不同干燥工艺条件下β-葡聚糖酶活性与麦芽品质关系的研究.pdfVIP

42 2009, Vol. 30, No. 01 食品科学 ※基础研究 β 韩 鹏，贠建民* (甘肃农业大学食品科学与工程学院，甘肃兰州 730070) ：以甘啤4 号大麦为实验材料，对麦芽干燥工艺过程的凋萎初始温度和焙焦温度，进行二因素三水平全面 试验，通过分析测定麦芽关键品质指标，对啤酒大麦芽β- 葡聚糖酶活与麦芽品质的关系进行了研究。结果表明： 影响β- 葡聚糖酶活力的工艺参数主次顺序为：焙焦温度＞凋萎初始温度；凋萎初始温度48 ℃、焙焦温度78 ℃时 大麦芽β- 葡聚糖酶活力最高。麦芽中β- 葡聚糖酶活与麦芽α- 淀粉酶活力、蛋白酶活力、浸出物含量、α-AN 和 库尔巴哈值指标间存在极显著正相关关系，与麦汁黏度、糖化时间以及β- 葡聚糖浓度间存在极显著负相关关系。 ：β- 葡聚糖酶；干燥工艺；凋萎初始温度；焙焦温度；麦芽品质 Study of Relationship between β-Glucanase Activity and Malt Quality under Different Dryness Processing HAN Peng ，YUN Jian-min* (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract ： In this study, barley malts were processed by complete experiment, considering the eddects of initial languish temperature and kilning temperature on malt quality. It was found that β-Glucanase activity in dried malt has significant positive relationship (p ＜0.01) with α-amylase activity, proteinase activity, extract yield, α-N or Kolbach Index, but it has significant negative (p ＜0.01) relationship with saccharification time, wort viscosity or content of β-glucan. With β-glucanase activity increasing, the wort viscosity reduces but the content of β-glucan inreases and qualities of malts are improved. Both of the initial languish temperature and kilning temperature have effects on β-glucanase activity, but kilning temperature is more significant than initial languish temperature. The highest β-glucanase activity in dried malt is obtained when initial languish temperature is controlled at 48℃, and kilning temperature is controlled at 78℃. Key words ：β-glucanase ；dryness processing ；initial languish temperature ；kilning temperature ；malt quality 中图分类号：Q946.5 文献