摘要
大麦β -葡聚糖酶活性是啤酒大麦的一个重要品质性状 ,它与 β -葡聚糖含量、麦芽浸出率、糖化力等有着密切关系。β -葡聚糖酶活性受品种本身遗传因素的控制 ,但不同地区与年份也存在着一定差异。制麦期间的温、湿度及其它各种理化处理对其有着很大影响。还阐述了大麦 β -葡聚糖酶活性的遗传和育种改良。
β-glucanase is a major trait of malt barley. It is closely related to β-glucan, malt extract and diastatic power. β-glucanase in barley is controlled by genetic factors, but shows some difference in productive areas and years. Especially, it is greatly affected by temperature, humidity and other treatments during malting. This paper also reviesed the β-glucanase improvement by breeeding.
出处
《大麦科学》
2003年第4期33-37,共5页
Barley Science
