(生物工艺学双语课件）Chapter 10Fermented Food.ppt

Chapter 10 Fermented Food Composition of barley grains before and after malting Compound % in barley % in malt Starch 64 59 Sugar 2.5 9 β-glucans 9 7 Cellulose 5 5 Amino acids and peptides 0.5 1.5 Temperature and pH optima of the main malt enzymes Enzyme pH Temperature α-amylase 5.7 70 β-amylase 5.5 60 β-glucanase 5.1 57 proteinase 4-5 40-50 Components of starch hydrolysis in wort Produc