摘要
分析研究了不同浸泡条件对青稞吸水率的影响;测定了不同发芽条件下青稞萌发过程中α-淀粉酶及β-淀粉酶活力的变化。确定了青稞萌发过程α-淀粉酶和β-淀粉酶的最大酶活力形成条件为萌发温度16℃,吸水度46%,萌发时间5d。
The effects of different steeping conditions on Tibetan barley water absorption were studied. The changes of α- amylase and β-amylase activity under different germination conditions were measured. And the best germination conditions which could achieve the strongest activity of the two kinds of amylase were determined as follows： germination temperature at 16 ℃, 46 % water absorption, and 5 d germination time.
出处
《酿酒科技》
北大核心
2005年第12期60-62,共3页
Liquor-Making Science & Technology
基金
辽宁省高校发酵工程重点实验室开放课题资助
关键词
青稞
萌发
淀粉酶
Tibetan barley
germination
amylase
