摘要
为提高啤酒麦芽淀粉酶活性,利用脉冲电场(PEF)和Ca2+处理啤酒大麦,探究脉冲电场联合Ca2+对啤酒麦芽β-淀粉酶活性和糖化力的影响。结果表明:Ca2+施用方法对结果有显著影响, PEF结合Ca2+培养液处理使β-淀粉酶活性和糖化力分别提高26.49%和20.73%。采用正交试验法,对PEF结合Ca2+浸种方法进行优化,得到的最佳工艺条件为采用80 mg·L-1的Ca2+浓度,电场参数组合为脉冲电压10 kV、脉冲频率600 Hz、脉冲宽度8μs,物料停留时间14 min,在此条件下麦芽中β-淀粉酶活性和糖化力分别提高34.82%和28.44%。这一研究显示PEF可用于改善啤酒麦芽品质。
Malt barley was treated with pulsed electric field(PEF) and calcium ion to elevate amylase activity. The application methods of Ca2+ affected the results, and PEF combined with Ca2+culture medium elevated the activity of the β-amylase activity and the diastatic power by 26.49% and 20.73%, respectively. By orthogonal experimental design, the PEF combined with Ca2+ soaking method was optimized with the parameter settings as 80 mg·L-1 of Ca2+, 10 kV of pulse voltage, 600 Hz of pulse frequency, 8 μs of pulse width, 14 min of material residence time, where β-amylase activity in malt and diastatic power increased by 34.82% and 34.82%, respectively. The results demonstrated that PEF could be a good means for barley malting improvement.
作者
李超群
吴满刚
饶胜其
李倩
吴春森
张良
张琛
钱建亚
LI Chaoqun;WU Mangang;RAO Shengqi;LI Qian;WU Chunsen;ZHANG Liang;ZHANG Chen;QIAN Jianya(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
出处
《扬州大学学报（农业与生命科学版）》
CAS
北大核心
2019年第5期75-80,共6页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
国家自然科学基金面上项目(31571765)
