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

Study of Relationship betweenβ-Glucanase Activity and Malt Quality under Different Dryness Processing

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αβ-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。

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 thatβ-Glucanase activity in dried malt has significant positive relationship (p<0.01) withα-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 ofβ-ghican.Withβ-glucanase activity increasing,the wort visco...