国产垦啤-2号大麦制麦酶系的影响因素

Factors and Mechanism Influencing the Enzyme Activity of Chinese Barley Kenpi No.2

以垦啤 2号大麦(适合东北气候、土质种植)为原料,将酶活分析方法与传统制麦方法相结合,按照最佳制麦工艺所得成品麦芽各项指标均介于一级品与优级品之间,其中,糖化力、糖化时间、α 氨基氮、可溶性氮均优于优级品.通过研究制麦过程中各种添加剂对绿麦芽酶活的影响表明,利用体积分数0.1%甲醛浸麦1h效果较好;同样条件下,较质量分数0.9%NaOH浸麦,制麦酶系都有所提高.

Chinese Barley Kenpi No.2 was studied by enzyme assay as well as traditional malting methods during germination in this experiment. The final malt quality, based on the optimum condition, was controlled between the first level and the excellent level. Some qualities such as the diastatic power,α-amidogen nitrogen, and oluble nitrogen, were even better than those of the excellent level. The studying on the effect of adding several additives during malting on barley enzymes, showed that, soaking the barley with 0.1% Formaldehyde solution increased the whole enzyme system vitality of barley, better than which is the result soaking 0.9% Sodium hydroxide barley with.