摘要
跟踪测定了小麦芽常规制麦过程中β-葡聚糖酶活力的变化,分析了不同阶段小麦芽β-葡聚糖酶活与原小麦β-葡聚糖含量、蛋白质含量、淀粉含量之间的相关性。结果表明:绿麦芽β-葡聚糖酶与原小麦β-葡聚糖含量呈负相关(P<0.10);干麦芽β-葡聚糖酶与原小麦β-葡聚糖含量呈显著负相关(P<0.05)。绿麦芽、干麦芽β-葡聚糖酶均与原小麦蛋白质含量呈显著负相关(P<0.05)。干燥过程中小麦芽β-葡聚糖酶活力增加与小麦水溶蛋白含量成负相关(P<0.10)、与小麦醇溶蛋白含量成显著正相关(P<0.05)。
The correlation between wheat components and the β- glucanase activity of wheat malt was analyzed. Results show that the β - glucanase activity of green wheat malt has negative correlation （ P 〈 0. 10） with the β - glucan content of the wheat material; the β - glucanase activity of dry wheat malt has significant negative correlation （ P 〈 0. 05） with the β - glucan content of the wheat material; and the β - glueanase activities of both green wheat malt and dry wheat malt have significant negative correlation （ P 〈 0.05） with the protein content of the wheat material. The rise rate of the β - glucanase activity of the malt during dry process has negative correlation （ P 〈 0.10） with the water - soluble protein content and significant positive correlation （ P 〈 0. 05） with the alcohol - soluble protein content of the wheat material.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第5期28-32,共5页
Journal of the Chinese Cereals and Oils Association
基金
山东省优秀中青年科学家科研奖励基金(20031B137)
