青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响  

Changes in β-glucan content of hull-less barley during germination and the effects on malt quality

作　　者：唐珊珊[1,2] 顾楠[1,3] 潘志芬[1] 李健[1,4] 李俏[1,2] 邓光兵[1] 龙海[1] 赵国华[3] 余懋群[1] 

机构地区：[1]中国科学院成都生物研究所,成都610041 [2]中国科学院大学,北京100049 [3]西南大学食品科学学院,重庆400716 [4]甘孜藏族自治州农业科学研究所,康定626000

出　　处：《应用与环境生物学报》2015年第4期616-622,共7页Chinese Journal of Applied and Environmental Biology

基　　金：国家自然科学基金项目(31101150);中国科学院"西部之光"人才培养计划项目资助~~

摘　　要：青稞麦芽是青稞加工的重要中间产物,β-葡聚糖是青稞籽粒中一种重要的组成成分,对青稞加工工艺及产品的营养价值有很大的影响,研究青稞发芽过程中β-葡聚糖含量的动态变化对指导青稞麦芽生产具有重要的意义.选择15份β-葡聚糖含量有差异的青稞材料,研究其在发芽96 h过程中0-24 h、24-48 h、48-72 h、72-96 h四个不同发芽时期β-葡聚糖含量的变化,以及β-葡聚糖含量对啤酒麦芽浸出物含量和麦芽汁粘度的影响.结果发现:供试青稞的β-葡聚糖含量在0-24 h阶段下降最明显,发芽96 h后青稞籽粒中β-葡聚糖含量平均降解了53.13%;品种间β-葡聚糖降解率及降解模式有明显差异;β-葡聚糖含量与啤酒麦芽的浸出物呈负相关(r=-0.7236).本研究表明,青稞在发芽中不同时期β-葡聚糖降解率有很大差异,而且不同材料β-葡聚糖降解模式可能不同,因而实践中可根据需要选择特定的材料及控制发芽时间生产优质麦芽.For improving hull-less barley malt quality with desirable β-glucan content through controlling germination process, this study investigated the change of β-glucan content of hull-less barley during germination and the impact of such change on beer malt extract and wort viscosity. A total of 15 hull-less barley accessions were chosen to monitor the change of β-glucan content by Megazyme β-glucan Assay Kits at the germination periods of 0-24 h, 24-48 h, 48-72 h and 72-96 h. The malt extract and wort viscosity were also measured after germinating for 96 hours. As a result, β-glucan content of most hull-less barley accessions showed a sharp decrease during the 0-24 h malting, and declined by an average of 53.13% after 96 h malting. Obvious differences in the β-glucan degradation rate and degradation patterns were observed among hull-less barley accessions with different β-glucan content. The β-glucan content showed no effect on wort viscosity but was negatively correlated to malt extract （r = -0.7236）. The results lay a foundation for preparation of high quality hull-less barley malts with desirable β-glucan content.

关 键 词：青稞 Β-葡聚糖 发芽 麦芽 

分 类 号：S512.3[农业科学—作物学]