制麦及糖化过程中过氧化物酶的研究

Study on Peroxidase Changes during Malting and Mashing

采用Sigma方法,测定两种蛋白质含量不同的“甘啤三号”大麦在浸麦、发芽、焙燥以及糖化过程中过氧化物酶的变化,并研究不同焙燥工艺对过氧化物酶活性的影响。同时研究了该酶的基本性质。结果表明:浸麦结束时酶活增加了1倍,发芽结束时增加了4～5倍,延长45～65℃阶段时间可以有效降低酶活,保持20h后,两种成品麦芽过氧化物酶活力分别为682u/g,761u/g。麦芽中过氧化物酶最适作用条件为pH6.0,温度20℃。

Peroxidase changes during barley (two kinds of 'Ganpi No.3' barley of different protein contents) preparation (including barley steeping, germination and boiling) and mashing were studied by Sigma method. Besides, the effects of different boiling techniques on peroxidase activity and the essential properties of peroxidase were also studied. The study results suggested that the peroxidase activity increased one time than before after barley steeping and 4～5 times than before after germination, the prolong of 45～65 ℃ stage could effectively reduce peroxidase activity, and after 20 h maintenance, peroxidase activity of the two kinds of malt were 682 u/g and 761u/g respectively. The optimal action conditions for peroxidase in malt were pH as 6.0 and temperature at 20 ℃. (Tran. by YUE Yang)