啤酒大麦发芽过程中极限糊精酶变化规律的研究

The Limit Dextrinase Changes in the Developmental Process of Malting Barley

以 5个不同品种的大麦为材料 ,运用底物分析法检测极限糊精酶的活性和耐热性 ,对发芽过程中几种形式的极限糊精酶的动态变化、温度对该酶的影响及不同大麦品种极限糊精酶的差异进行了研究 。

In this paper, based on five different species of barley, the foot layer analytic method is used to examine the activity and heat resistance of the limit dextrinase. Study was conducted on the dynamic changes of several types of the dextrinase in the barley's germinating process; the temperature effect on the dextrinase; and the divergence of different barley species. The probability of the dextrinase that as reference index is used for screening and evaluating beer barley was discussed. The importance of dextrinase in brewing and its significant function was also discussed.