山西冬性大麦品种培曲性能研究

为了研究山西产地来源的冬性大麦品种作为清香型白酒制曲原料的可行性，本研究以山西冬性大麦品种为研究对象，通过对比分析山西冬性大麦品种与清香型白酒制曲大麦品种的理化指标、培曲过程中理化指标的变化规律以及出房大曲、投产大曲的质量，研究其制曲性能。结果表明：该山西冬性大麦品种淀粉含量为58.12%，蛋白质含量为15%,3 d发芽率为96%,5 d发芽率为99%，水敏感性为3.00%，属于淀粉含量较低、蛋白质含量较高、水敏感性较低的大麦品种；二者在培曲过程理化指标变化趋势无显著性差异，在培曲过程中，山西冬性大麦品种曲温稍高于清香型白酒现用品种大麦，酸度、糖化力与液化力稍低于清香型白酒现用品种大麦，可能与其理化特性有关；山西冬性大麦品种出房大曲上霉均匀，有典型的曲香味，优质曲率为83%，水分为21.2%±0.8%，酸度为0.9 mmol/10 g±0.1 mmol/10 g，糖化力为1356.97 mg葡萄糖/g·h±125.2 mg葡萄糖/g·h，液化力为2.67 g淀粉/g·h±1.01 g淀粉/g·h，达到清香型白酒出房大曲的质量要求；山西冬性大麦品种投产大曲水分为12.2%±0.6%，酸度...     

射线辐照对粮食微观结构及其萌发特性的影响

分别采用0～10 kGy的电子束和γ射线辐照小麦、稻谷、玉米和大豆,对其微观结构进行观察。结果发现,不同种类不同剂量射线辐照粮食后,其微观结构均受到不同程度的影响。电子束辐照后,小麦胚乳淀粉和蛋白质基质结合松散,稻谷胚乳中出现裂纹,玉米和大豆种胚细胞组织遭到破坏,细胞内含物外渗;γ射线辐照粮食后,粮粒微观结构变化趋势和电子束辐照相似。随着两种射线辐照剂量的升高,射线对粮粒内部微观结构的损伤、破坏程度增大。粮食发芽率的试验结果发现,辐照处理后粮食发芽率均降低,不同粮种随射线种类和辐照剂量不同,其发芽率降低程度有所不同。辐照剂量越大,发芽率越低,当两种射线辐照剂量达到10 kGy时,4种粮食发芽率均为0。比较发现,同剂量的γ射线辐照对粮食微观结构和发芽率的影响大于电子束辐照。     

对新建中小型啤酒厂生产问题的三点建议

一狠抓原料的供应,巩固提高原料基地当前对产品质量影响比较大的是大麦原料的质量问题,如颜色深浅不一、糖化快慢不一等。又如大麦发芽率低、颗粒小,加工质量差。目前主要是缺乏啤酒专用大麦,国内各地生产的都是饲料大麦,粮食部门就连饲料大麦也无法保证供应。不少农业科研机构近几年来已开始培育优良大麦品种,同时也应引进一些优良品种,发展大麦生产基地,为啤酒生产配套。在进一步扩大的基础上,建立我国的啤酒专用大麦基地,是有可能的。在建基地的同时,也可就地生产商品麦芽,优质优价,供应各厂使用,这是今后的方向。     

大麦预发芽的研究进展

大麦在储存过程中,存在着发芽率降低的问题。影响大麦发芽率下降的原因很多,预发芽是其中很重要的因素。大麦在收获过程中处于非休眠期,如果遇到连续降雨或田地处于较长时间的潮湿条件下,麦粒充分吸水,就表现出一定的预发芽倾向。预发芽可被定义为发芽的开始。根据预发芽的程度,可以分成轻微预发芽和严重预发芽。大麦发生预发芽之后,在储存过程中发芽力降低的可能性很大,降低程度取决于大麦的预发芽程度和储存条件。目前．国内外检测预发芽的方法主要有荧光法、去皮法、降落值法和搅拌值法。其中搅拌值法是检验大麦是否正常的一种简单、快速和客观的方法,仅需3分钟,可用于大麦的现场收购判定。大麦预发芽损伤的判定,对麦芽质量和啤酒品质的保障都具有重要意义。     

啤酒大麦发芽率快速测定方法的研究

啤酒大麦发芽率的传统检测一般需要5天时间，耗时较长。国内外农作物育种行业采取染色法快速预测种子的发芽能力。我们通过染色法与国标法进行对比，同时测定啤酒大麦发芽率，发现对于发芽率较高的大麦，其染色法和国标法的对应性较好；而对于发芽率较低的大麦，染色法的检测结果会整体偏高。因为大麦休眠期和受热损伤而不发芽的大麦也会被染色使其检测结果出现假阳性。因此对无休眠期、无热损伤的大麦可用染色法进行初步的快速预测，以达到初步快速判断大麦发芽能力。RVA法是一种新型仪器的快速分析法，在国内外主要用于谷物淀粉品质特性的快速检测。我们通过快速粘度分析仪（RVA）采集大麦在一定条件下的糊化曲线，对样品粘度图的各种糊化参数与大麦发芽率进行多元回归分析，并建立回归模型，其模型预测相关系数R^2为0．85。研究表明快速粘度法可用于大麦发芽率的快速预测。     

国麦甘啤3#酿酒性能探讨

国麦甘啤3#大麦质量优于同产地的其他大麦,其质量特点为蛋白质含量低、千粒重较高、色泽好、皮薄、发芽率高、糖化力高、α-氨基氮含量和浸出率较高。     

辐照稻谷种子的种胚微观结构特性及其萌发特性研究

稻谷种子采用0～10 kGv的γ射线进行辐照处理后,立即对其胚结构进行显微观察,结果发现,不同剂量辐照稻谷种子的胚芽和胚根的微观结构都不同程度地受到γ射线的影响,胚根与胚芽的外形和轮廓随着辐照剂量的增加逐渐模糊.这是由于γ射线对胚根和胚芽的组织细胞的破坏作用导致的,并且γ射线对胚根的影响要明显大于对胚芽的影响.对辐照稻谷种子立即做的萌发实验也进一步证实了微观结构观察的结果,实验表明,受γ射线辐照后,稻谷种子在萌发过程中发出的芽变短,而根几乎消失,根据对种子发芽率的定义,此时稻谷种子的发芽率几乎为0.进一步对辐照稻谷种子经过长期贮藏后再进行萌发实验表明,不同剂量辐照稻谷种子经过2年左右的贮藏,其发芽率有不同程度的提高,有些甚至提高到一个相当高的水平,且发芽率恢复的最高程度随辐照剂量的变化有所不同.此外,辐照稻谷种子在贮藏过程中的发芽速率也不同.这是由于辐照种子在贮藏过程中的自我修复作用与呼吸作用的共同作用的结果.     

甘啤3号啤酒大麦质量及应用现状分析

甘肃3号啤酒大麦质量优于同产地的其他大麦，其质量特点为蛋白质含量低、千粒重较高、色泽好、皮薄、发芽率高，达到国家优级啤酒大麦标准；其糖化力很高，较好的α-氨基氮含量，浸出率较高，为最佳的淡爽型啤酒生产原料。影响甘啤3号啤酒大麦应用的主要因素有大麦品质、产量和价格等。     

从大麦到啤酒的β-葡聚糖及分析方法

β-葡聚糖是构成大麦胚乳细胞壁的重要成分，它大约占胚乳细胞壁组成的70％。大麦中β-葡聚糖的含量一般在2％～8％之间，大麦品种不同是导致β-葡聚糖含量不同的主要因素，另外种植地域和种植年度也会对大麦β-葡聚糖含量产生影响。我国的大麦品种相对其它国家的大麦品种β-葡聚糖含量偏高，有关研究通过对我国100多个大麦品种的β-葡聚糖含量进行统计，发现我国大麦β-葡聚糖的平均含量为4．58％，而欧洲一些国家的大麦品种，以及澳大利亚和加拿大的大麦品种β-葡聚糖平均含量在3．7％～4．5％之间。我国大麦品种的β-葡聚糖又以新疆，西藏为高，其中新疆大麦β-葡聚糖的平均含量为5．09％（27个大麦基因型的平均值），西藏大麦β-葡聚糖的平均含量为5．25％（75个大麦基因型的平均值）。     

高能电子束辐照对奇亚籽发芽率及奇亚籽毛油品质的影响

奇亚籽繁殖力超强,引入我国易形成优势种群,破坏生态系统,因此考虑对奇亚籽进行灭活后引入。探究利用辐照技术使奇亚籽丧失活力,并研究辐照对奇亚籽毛油品质的影响。结果表明:辐照处理可延缓奇亚籽开始萌发的时间,并使其发芽率降低,随着辐照剂量的增大,10 k Gy处理时奇亚籽发芽率为0;10 k Gy辐照处理与不经辐照处理的奇亚籽毛油相比,酸值显著升高(P0.05)(但仍符合亚麻籽油的一级标准),过氧化值、脂肪酸组成差异不显著(P0.05);辐照处理后奇亚籽毛油的品质高,符合亚麻籽油的一级标准。     

IMMUNOCHEMICAL. STUDY ON BARLEY α-AMYLASES*

Polymorphism of barley α-amylase was studied using immuno-electrophoresis and immuno-absorption in a gel medium with an anti-barley malt α-amylase immune serum: α-amylase from germinated seeds is antigenically heterogeneous. The two antigens which were demonstrated evolved differently upon germination. The bulk of the enzyme activity extracted from the seeds at different stages of germination differed antigenically from α-amylases found in developing barley seeds.     

Action of Cyclodextrins on Germinating Seeds and on Micropropagated Plants

Effects of cyclodextrins on germinating barley seeds and on the growth of micropropagated strawberry plants were investigated. Treatment of barley seeds with α- or β-cyclodextrins resulted in a similar delay of germination as reported earlier [1]. The delay of germination occurred with agarose-immobilized as well as with free cyclodextrins. Since penetration of immobilized cyclodextrins into the seeds is limited, it was concluded that the delay resulted from complexation of growth factors. Soluble cyclodextrins caused a growth retardation with micropropagated strawberry plants and certain morphological changes resembling the ones observed when the action of auxins is enhanced in the respect to cytokinins.     

青稞籽粒富硒发芽条件优化及其抗氧化能力分析

采用响应面法研究发芽时间、培养液pH和亚硒酸钠浓度对青稞籽粒中有机硒含量的影响,得到最佳富硒发芽工艺条件。在此条件下,进一步对青稞籽粒发芽过程中抗氧化物质含量及抗氧化能力进行分析。结果表明:青稞籽粒最佳富硒发芽工艺为发芽时间48.00 h、pH6.00、亚硒酸钠浓度10.00 mg/L,在此条件下,青稞籽粒有机硒含量为1.572 mg/kg DW,为原料的17.46倍。富硒发芽可显著提高青稞籽粒中总酚、总黄酮醇、有机硒含量以及ABTS+自由基清除能力(p<0.05),尽管降低了β-葡聚糖含量及铁离子还原能力(FRAP),但与未富硒组相比,富硒可有效延缓β-葡聚糖降解。相关性分析表明,总酚含量与有机硒含量、ABTS+自由基清除能力,β-葡聚糖含量与铁离子还原能力(FRAP)以及有机硒含量与ABTS+自由基清除能力均呈极显著正相关(p<0.01),其他指标间呈负相关或不相关。本研究表明,富硒处理可增加发芽青稞籽粒抗氧化物质含量,有效延缓β-葡聚糖降解,增强其抗氧化能力。     

Application of Ultrasonic Waves as a Priming Technique for Accelerating and Enhancing the Germination of Barley Seed: Optimization of Method by the Taguchi Approach

In this study the effects of different intensities and exposure time of ultrasound on barley seed have been investigated to determine the optimal conditions for accelerating germination. For optimization, the Taguchi approach was used. The germination rates and/or yield of the treated sample seed were compared with those of the untreated seed germinated under normal conditions. The seeds were treated with ultrasonic energy (input power 20–90% of 460W) and were exposed to three time periods ranging from 5 to 15 min. It was found that germination of the treated barley seed was increased about 1.042‐1.065 times compared with that of the untreated seed. The ultrasonic treatment proved to be efficient in reducing the germination period by 30–45%. It was concluded that priming of seeds with ultrasound was effective in improving water uptake and germination. The data presented in this paper suggest that the increase in final germination percentage, together with the reduced germination period in treated seeds, may be due to the action of ultrasound and that it led to an improved hydration process with concurrent shell fragmentation.     

低剂量X射线系统动力学机理分析及对大麦发芽的影响

建立了X射线强度与大麦种子发芽关系的系统动力学模型,阐释并确证了X射线对发芽大麦的影响和变化机理。研究发现,X射线对大麦种子发芽阶段的芽长、根长、生物量产生抑制作用,接受剂量为1059.65μSv/s,试验组Ⅰ在3 d后淀粉、蛋白质和脂肪含量分别比对照组延迟增加了19.8%,31.6%,33.3%,可溶性膳食纤维降低了41.8%,且变化程度与X射线强度呈正相关,但X射线对发芽率没有显著影响。     

Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

The effect of traditional cooking, roasting and germination on the antioxidant capacity of a Mexican barley cultivar is presented. Barley dried grains were processed and phenolic extracts obtained by successive extractions with hexane, aqueous acetone (70%), aqueous methanol (50%) and water. Total phenolic content was evaluated by the Folin–Ciocalteu method and the radical scavenging capacity by the DPPH method. The inhibition of LDL oxidation was also determined. Results showed that cooking and roasting barley extracts increase, the total phenolic content in comparison with control (unprocessed) barley extracts, but the germination reduces it. Germinated seeds subjected to roasting, cooking and unprocessed barley grains showed a higher antioxidant activity (IC₅₀). Traditionally cooked barley grains showed the highest inhibition of LDL oxidation. These results indicate that processing affects significantly the antioxidant capacity of barley phenolic extracts.     

Seed Vigour In Relation To Heat Sensitivity And Heat Resistance In Barley Evaluated By Multivariate Data Analysis

The vigour loss model based on normal distribution after artificially ageing by heat treatment of barley seeds developed by Ellis and Roberts and further developed at Carlsberg by Aastrup et al. introducing vigour potential (VP), does not adequately describe seed vigour for all barley samples. In a preliminary investigation we have identified heat‐resistant barley samples. In this investigation we found untreated barley samples from the field where heat treatment as high as 68°C for 4 h at 12% water content only decreases germination from 99.0% to 93.8% compared with 94.8% to 0.0% for some of the heat‐sensitive barleys following the above mentioned model. The correlation between germination velocity measured by the germination index (GI) of untreated samples and VP is not consistent when comparing different barley material. It is concluded that the classic vigour loss model for heat treatment may be used as a worst case prediction for germination, but it does not address the variation found in practice, including the possible advantage of exploiting the naturally occurring heat resistance.     

The Influence of Barley Storage on Respiration and Glucose‐6‐Phosphate Dehydrogenase During Malting

Malt is produced by the controlled, but limited germination of barley. To produce good quality malt, the barley employed must be able to germinate rapidly and synchronously. Dormancy is a seed characteristic that can interfere with the rapid and uniform germination of barley, thereby reducing the resultant malt quality. Various studies have shown that post harvest storage can be used to remove dormancy and enhance barley germination characteristics and malt quality. Because of its complexity, the fundamental basis of dormancy induction, maintenance and termination remain unknown. Glucose‐6‐phosphate dehydrogenase (G6PDH) is the rate limiting enzyme of the pentose phosphate pathway and has been associated with dormancy decay and increased seed vigor of a variety of different seeds. The aim of this study was to determine if changes in barley germination vigour were associated with respiration and/or G6PDH changes during malting. Commercially grown barley (cv. Gairdner) was obtained from various states of Australia and stored at room temperature for up to 7 months. At 1, 3 and 7 months, samples were taken and stored at ?18°C. The germinative energy (GE) and germinative index (GI) of these samples were measured. Samples were micro‐malted and the α‐amylase activity, respiration rate, and G6PDH activity of the germinating grains were measured at various stages of malting. It was found that storage of barley for up to seven months significantly improved the germination characteristics and increased the α‐amylase activity during malting. However, these improvements were not associated with concomitant changes in respiration rate or G6PDH activity during malting.     

Effect of pulsed electric field on the germination of barley seeds

This study explores metabolic responses of germinating barley seeds upon the application of pulsed electric fields (PEF). Malting barley seeds were steeped in aerated water for 24 h and PEF-treated at varying voltages (0 (control), 110, 160, 240, 320, 400 and 480 V). The seeds were then allowed to finish germination in saturated air. It is shown that exposure of germinating barley to PEF affects radicle emergence without significantly affecting the seeds’ gross metabolic activity, as quantified by isothermal calorimetry. An exploration of protein 2-DE profiles of both the embryo and the starchy endosperm showed that, at the studied time scale, no significant changes were found in proteins present at concentrations higher than the detection limit. However, western blotting demonstrated that α-amylase concentration decreases in the PEF-treated seeds.     

脉冲电场对啤酒大麦萌发性质的影响

在啤酒麦芽制备过程中引入脉冲电场(PEF)技术,对浸渍后的大麦种子进行不同电场强度的处理,以了解PEF对大麦萌发性质的影响。结果表明,PEF处理有利于提高大麦萌发活力和相关理化性质。大麦籽粒经电场强度1.5、3.0、4.5、6.0、7.5 kV/cm处理后,萌发大麦的芽长、根长、根数、鲜重、干重、发芽势、发芽率、简化活力指数、还原糖含量、β-葡聚糖酶活力、α-淀粉酶活力、β-淀粉酶活力、可溶性蛋白质和氨基态氮含量等指标与对照组比较均有明显提高,发芽势、根长、β-葡聚糖酶活力、α-淀粉酶活力和β-淀粉酶活力提高的幅度分别为38.96%、43.33%、21.46%、26.48%和23.57%。对14项指标进行主成分分析的结果表明,当电场强度为6.0 kV/cm时,脉冲电场对大麦萌发的促进效果最好。