镰刀菌对麦汁浊度的影响  

Effect of deoxynivalenol on malt quality

作　　者：彭晓斌[1] 刘春凤[1] 李永仙[1] 李崎[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2013年第5期100-104,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划;No.2012AA021303);国家自然科学基金(31271919);教育部新世纪人才支持计划项目资助(No.NCET-10-0453);江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：对制麦过程中镰刀菌产呕吐毒素的情况进行了跟踪分析,接种量为104孢子数/g绝干大麦时,4种染菌麦芽的毒素分别为1.55,1.31,1.26,1.19 mg/kg,超出了食品中毒素的限量标准。制麦过程中镰刀菌的存在导致麦汁浊度显著增加,通过spss17.0软件分析麦芽的理化指标与浊度的多元线性关系,发现蛋白质含量对浊度的影响最大,建立蛋白质含量与浊度的相关模型:浊度=0.181×蛋白质含量-18.877。The purpose of this study was to investigate the change of deoxynivalenol,which was produced by Fusarium spp.during malting.We found that when inoculum was 104 /gram barley,the contents of deoxynivalenol in four infect malt were 1.55,1.31,1.26,1.19mg/kg and all of them were over the standard of the food rule.Meanwhile,the existing of Fusarium spp.during malting significantly led to increasing of wort turbidity.Then,a conclusion was reached that the increasing of wort turbidity was caused by the proteins,and a linear regression model between proteins and turbidity was built using spss 17.0,which was y=0.181x-18.877（x is the content of protein,y is turbidity）.

关 键 词：镰刀菌 呕吐毒素 麦芽 浊度 蛋白质 

分 类 号：TS262.5[轻工技术与工程—发酵工程]