|
|||||
|
|
| 大麦酚类化合物及相关酶类的研究进展 | |
| 引用本文： | 孔维宝,陆健,孙军勇,樊伟,董建军.大麦酚类化合物及相关酶类的研究进展[J].啤酒科技,2008(6):39-43. |
| 作者姓名： | 孔维宝 陆健 孙军勇 樊伟 董建军 |
| 作者单位： | 1. 西北师范大学生命科学学院,甘肃兰州,730070;江南大学生物工程学院,江苏无锡,214122 2. 江南大学生物工程学院,江苏无锡,214122 3. 青岛啤酒股份有限公司,266061 |
| 基金项目： | 致谢：本课题研究得到了青岛啤酒股份有限公司的资助. |
| 摘 要： | 大麦作为重要的粮食作物和啤酒酿造原料，其中的酚类化合物及其相关酶类（如酚类合成酶——苯丙氨酸解氨酶，酚类氧化酶——过氧化物酶和多酚氧化酶）对大麦的生长发育起重要的调节和保护作用，而在大麦的加工过程中会影响产品质量，如过氧化物酶和多酚氧化酶的氧化产物（苯醌和聚合产物）直接影响食品的质量。本文综述了大麦籽粒中酚类化合物及相关酶的种类和功能，并分析了对食品工业和啤酒酿造的影响。 |
| 关 键 词： | 大麦 酚类化合物 苯丙氨酸解氨酶 过氧化物酶 多酚氧化酶 |
Advances in Phenolic Compounds and Related Enzymes of Barley ( Hordeum vulgare L. )Seed |
|
| KONG Wei-bao,LU Jian,SUN Jun-yong,FAN Wei,DONG Jian-jun.Advances in Phenolic Compounds and Related Enzymes of Barley ( Hordeum vulgare L. )Seed[J].Beer Science and Technology,2008(6):39-43. | |
| Authors: | KONG Wei-bao LU Jian SUN Jun-yong FAN Wei DONG Jian-jun |
| Affiliation: | KONG Wei-bao, LU Jian, SUN Jun-yong, FAN Wei, DONG Jian-jun( 1. College of life sciences, Northwest Normal University, Lanzhou 730070, Gansu, China ;2. School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China ; 3. Tsingtao Brewing Co., Ltd., Qingdao, 266061, Shandong, China) |
| Abstract: | Phenolic compounds and related enzymes such as phenol biosynthesizing enzymes （phenylalanine ammonia-lyase） and phenol catabolizing enzymes （polyphenol oxidase and peroxidase） are determinants for barley utilization as foodstuff and brewing raw material because they influence barley growth and development, also product properties during and after barley processing, such as benzoquinones and polymeric compounds oxidated by peroxidase and polyphenol oxidase. This article reviews the current advances in phenolic compounds and phenolic enzymes of barley, and discusses those effects on food industry and brewing. |
| Keywords: | barley phenolic compounds phenylalanine ammonia-lyase peroxidase polyphenol oxidase |
| 本文献已被 维普 万方数据 等数据库收录！ | |