不同大麦籽粒品质及发芽后蛋白质含量和主要水解酶活力变化的研究

Barley quality and changes of protein contents and the major hydrolytic enzyme activities after germination in different barley

研究了12种国内外大麦籽粒的外观和基本理化品质,检测其发芽前后清蛋白、球蛋白、醇溶蛋白和谷蛋白4种蛋白质亚组分的含量及主要水解酶活力的变化,探讨了部分蛋白亚组分与总蛋白、酶与蛋白及酶与酶之间的相关性。结果表明:1号和3号大麦籽粒品质较好,具有开发啤酒大麦的潜力;发芽后大麦总蛋白含量基本不变,清蛋白大幅增加,球蛋白略降低,贮存蛋白(醇溶蛋白与谷蛋白)总体降低。相关性分析表明:大麦和麦芽中贮存蛋白的含量反映了其总蛋白的含量;α-淀粉酶与清蛋白呈负相关性,蛋白酶与清蛋白呈正相关性,β-淀粉酶与总蛋白、蛋白亚组分及蛋白酶之间存在显著正相关性。

The appearances and physic-chemistry quality of 12 different kinds of barley grain at home and abroad were studied. The contents of albumin, globulin, gliadin, glutenin and the activities of the major hydrolytic enzyme before and after germination were detected. The relationships be- tween total protein and protein sub-fractions, enzyme and proteins and different enzymes were discussed. The results showed that No.1 and No.3 had good quality and had great potential to develop beer barley. Before and after germination, the contents of total protein were almost unchanged, and the albumin content was dramatically increased, and the globulin content had little decrement and the contents of gliadin and glutenin were decreased. The correlation analysis indicated that the contents of proteins in barley and malt can reflect total protein contents, α-amylase had a negative correlation with albumin content. Proteinase had a positive correlation with albumin content. β-amylase had significant correlation with total protein, protein sub-fractions and proteinase.