人工老化处理对啤酒大麦籽粒淀粉酶和麦芽品质的影响

Effects of Artificial Aging on Amylase and Malt Quality of Beer Barley Grains

为探究老化对啤酒大麦籽粒淀粉酶和麦芽品质的影响,采用高温高湿的人工老化方法处理大麦籽粒,以未经老化处理的大麦籽粒为对照,研究经老化处理后啤酒大麦籽粒萌发早期阶段中淀粉酶活性及主要麦芽品质性状的变化。结果表明,老化使α-淀粉酶、β-淀粉酶和极限糊精酶活性均呈降低的趋势,其中老化15 d后的淀粉酶活性与对照相比差异显著。随着老化时间的延长,各品种麦芽的无水浸出物、α-氨基氮、库尔巴哈值和糖化力均呈降低的趋势,粘度均呈增加的趋势。α-淀粉酶活性、β-淀粉酶活性、极限糊精酶活性均与α-氨基氮、无水浸出物、库尔巴哈值和糖化力呈显著正相关,但与粘度呈显著负相关。综上,人工老化会引起啤酒大麦籽粒萌发早期淀粉酶活性降低,麦芽品质变劣。本研究结果为啤酒生产过程中优质原料的选择提供了理论参考。

In order to explore the effects of aging on amylase and malt quality of beer barley. The objective of the study was to explore changes of amylase activity and main malt quality properties with high temperature and high humidity artificial aging treatment in the early stage of germination. Unaged barley seeds as control. The results showed that aging decreased the activities of a -amylase, β -amylase and limit dextrinase, there were significant differences in amylase activities of all barley between the aging 15 d and control. Besides,a-amino nitrogen, anhydrous extract, folbaeh and saccharogenic power decreasing and viscosity increasing gradually with increasing aging time. In addition, the activity of a- amylase, β -amylase and limit dextrinase and the a -amino nitrogen, anhydrous extract, folbaeh and saccharogenic power were significantly positively correlated. But there were significantly negatively correlated between a-amylase, β-amylase and limit dextrinase activity and the viscosity. In conclusion, artificial aging reduced the amylase activities of barley in the early stage germination and induced the deterioration of malt quality. The results of this study can provide a theoretical reference for the selection of high quality raw materials in beer production.