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Position: Home > Articles > Dynamic Analysis of Enzymatic Activity in Barley Malt during Drying Process FOOD SCIENCE 2009,30 (11) 166-169

麦芽干燥过程中酶活力变化动态研究

作  者：
贠建民;韩鹏;吴洪斌
单  位：
甘肃农业大学食品科学与工程学院
关键词：
麦芽;干燥;酶活力
摘  要：
本实验研究大麦芽干燥过程中酶的变化情况及其特点。结果表明:淀粉酶在干燥前期酶的作用很活跃,在达到最大值后酶活就迅速下降,蛋白酶在干燥前期都持续增长然后有所降低,但二者降低程度不同。POD性质相对其它氧化还原酶类来说,比较稳定,在凋萎后1/2时间酶活性降低显著,焙焦阶段变化并不大,而PPO对温度较为敏感,在凋萎阶段活性持续降低,加热至焙焦阶段活力破坏严重,干燥结束后酶活为绿麦芽的62%。β-葡聚糖酶耐热性较强,在干燥过程中酶活达到最大值后变化不大。
译  名：
Dynamic Analysis of Enzymatic Activity in Barley Malt during Drying Process
作  者：
YUN Jian-min,HAN Peng,WU Hong-bin (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
关键词：
malt;drying;enzymatic activity
摘  要：
Changes in activities of various enzymes in barley malt during drying process were investigated. The results showed that the activities of α-andβ-amylases increased firstly and then sharply decreased over the whole drying process of 20 h. The activities of carboxypeptidase and aminopeptidase increased gradually to their maximum values during the earlier drying process (at 5 h and 7.5 h, respectively) and then presented little decreases. POD was steadier than the other oxido-reductases and decreased significantly in half of period of languish, but this change was smaller in period of kilning. However, PPO activity was sensitive to heating with steady decrease in period of languish and was destroyed significantly in period of kilning, which in dried malt was 62% of that in green malt. β-Glucanase showed more resistant to heating, and almost no changes in its activity were observed with drying time extending after reaching the plateau at 2.5 h.

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