不同复合酶制剂对麦芽中PYF因子酵母超前絮凝活力的影响

Influence of Different Enzyme Preparation on Premature Yeast Flocculation activity of PYF Factor from Malt

选取2种不同复合酶制剂,采用乙醇沉淀法提取出麦芽中PYF因子,通过模拟糖化条件及添加不同酶量来考察外加酶是否对PYF因子具有水解能力。结果发现,与对照组PYF活力值(F=78.79)相比,不同添加量的2种复合酶与PYF因子作用后PYF活力值没有发生显著变化(P>0.05),即PYF因子是一种结构特殊、复合酶不能水解的多糖大分子。

Through simulating saccharification condition and adding different enzyme amount,the hydrolysis abilities of 2 different kinds of enzyme preparation on PYF factor,which was extracted from malt by ethanol precipitation, were measured and compared.The results showed that compared with the PYF activity value（F=78.79） of control group,PYF activity value didn＇t change significantly（P〉0.05）after 2 kinds of enzyme with different adding amounts acted with PYF factor,namely that PYF factor was a kind of polysaccharide with a higher molecular weight and special structure and couldn＇t be hydrolyzed by enzyme.