小麦发芽过程中抑制根叶芽生长的研究

对氢氧化钠、甲醛、赤霉酸、溴酸钾等浸麦过程中的添加剂的添加量进行了研究，并将其对小麦芽的影响进行了比较。研究结果表明：氢氧化钠对于小麦芽生长的影响不显著，甲醛可以显著抑制根芽的生长，对叶芽的影响不显著；赤霉酸可以显著促进根芽和叶芽的生长，溴酸钾对小麦发芽有抑制作用。赤霉酸作为发芽促进剂的理想添加量为0．25ppm，采用甲醛(0．15％)与赤霉酸(0．25ppm)结合使用以及赤霉酸(0．25ppm)与溴酸钾(125ppm)结合处理，都可以在不影响麦芽溶解的情况下降低制麦损失2．0％左右。     

制麦过程促进大麦内源赤霉素释放的试验研究

本文通过微型制麦过程中不同的工艺设计，试验研究在不使用或少使用外源赤霉素的情况下如何获得令酿造师满意的麦芽品质。     

解决法麦过滤速度的工艺研究

本文通过法麦生产工艺的多年实践比较,总结出适合中国生产的、能解决法麦过滤速度的生产工艺方案。     

澳麦福来明的制麦工艺试验

澳麦福来明是二棱、白色糊粉层的新啤酒大麦品种,亲本为来自澳大利亚和加拿大的啤麦育种材料,由西澳大利亚的大麦育种机构研制培育。该机构也是斯特灵（Stirling）、盖德那（Gairdner）、哈慕琳（Hamelin）以及宝黛（Baudin）等啤酒大麦的培育者。为了研究澳麦福来明的大麦特性和制麦工艺,我公司购进了240吨福来明澳麦。     

影响麦芽溶解度的关键制麦参数及参数优化

麦芽溶解度是衡量麦芽酿造性能的重要指标,针对影响该指标的关键制麦参数即浸麦度、发芽温度、凋萎温度、干燥温度,以进口大麦为原料,进行了单因素试验,并分别采用荧光染色法和冷场发射扫描电子显微镜观察麦芽胚乳溶解情况来确定麦芽溶解度。并在此基础上采用响应面设计优化制麦工艺。结果表明,各因素对麦芽溶解度影响程度的大小顺序为B(发芽温度)D(干燥温度)C(凋萎温度)A(浸麦度)。优化制麦工艺条件为:浸麦度为46%,发芽温度为16℃,凋萎温度为48℃,干燥温度为78℃。优化制麦工艺后,麦芽溶解度从81%提高到87%。     

基于挥发性风味物质的啤酒焙烤麦芽制麦工艺研究

啤酒焙烤麦芽是重要的工坊啤酒酿造原料,其含有的醛类、呋喃类和吡嗪类等挥发性风味物质会直接影响啤酒质量和风格。本文筛选出适合分析焙烤麦芽挥发性风味物质的色谱柱,调整焙烤强度和预糖化时间制备出系列焙烤麦芽,通过分析其挥发性风味物质的组成、相对含量、麦汁色度和品评差异,研究影响焙烤麦芽挥发性风味物质的因素并识别关键制麦工艺控制点。结果表明,DB-Waxetr极性色谱柱分离呋喃类和吡嗪类化合物效果佳,比HP-5ms非极性色谱柱更适合分析焙烤麦芽;温度是影响焙烤干麦芽质量的重要因素,不同温度下焙烤产生的各类挥发性风味物质可带来差异化的风味特征;制备结晶麦芽的重点是促进呋喃类生成,工艺关键在于确保良好的预糖化及控制合适的焙烤温度;挥发性风味物质组成和含量对焙烤麦芽的质量有重要指示作用,了解其在各工艺条件下的变化趋势,有利于制备质量稳定、色度和风味特征符合预期及品评口感协调的优质焙烤麦芽。     

富硒玉米籽粒中含硒蛋白质提取工艺的研究

采用单因素试验及L9(34)正交试验,以含硒蛋白质及硒得率为指标,研究了影响富硒玉米籽粒中含硒蛋白质提取的因素,得到含硒蛋白质提取的最佳生产工艺条件.最佳工艺条件为氢氧化钠浓度0.05mol/L、用量为样品体积20倍、提取时间2 h、超声波破碎时间5 min.     

蚕豆蛋白质提取工艺的研究

探讨蚕豆蛋白质提取影响因素,以单因素和正交试验确定最佳工艺条件.结果表明,蚕豆蛋白质的等电点PI为4.5,提取蚕豆中蛋白质最佳工艺条件为:温度40℃,提取时间2 h,料液比1:5,碱液浓度5×10-5mol/L.     

苘麻总黄酮提取工艺的研究

采用分光光度法,以芦丁为标准品测定苘麻茎中的总黄酮含量.在提取过程中通过单因素试验分析了乙醇浓度、料液比、回流时间及回流温度四个主要因素对提取率的影响.在单因素试验的基础上通过正交设计法优化苘麻黄酮提取工艺条件.结果表明:苘麻总黄酮的最佳提取工艺条件为乙醇体积浓度为75%,料液比为1:40,回流温度为60℃,提取时间为1.5h.此条件下苘麻茎的总黄酮得率为6.72%.     

梓树果实中黄酮类化合物提取工艺研究

以梓树果实为原料,对黄酮类化合物提取工艺进行研究,采用单因素试验法对影响梓树果实中黄酮类化合物提取率的主要因素进行了分析,利用正交试验优化了提取总黄酮的最佳工艺条件.研究表明,梓树果实中提取黄酮类化合物的最佳条件为:乙醇浓度60%,提取温度70"C,料液比1:20,提取时间2.Oh,在最佳条件下总黄酮的提取率为4.83%.     

Physicochemical changes in barley starch during malting

The objective of this work was to study the physicochemical modifications of starch during the malting of barley. The results showed that malting modifies the physicochemical properties of the starch over time by the action of barley enzymes. The gelatinisation temperature of starch increased as a function of the malting time owing to the selective enzymatic attack. The viscosity of starch decreased through malting. During germination, scanning electron microscopy showed that the enzymes degrade some starch granules which exhibited micro‐holes on the surface. X‐ray diffraction showed an apparent increase in the crystallinity during the first three days of germination, reflecting the consumption of amorphous regions. Such changes have not been previously reported. Infrared spectroscopy (1200–1500 cm^?1) showed the unfolding of carbohydrates as a result of enzymatic action. Such changes in the physicochemical properties of starch indicate that the amorphous area is consumed in the early stages of malting. © 2018 The Institute of Brewing & Distilling     

不同品种大麦种子萌发过程醇溶蛋白变化

以4个品种大麦甘啤2号、甘啤3号、Gairdner和Schooner为材料研究大麦种子萌发过程中蛋白酶活力和醇溶蛋白的变化.国产品种大麦醇溶蛋白含量高于进口品种,但蛋白酶活力发芽24 h以后高于进口品种大麦.在蛋白酶的作用下,国产品种大麦醇溶蛋白降解量大于进口品种大麦,发芽结束时,国产品种大麦醇溶蛋白含量低于进口品种或与之相近.表明与两个进口品种大麦相比,两个国产品种大麦蛋白酶活力升高快,最大酶活力高,醇溶蛋白降解进程快,有制造优质麦芽的潜力.     

中国啤酒大麦的现状及思考

<正> 一、中国啤酒大麦的基本现状大麦作为一种古老的农作物,在我国的种植业中曾占有重要地位,但随着食物结构和饲料中能量原料作物的改变,我国的大麦面积从上世纪三十年代的1亿亩减至五十年代的5千万亩,又减至八十年代初的3千万亩,近几年约为2200至2300万亩。随着今后啤酒大麦生产的发展和裸大麦深加工的开发,估计大麦     

The status and concerns of Chinese malting barley

Chinese spring barley is mainly produced in Inner Mongolia, Guansu, Xinjiang, Heilongjiang, etc. Winter barley areas include Jiangsu, Yunnan, Hubei and some other regions.     

大麦发芽过程中多酚氧化酶酶学特性初步研究

通过研究反应速率与底物浓度之间的关系,确定大麦多酚氧化酶（PPO）的米氏常数Km为1．89&#215;10^-3mol／L。利用双因素全面性实验测定大麦PPO作用的最适条件,结果表明,80℃、pH8．4为大麦PPO最适作用条件。建立分光光度法测定大麦发芽过程中PPO活性变化的方法,最适测定条件为酶添加量〈5mL,反应时间4min,检测波长：450nm。PPO在沸水中处理9min即可有效抑制其活性。     

Metabolite profiling of barley: Influence of the malting process

A metabolite profiling approach based on gas chromatography–mass spectrometry (GC/MS) was used to investigate time-dependent metabolic changes in the course of the malting process of barley. Barley grains were subjected to a micro-malting procedure involving steeping, germination and kiln-drying. Samples taken in the course of the malting process were subjected to an extraction and fractionation procedure covering a broad spectrum of lipophilic (e.g. fatty acid methyl esters, hydrocarbons, fatty alcohols, sterols) and hydrophilic (e.g. sugars, acids, amino acids, amines) low molecular weight barley constituents. Investigation of the obtained fractions by GC resulted in the detection of 587 distinct peaks of which 173 were identified by means of MS. Statistical assessment of the data via principal component analysis demonstrated that the metabolic changes during the malting progress are reflected by time-dependent shifts of the scores. Analysis of the corresponding loadings showed that polar metabolites were the major contributors to the malting time-driven changes in the metabolic profiles. Quantifications based on standardised peak heights revealed dynamic changes of the metabolites in the course of the different malting stages.     

大麦发芽过程中蛋白质组的变化研究

通过双向电泳技术监测大麦发芽过程中水溶蛋白质组的变化,明确大麦发芽过程中蛋白质组的变化规律,为麦芽制造提供一定理论依据。以澳麦\     

啤酒大麦抗氧化力评价的研究

啤酒的风味稳定性是酿造者所面临的最大技术挑战,也是酿造高质量啤酒所必须解决的难题,而提高啤酒本身的抗氧化力,尤其是啤酒原料的抗氧化力则可能是解决啤酒风味稳定性的一个行之有效的途径。本文阐明了提取溶剂对大麦抗氧化力评价的影响,并系统研究了不同的提取溶剂对大麦中游离酚类化合物的提取能力和选择性。基于以上的研究,将80％丙酮作为评价啤酒大麦抗氧化力的提取溶剂。利用主成分分析法对不同品种的啤酒大麦进行了抗氧化力的分类,运用构建的抗氧化力综合评价指标对16个大麦品种的20个样品进行了排序。     

制麦过程中麦芽抗氧化性的研究

大麦和麦芽中存在的氧化还原酶类能催化氧化总多酚、不饱和脂类等物质,产生了一些风味老化前驱物和羰醛化合物等,从而降低啤酒的非生物稳定性和风味稳定性。研究了4个品种啤酒大麦在制麦过程中总多酚、老化前驱物及几种氧化还原酶酶活力的变化,分析了制麦过程中总多酚、老化物质含量的变化与氧化还原酶活力之间的关系,发现Prestige的抗氧化性最高,内蒙大麦的抗氧化性最低,且DPPH自由基清除率和总多酚、TBA和LOX相关系数分别0.930和0.784具有高度相关性。      

Influence of barley malting operating parameters on T-2 and HT-2 toxinogenesis of Fusarium langsethiae,a worrying contaminant of malting barley in Europe

The fungus Fusarium langsethiae, exclusively described in Europe at present, seems to have taken the place of other Fusarium species in barley fields over the last 5 years. It has proved to be a highly toxic type-A trichothecene producer (T-2 and HT-2 toxins). The aim of this work was to study the ecotoxinogenesis of this fungus the better to identify and manage the health risk it may pose during the beer manufacturing process. The influence of temperature and water activity on its growth rate and production of toxins are particularly assessed from a macroscopic point of view. Different cultures were grown on sterilized rehydrated barley with a water activity between 0.630 and 0.997 and a temperature ranging from 5 to 35°C. Biomass specific to F. langsethiae and T-2 and HT-2 toxins were quantified by real-time polymerase chain reaction and liquid chromatography-mass spectrometry, respectively. It appears that the optimal temperature and water activity for F. langsethiae toxinogenesis are 28°C and 0.997. This fungus was able to produce 2.22 g kg^?1 of these toxins in 16 days on barley in optimal production conditions. The malting process seems to be a critical step because, in its temperature range, specific production was six times higher than under optimal temperatures for fungus growth. In the short-term, this work will help redefine the process conditions for malting. In the medium-term, the results will contribute to the development of a molecular tool to diagnose the presence of this contaminant and the detection of the toxins in barley, from fields to the end product.