褐藻胶寡糖对大麦发芽水解酶活力和麦芽质量的影响  

Effects of alginate oligosaccharides on hydrolase and malt quality during barley germination

作　　者：赵信池 周海龙 栾静[1] 于放[1] 俞志敏[1] ZHAO Xinchi;ZHOU Hailong;LUAN Jing;YU Fang;YU Zhimin(School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China;China Biotech Fermentation Industry Association, Beijing 100833, China)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]中国生物发酵产业协会,北京100833

出　　处：《大连工业大学学报》2020年第4期250-254,共5页Journal of Dalian Polytechnic University

基　　金：辽宁省高等学校基本科研项目(2017J031).

摘　　要：研究了在浸麦阶段添加褐藻胶寡糖对大麦发芽力和发芽率、大麦发芽过程中水解酶活力及麦芽质量的影响。结果表明,添加50 mg/L褐藻胶寡糖时大麦发芽力和发芽率比对照组分别提高了46.4%和12.0%。褐藻胶寡糖能够显著提高大麦发芽过程中α-淀粉酶、β-淀粉酶、蛋白酶和β-葡聚糖酶活力。发芽结束时,添加50 mg/L褐藻胶寡糖的α-淀粉酶、β-淀粉酶、蛋白酶和β-葡聚糖酶活力比对照组分别提高了43.5%、22.9%、20.6%和20.5%。褐藻胶寡糖还能提高麦芽质量,与对照组相比,添加50 mg/L褐藻胶寡糖时麦芽的脆度、浸出物质量分数、α-氨基氮质量分数、库尔巴哈值和糖化力分别提高了6.1%、8.0%、21.2%、7.3%和8.6%,麦芽的β-葡聚糖质量分数和黏度分别降低了29.2%和15.4%。The effects of alginate oligosaccharide on barley germination ability and germination rate,hydrolase activity during barley germination and malt quality were studied.The results showed that the germination ability and germination rate of barley were increased by 46.4%and 12.0%respectively by adding 50 mg/L alginate oligosaccharide.Alginate oligosaccharides could significantly increase the activities ofα-amylase,β-amylase,protease andβ-glucanase during barley germination.At the end of germination,the activities ofα-amylase,β-amylase,protease andβ-glucanase increased by 43.5%,22.9%,20.6%and 20.5%respectively at 50 mg/L alginate oligosaccharide.The alginate oligosaccharides could also improve the quality of malt.Compared with the control group,the brittleness,extract content,α-amino nitrogen content,Kolbach index and saccharification power of malt oligosaccharide increased by 6.1%,8.0%,21.2%,7.3%and 8.6%at 50 mg/L alginate,respectively,while theβ-glucan content and viscosity of malt decreased by 29.2%and 15.4%,respectively.

关 键 词：褐藻胶寡糖 大麦 麦芽 水解酶 

分 类 号：TS261.2[轻工技术与工程—发酵工程]