江苏啤酒大麦麦芽中β-淀粉酶对过滤性能的影响

Effect of β-amylase from Jiangsu barley malt on the filterability

利用差异蛋白质组学策略对过滤性能差异显著(p<0.05)的江苏啤酒大麦(单二)麦芽与进口啤酒大麦(Metcalfe)麦芽进行研究,发现两种麦芽中参与代谢的β-淀粉酶的差异明显,因此研究β-淀粉酶对麦芽过滤的影响。通过硫酸铵沉淀、阴离子交换层析和凝胶过滤层析等对单二麦芽中β-淀粉酶进行纯化,然后将纯化的β-淀粉酶添加至糖化过程中。实验结果表明,麦芽的过滤性能随着β-淀粉酶添加量的增加有明显的改善,当加酶量为120U/g时,协定糖化麦汁的过滤速度加快了40%,麦汁的浊度和粘度分别降低了72%和14%。本研究将为从基因水平上修复江苏啤酒大麦麦芽过滤性能的缺陷提供一定的依据。

Differential proteome between Jiangsu barley malt（Daner） and imported barley malt（Metcalfe）was compared.Among the differential proteins,the difference of β-amylase was found to be obvious.Therefore, it was proposed to be related with the filterability of malt.β-amylase was purified from Darter barley malt using ammonium sulfate precipitation,anion exchange chromatography and gel filtration chromatography.The purified β-amylase was then added into mashing process. The results showed that the filterability of barley malt was significantly improved with increased β-amylase addition.When 120U/g of B-amylase was added, the filtration rate of wort increased by 40% ,the turbidity and viscosity of the wort were decreased by 72% and 14%, respectively.This study provides a new clue for improving the filterability of Jiangsu barley malt at genomic level.