢活动的组分波动较大,贮存蛋白变化相对平稳,研究表明大麦蛋白酶活力与五种蛋白组分含量不具有相关性,而制成麦芽后,麦芽蛋白酶活力与麦芽泡沫蛋白成负相关r=-0.733(p<0.05),与麦芽盐溶蛋白成负相关r=-0.789(p<0.05),与麦芽库值成正相关r=0.694(p<0.05)。The relationship between the content of protein and enzyme activity to the quality of the malt before and after germination on the basis of six kinds of malts was studied.The content of domestic barley protein is high,because of the variety of different protein components are quite different metabolic activities involved in barley volatile components,storage protein in relatively stable.The results showed that the protease activity with five barley protein fraction content was not relevant.the activity of protease had negative relativity to the foam protein,the correlation coefficient was 0.733（p0.05）;it also had negative relativity to the malt salt soluble protein,a negative correlation r =-0.789（p0.05）;the activity of protease had positive relativity to Kolbach Index,the correlation coefficient was 0.694（p0.05）.

关 键 词：国产大麦 麦芽 蛋白质含量 蛋白酶 

分 类 号：TS262.5[轻工技术与工程—发酵工程]