制麦过程中麦芽β-葡聚糖与还原糖含量的变化  

Content Changes of Malt β-glucan and Reducing Sugar in the Process of Malting

作　　者：张树亮[1] 王越[1] 安家彦[1] 

机构地区：[1]大连工业大学,辽宁大连116034

出　　处：《食品研究与开发》2014年第15期87-89,共3页Food Research and Development

摘　　要：以澳大利亚大麦Gairdner和国产大麦垦啤7号为材料,在16℃、湿度为90%的条件下发芽,研究了制麦过程中麦芽β-葡聚糖含量和还原糖含量的动态变化。对定量测定麦芽的β-葡聚糖,采用了羧甲基纤维素钠代替标准大麦β-葡聚糖的方法,发现二者在550 nm处吸光值呈显著的线性相关,因此该方法方便可行且成本低廉。结果表明:在发芽的前期,麦芽的β-葡聚糖含量快速减少,同时还原糖含量也快速增加;发芽后期,麦芽β-葡聚糖含量下降趋于平缓,而还原糖的增加速度也趋于稳定。同时,在发芽过程中麦芽β-葡聚糖含量和还原糖含量还呈显著的负性相关性。The Australian barley Gairdner and domestic Barley Kenpi NO.7 as material, germination at 16℃, humidity is 90 % ,studied during malting malt β-glucan content and reducing sugar content of the dynamic changes. The quantitative determination of maltβ-glucan,carboxymethyl cellulose sodium was adopted instead of the standard barleyβ-glucan and it was found that both in the absorbance at 550 nm was a significant linear correlation.The method was feasible and convenient low cost. The results showed that malt β-glucan content quickly reduced while the reducing sugar content increased rapidly in the early stages of the germination ,while in the late of germination, the maltβ-glucan content decreased to flatten and the increasing speed of the reducing sugar stabilized. Meanwhile, in the germination process of maltβ-glucan content and the reducing sugar content showed a significantly negative correlation.

关 键 词：Β-葡聚糖 羧甲基纤维素钠 还原糖 

分 类 号：TS262.5[轻工技术与工程—发酵工程]