| 关于添加金属离子对国产大麦芽酶系酶活力影响的研究 |
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| 引用本文： | 张春玲,赵长新,董亮.关于添加金属离子对国产大麦芽酶系酶活力影响的研究[J].食品科学,2006,27(11):195-199. |
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| 作者姓名： | 张春玲 赵长新 董亮 |
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| 作者单位： | 东北电力大学应用技术学院生物工程系； 大连轻工业学院生物与食品工程学院 |
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| 摘 要： | 国产大麦芽的酶活力不如进口大麦芽的酶活力强,其中原因之一是国产大麦中某些金属离子含量低,而这些离子对大麦中的某些酶有抑制和激活作用。实验发现:当添加Na+、K+、Mg2+、Zn2+和Cu2+浓度分别达到80×10-6、60×10-6、40×10-6、20×10-6、20×10-6时,制麦酶系中的α-淀粉酶、β-淀粉酶、蛋白酶和纤维素酶活力都达到最大值,提高幅度明显。故可通过添加某些金属离子来强化制麦酶系的酶活力,提高其生产性能。
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| 关 键 词： | 大麦芽 金属离子 酶活力 |
| 文章编号： | 1002-6630（2006）11-0195-05 |
| 收稿时间： | 2006-07-19 |
| 修稿时间： | 2006-07-19 |
Study on the Adding Metal Ion to Increase the Activity of Enzyme Systems in Homemade Barley Malt |
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| ZHANG Chun-ling,ZHAO Chang-xin,DONG Liang.Study on the Adding Metal Ion to Increase the Activity of Enzyme Systems in Homemade Barley Malt[J].Food Science,2006,27(11):195-199. |
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| Authors: | ZHANG Chun-ling ZHAO Chang-xin DONG Liang |
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| Affiliation: | 1.Department of Bioengineering,Institute of Application Technology,Northeast Dianli University,Jilin 132012,China;2.College of Biology and Food Engineering,Dalian Institute of Light Industry,Dalian 116034,China |
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| Abstract: | The activity of enzyme in homemade barley malt is not stronger than imports. One of the reasons is that some of metal ion in homemade barley malt bud is lower,and these ions have the function of inhibiting,and activating some of enzymes. The results of experiment showed,adding Na+,K+,Mg2+,Zn2+ and Cu2+,their concentrations 80×10-6,60×10-6,40×10-6,20×10-6,20×10-6,the activities of α-amylase,β-amylase,proteinase and cellulase reach the maximum,and the increasing extent is obvious. So,adding some metal ion can increase the activity of enzyme in processing of barley and increase its production performance. |
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| Keywords: | barley malt metal ion activity of enzyme |
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