不同品种大麦种子萌发过程醇溶蛋白变化

The diversity of hordein in different varietal malting barley

以4个品种大麦甘啤2号、甘啤3号、Gairdner和Schooner为材料研究大麦种子萌发过程中蛋白酶活力和醇溶蛋白的变化。国产品种大麦醇溶蛋白含量高于进口品种,但蛋白酶活力发芽24h以后高于进口品种大麦。在蛋白酶的作用下,国产品种大麦醇溶蛋白降解量大于进口品种大麦,发芽结束时,国产品种大麦醇溶蛋白含量低于进口品种或与之相近。表明与两个进口品种大麦相比,两个国产品种大麦蛋白酶活力升高快,最大酶活力高,醇溶蛋白降解进程快,有制造优质麦芽的潜力。

Four species barleys, Hordeum sp. Ganpi No. 2, Hordeum sp. Ganpi No. 3, Hordeum sp. Gairdner and Hordeum sp. Schooner were used to study the peptidase activity and the content change of hordein in malting barley. The results showed that the content of hordein in internal barley was higher than that of foreign barley, but the proteolytic activity of internal malting barley was higher than that of foreign malting barley after germinating for 24 hours. Under the the influence of the protease, the hydrolysis of internal malting barley hordein was higher than that of foreign malting barley. When the germinating process was finished, the content of hordein of internal malting barley was lower than or similarly with that of foreign malting barley. The results showed that compared with foreign malting barley, the increasing of proteolytic activity, it＇s highest activity and it＇s hydrolysis rate of hordein were highier in both of internal malting barley. So the internal barley has potential to make high-quailty malt.