国产垦啤-2 号大麦制麦酶系的影响因素.pdfVIP

第 23 卷第 3 期 无 锡 轻 工 大 学 学 报 Vol. 23 　No. 3 　 　 　 　　　　 　 2004 年 5 月 Journal of Wuxi University of Light Industry 　 　 　　　　 May 　2004 ( ) 文章编号 :1009038X 2004 　 国产垦啤2 号大麦制麦酶系的影响因素 赵长新 , 　窦少华 , 　孙付保 (大连轻工业学院 生物与食品工程学院 ,辽宁 大连 116034) ( ) 摘 　要 : 以垦啤2 号大麦 适合东北气候、土质种植 为原料 ,将酶活分析方法与传统制麦方法相结 合 ,按照最佳制麦工艺所得成品麦芽各项指标均介于一级品与优级品之间 ,其中 ,糖化力、糖化时 α 间、氨基氮、可溶性氮均优于优级品. 通过研究制麦过程中各种添加剂对绿麦芽酶活的影响表 明 ,利用体积分数 0. 1 % 甲醛浸麦 1 h 效果较好 ; 同样条件下 ,较质量分数 0. 9 %NaOH 浸麦 ,制麦 酶系都有所提高. 关键词 : 制麦酶系 ; 酶活分析 ; 影响因素 中图分类号:S 512. 3 文献标识码 : A Factors and Mechanism Influencing the Enzyme Activity of Chinese Barley Ken pi No. 2 ZHAO Changxin , 　DOU Shaohua , 　SUN Fubao (College of Biology and Food Engineering , Dalian Institute of Light Industry , Dalian 116034 , China) Abstract : Chinese Barley Kenpi No. 2 was studied by enzyme assay as well as traditional malting methods during germination in this experiment . The final malt quality , based on the optimum condition , was controlled between the first level and the excellent level. Some qualities such as the α diastatic power , amidogen nitrogen , and oluble nitrogen , were even better than those of the excellent level. The studying on the effect of adding several additives during malting on barley enzymes , showed that , soaking the barley with 0. 1 % Formaldehyde solution increased the whole enzyme system vitality of barley , better than which is the result soaking 0. 9 % Sodium hydroxide barley with. Key words : mal