摘要
大麦作为重要的粮食作物和啤酒酿造原料，其中的酚类化合物及其相关酶类（如酚类合成酶——苯丙氨酸解氨酶，酚类氧化酶——过氧化物酶和多酚氧化酶）对大麦的生长发育起重要的调节和保护作用，而在大麦的加工过程中会影响产品质量，如过氧化物酶和多酚氧化酶的氧化产物（苯醌和聚合产物）直接影响食品的质量。本文综述了大麦籽粒中酚类化合物及相关酶的种类和功能，并分析了对食品工业和啤酒酿造的影响。
Phenolic compounds and related enzymes such as phenol biosynthesizing enzymes （phenylalanine ammonia-lyase） and phenol catabolizing enzymes （polyphenol oxidase and peroxidase） are determinants for barley utilization as foodstuff and brewing raw material because they influence barley growth and development, also product properties during and after barley processing, such as benzoquinones and polymeric compounds oxidated by peroxidase and polyphenol oxidase. This article reviews the current advances in phenolic compounds and phenolic enzymes of barley, and discusses those effects on food industry and brewing.
出处
《啤酒科技》
2008年第6期39-43,46,共6页
Beer Science and Technology
基金
致谢：本课题研究得到了青岛啤酒股份有限公司的资助.
