| 不同大麦籽粒品质及发芽后蛋白质含量和主要水解酶活力变化的研究 |
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| 引用本文： | 白盼,宁正祥,郭培国,李荣华.不同大麦籽粒品质及发芽后蛋白质含量和主要水解酶活力变化的研究[J].中国酿造,2011(12). |
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| 作者姓名： | 白盼 宁正祥 郭培国 李荣华 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,5106403
2. 广州大学生命科学学院,广东广州,510006 |
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| 基金项目： | 国家自然科学基金项目(30871526); 广东省科技计划(2008B050300003) |
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| 摘 要： | 研究了12种国内外大麦籽粒的外观和基本理化品质,检测其发芽前后清蛋白、球蛋白、醇溶蛋白和谷蛋白4种蛋白质亚组分的含量及主要水解酶活力的变化,探讨了部分蛋白亚组分与总蛋白、酶与蛋白及酶与酶之间的相关性.结果表明:1号和3号大麦籽粒品质较好,具有开发啤酒大麦的潜力；发芽后大麦总蛋白含量基本不变,清蛋白大幅增加,球蛋白略降低,贮存蛋白(醇溶蛋白与谷蛋白)总体降低.相关性分析表明:大麦和麦芽中贮存蛋白的含量反映了其总蛋白的含量；α-淀粉酶与清蛋白呈负相关性,蛋白酶与清蛋白呈正相关性,β-淀粉酶与总蛋白、蛋白亚组分及蛋白酶之间存在显著正相关性.
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| 关 键 词： | 大麦 麦芽 蛋白质 酶活力 |
Barley quality and changes of protein contents and the major hydrolytic enzyme activities after germination in different barley |
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| BAI Pan
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NING Zhengxiang
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GUO Peiguo
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LI Ronghua.Barley quality and changes of protein contents and the major hydrolytic enzyme activities after germination in different barley[J].China Brewing,2011(12). |
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| Authors: | BAI Pan NING Zhengxiang GUO Peiguo LI Ronghua |
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| Affiliation: | BAI Pan1,NING Zhengxiang1,GUO Peiguo2,LI Ronghua2(1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China,2.College of Life Science,Guangzhou University,Guangzhou 51006,China) |
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| Abstract: | The appearances and physic-chemistry quality of 12 different kinds of barley grain at home and abroad were studied.The contents of albumin,globulin,gliadin,glutenin and the activities of the major hydrolytic enzyme before and after germination were detected.The relationships between total protein and protein sub-fractions,enzyme and proteins and different enzymes were discussed.The results showed that No.1 and No.3 had good quality and had great potential to develop beer barley.Before and after germination,... |
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| Keywords: | barley malt protein enzyme activity |
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