摘要
四氢嘧啶作为一种酶保护剂,首次被应用于澳麦Gairdner和甘啤3号制麦过程中。通过在2种大麦制麦工艺中添加四氢嘧啶,与未添加四氢嘧啶的工艺进行比较,研究结果表明两种大麦发芽后绿麦芽中淀粉酶、β-葡聚糖酶、纤维素酶经过高温干燥过程酶活性均有不同程度的损失,而四氢嘧啶对这3种酶的热稳定性起到保护作用,同时对制麦过程其他物质变化未产生不良影响。对2种工艺制备的麦芽进行理化指标分析,结果对比表明:采用添加四氢嘧啶工艺制备的麦芽具有更好的酿造性能。
In this study,as an enzyme protecting agent,Ectoine was first used in the process of malting barley with Gairdner and ganpi No.3.The process with Ectoine was comparied to that without Ectoine in two kinds of barley.The results indicated the activities of amylase,β-glucanase and cellulose had different degree loss after high-temperature drying process.Furthermore,Ectoine protected the thermostability of three kinds of enzyme.At the same time,it has no negative effect on other substances during the process of malting barely.Through the comparison of physical and chemical indicators of malts,we found that the brewing performance of malts with Ectoine was much better than that of malts without Ectoine.
出处
《食品科技》
CAS
北大核心
2011年第8期127-131,共5页
Food Science and Technology
基金
国家自然科学基金(20776021)
