摘要
研究了3种典型国产啤酒大麦在麦芽制造过程中(包括浸麦、发芽和干燥)酚类物质及其相关酶类(苯丙氨酸解氨酶:phenylalanine ammonia-lyase,PAL、过氧化物酶:peroxidase,POD和多酚氧化酶:polyphenol oxidase,PPO)的变化,分析了制麦过程中酚类物质含量的变化与酶活力和制麦工艺之间的关系,讨论了大麦发芽过程中苯丙氨酸解氨酶在合成酚类物质方面的作用及过氧化物酶对根芽生长和制麦损失的影响。
Phenolic compounds and related enzymes in barley influence its growth and brewing processes. In this study, the changes of phenolic compounds, phenylalanine ammonia-lyase （PAL）, peroxidase （POD） and polyphenol oxidase （PPO） activities during malting （including steeping, germination and kilning） with three domestic barley varieties were investigated, and the relationships between changes of phenolic content and enzyme activities and malting technics were analysed. The functions of PAL on biosynthesis of phenolic compounds and the effects of peroxidase activity on root growth and malting loss were also discussed.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2007年第5期61-65,共5页
Journal of Food Science and Biotechnology
基金
江苏省高技术研究计划项目(BG2006306)
关键词
麦芽制造
酚类物质
苯丙氨酸解氨酶
过氧化物酶
多酚氧化酶
制麦损失
malting
phenolic compounds
phenylalanine ammonia-lyase （PAL）
peroxidase （POD）
polyphenol oxidase（PPO）
malting loss
