小麦与小麦芽的添加量对12°P麦汁非淀粉多糖和蛋白组分的影响

The Effect of the Amount of Wheat and Wheat Malt on Non-starch Polysaccharides and Protein Components in Wort

在原料中分别添加5%、10%、15%、20%、25%、30%和35%的小麦和小麦芽,糖化制备12°P麦汁,比较研究小麦和小麦芽使用量对麦汁非淀粉多糖和蛋白组分的影响。结果表明,随着小麦或小麦芽添加量的增加,麦汁的β-葡聚糖含量下降,总糖、阿拉伯木聚糖、总氮含量和黏度增加,小麦的添加量与阿拉伯木聚糖含量呈显著正相关(R=0.806),小麦芽的添加量与阿拉伯木聚糖含量呈极显著正相关(R=0.918)。添加小麦的麦汁α-AN含量、色度和浊度有所下降,小麦添加量与α-AN呈极显著负相关(R=-0.975);添加小麦芽的麦汁色度和浊度增加,α-AN含量变化趋势不明显,与小麦芽添加量没有显著相关性。随着添加量的增加,添加小麦的麦汁高分子氮含量增加,中分子氮含量变化不大,低分子氮含量降低;添加小麦芽的麦汁高分子氮、中分子氮和低分子氮含量均增加。小麦添加量与高分子氮的含量呈极显著正相关(R=0.932),小麦芽添加量与总氮(R=0.940)、高分子氮(R=0.994)和中分子氮(R=0.909)均呈极显著正相关。

As part of the grist in mashing, 5%, 10%, 15%, 20%, 30% and 35% of wheat and wheat malt was used in the 12°P wort preparation, respectively, After analysis of these worts, the effect on non-starch polysaccharides and protein components from the amount of wheat and wheat malt was comparative studied. The results showed that when the proportion of wheat and wheat malt increased from 5% to 35%, the β-gluean contents were both decreased, and the total sugar contents, arabinoxylan contents, total nitrogen contents and viscosity were both increased. The proportion of wheat used as adjunct had significant correlation with the arabinoxylan in worts （R=0.806, P〈0.05）, while the proportion of wheat malt had extremely significant correlation with arabinoxylan content （R=0.918, P〈0.01 ）. With the increasing amount of wheat in the wort, α-aminonitrogen contents, color and turbidity declined. The proportion of wheat had extremely significant correlation with α-aminonitrogen （R=-0.975, P〈0.O1 ）. But in the wort of adding wheat malt, with the increasing amount of wheat malt, color and turbidity increased, and α-aminonitrogen contents didn＇t change clearly. The proportion of wheat malt had no significant correlation with α-aminonitrogen content. With the increase of the quantity of the wheat, the high-molecular-weight nitrogen （A） contents increased, the intermediate-molecular-weight nitrogen （B） contents had little change, and the low-molecular-weight nitrogen （C） contents declined. However with the increase of the quantity of the wheat malt, the contents of high-molecular-weight nitrogen, the intermediate-molecular-weight nitro- gen and the low-molecular-weight nitrogen all increased. The proportion of wheat had extremely significant correlation with high-molecular-weight nitrogen（R=0.932, P〈0.01）, while the proportion of wheat malt had extremely significant correlation with total nitrogen （R =0.900, P〈0.01 ）, high-molecular-weight nitrogen （R =0.994, P〈0.01 ） and the intermediatemolecular-weight nitrogen （R=0.909, P〈0.01）.