不同酶制剂对降低大麦、小麦和黑麦粘性的作用  

Effects of different enzymes on reducing the viscosity of barley,wheat and rye

作　　者：徐子伟[1] 邓波[1] 刘敏华[1] 费笛波[2] 李永明[1] 徐莹[1] 

机构地区：[1]浙江省农业科学院畜牧兽医研究所,浙江杭州310021 [2]浙江省农业科学院植物保护与微生物研究所,浙江杭州310021

出　　处：《浙江农业学报》2004年第1期21-24,共4页Acta Agriculturae Zhejiangensis

基　　金：浙江省重大攻关计划"饲用大麦优化利用研究"(9602)

摘　　要：用不同酶谱、不同剂量的酶制剂对大麦、小麦和黑麦抽提液进行降解粘度的调控试验,通过数学分析得出,对大麦降粘度,β 葡聚糖酶起主导作用,木聚糖酶作用较小;对黑麦和小麦降粘度,以木聚糖酶作用为主。The viscosity of feedstuff (barley,wheat and rye) treated by different enzymes was measured. The results of mathematical analysis demonstrated that β-glucanase is the major species of enzyme that reduced the viscosity of barley, whereas the effect of xylanse is minor. However, xylanse is dominant enzyme that reduced the viscosity of wheat and rye.

关 键 词：Β-葡聚糖酶 木聚糖酶 粘度 大麦 小麦 黑麦 

分 类 号：S816.79[农业科学—饲料科学]