摘要
研究了不同浓度的ZnSO4以及一定浓度的ZnSO4配合不同浓度的赤霉素GA3对麦芽富锌量的影响。结果表明,在浸麦度达到4 1 8%时用15 0mg/L的ZnSO4处理效果最好,麦芽有机锌含量是对照的2 0 3倍;当ZnSO4浓度为10 0mg/L ,赤霉素浓度为0 10mg/L时,对富锌作用促进最大,是对照的2 35倍。文中还对麦芽的富锌速度和有机锌在麦芽中的分布进行了研究。结果表明,发芽36h麦芽转化的有机锌量最多,达到36 0 0μg/ (g·d) ;蛋白质和多糖中有机锌的比例分别占总锌的6 6 %和2 3%。
The impact of different ZnSO_4 concentration and certain ZnSO_4 with different gibberellin GA_3 concentration on barley Zn-enrichment were determined The results showed that the best conditions were 150 mg/L concentration of ZnSO_4, 0 10 mg/L concentration of gibberellin GA3, and 41 8% malt soaking degree The content of organic zinc in barley was 20 3 and 2 35 times of the controls, respectively The velocity of Zn-enrichment and the distribution of organic zinc in barley were discussed The results showed that the highest velocity was 36 00 μg/(g·d) after 36 hours of germination The percentage of zinc in protein and polysaccharides was 66% and 23% of overall organic zinc, respectively Changes of zinc concentration were also discussed in this paper This research provided a theoretical basis for the production of enriched-Zn malt
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期69-73,共5页
Food and Fermentation Industries
基金
江苏省科委十五攻关项目"国产啤麦系列特色啤酒麦芽工艺研究"
