小麦籽粒在制麦过程中胚乳降解酶活性变化的研究

为揭示和探讨小麦籽粒在制麦过程中酶活变化的规律,以小麦样品为研究材料,以啤酒大麦品种为对照,采用断水浸麦方式和降温发芽工艺,分析小麦和啤酒大麦籽粒在制麦过程中淀粉酶、蛋白酶、β-葡聚糖酶、极限糊精酶活性的变化规律。结果表明:小麦籽粒在制麦过程中α-淀粉酶活力在发芽中不断增长,并在发芽第3天后快速增长;β-淀粉酶和总淀粉酶的活性变化趋势与啤酒大麦相同,均在发芽第4天达到峰值后下降,而β-淀粉酶活性水平高于α-淀粉酶;β-葡聚糖酶活力一直保持上升趋势;蛋白酶和极限糊精酶的活力在发芽第4天达到峰值后开始下降。啤酒大麦的蛋白酶、β-葡聚糖酶、极限糊精酶的活力在发芽期间一直处于上升趋势,并且在发芽结束后酶活还保持较高的水平;小麦籽粒在发芽后其淀粉酶活力较啤酒大麦高。小麦和啤酒大麦在发芽中的酶活变化有较大的差异;发芽小麦的酶活水平可作为制定合理制麦工艺的重要依据,发芽至第4天的酶活都能保持较高水平。     

小麦制麦工艺初探

探讨了小麦制麦工艺的特性、制麦方法及培烤工艺。提出了适合小麦制麦的短浸长断、间歇喷淋的浸麦方法,浸麦度控制在41％－43％。先低后高变温发芽6天,干燥分3个阶段进行。发芽过程中生 石灰、甲醛的使用对杀菌、促进发芽、 抑制根芽生长起到重要作用,所制麦芽比较适合做小麦啤酒。     

小麦品种籽粒品质与麦芽品质的相关性研究

本文对12个小麦品种进行籽粒品质与麦芽品质参数间的相关分析。得到它们之间的相关关系。并初步确定小麦籽粒的蛋白质含量、淀粉含量、容重、3天发芽率对小麦麦芽品质预测起重要作用。     

制麦过程中小麦淀粉含量及淀粉酶活力变化研究

以 6种小麦为试材 ,对制麦前后小麦直链、支链淀粉含量以及发芽过程中的α、β -淀粉酶活力的动态变化进行了研究 ;对成品麦芽中淀粉酶活、淀粉含量及成品麦芽特性之间的关系进行了分析。制麦前后各品种小麦支链、直链淀粉含量均下降 ,总淀粉降解程度与原小麦中支链、直链淀粉比存在正相关性 (P <0 .1)。成品麦芽中α、β -淀粉酶活与品种有关。成品麦芽糖化力与麦芽中淀粉酶活存在显著 (P <0 .0 5 )正相关性 ;成品麦芽糖化时间与麦芽淀粉含量存在极显著 (P <0 .0 1)正相关性。筛选出豫麦 5 0、SP2 0 2 7、pH97194 2为较好的制小麦麦芽品种     

小麦籽粒淀粉品质与蛋白质品质关系的初步研究

淀粉与蛋白质是小麦籽粒主要的组成成分。小麦粉所特有的面团特性和烘焙品质主要是由蛋白质组分决定的。本文定量分析了淀粉含量、淀粉组成、膨胀特性、粘度特性、蛋白质含量、蛋白质组分、谷蛋白大聚合体含量、面筋含量、沉降值等性状及各性状之间的关系。通过测定32个小麦品种籽粒的11个淀粉品质性状及10个蛋白质品质性状，结果表明：     

淮麦20号小麦籽粒压缩特性的研究

使用Brookfield质构仪对淮麦20号籽粒进行了各种压缩特性的试验,计算出淮麦20号籽粒的各项特性参数;通过研究含水率参数在压缩特性中的作用,得到其含水率与压缩破坏力的函数模型。结果表明:淮麦20号小麦籽粒的破坏力和含水率的函数关系为线性关系,破坏应变增大时,破坏能却减小。     

小麦麦芽制麦过程中酸感物质的变化

为了能够更好地了解小麦麦芽在不同制麦阶段酸感物质的变化,为小麦麦芽制麦工艺的优化提供技术参考,本研究选取琥珀酸、乙酸、柠檬酸、苹果酸和乳酸作为酸感物质的代表,按照微型制麦工艺对样品进行制麦操作,采用高效液相色谱~（HPLC）对不同制麦时间的酸感物质进行检测分析,结果发现：小麦在发芽期间,总酸感物质含量逐渐升高;苹果酸在整个制麦过程一直处于动态平衡过程中;乙酸、乳酸、柠檬酸和琥珀酸都随时间逐渐升高,较小麦分别增加了11．2倍、6．1倍、7．0倍、4．7倍,且都在发芽阶段时大量增加。     

浅谈河南小麦制麦工艺

河南省是全国冬小麦主产区,小麦品种繁多。生产啤酒麦芽,则要求小麦有适中的蛋白质含量和较高的千粒重。经过不断摸索发现,郑麦004与豫麦50等小麦品种具有白皮、籽粒容重高、蛋白适中、弱筋软麦的特点,适合啤酒小麦芽的生产。同时,我们还发现,相同的品种,生长地域纬度越高,小麦蛋白质含量也越高,所以我公司的小     

小麦品种籽粒品质与麦芽汁品质的相关性研究

对12个小麦品种进行籽粒品质、麦芽汁品质以及它们之间的相关性分析,得到籽粒品质与麦芽汁品质之间的相关关系.并初步确定籽粒的蛋白质含量、淀粉含量、容重、水分含量对麦芽汁品质有重要影响.     

小麦淀粉分离方法研究

小麦淀粉通过直接破碎浸泡过的小麦籽粒来分离得到，通过对各种影响因素的研究，总结出一种淀粉分离方法，以此种方法分离制取的小麦淀粉纯度高，破损率低，能够较好地保持其原有的各种特性，利于对小麦淀粉特性进行研究。     

8种农药残留在小麦模拟储藏过程中的降解动力学研究

研究了8种农药残留(乐果、氰烯菊酯、氟环唑、戊唑醇、咪鲜胺、甲基毒死蜱、甲基嘧啶磷、毒死蜱)在小麦模拟储藏过程中的降解动力学。通过QuEChERS(Quick, Easy, Cheap, Effective, Rugged, Safe)前处理结合超高效液相色谱与三重四级杆质谱串联(UPLC-MS/MS)技术,对不同储藏时间的小麦中农药残留进行检测,结果表明:除氰烯菌酯外,其余7种农药降解均符合一级动力学模型,它们的残留降解速率随温度升高而加快,但受湿度影响不大;在10℃下,7种农药的降解动力学常数k的范围为0.000 7～0.004 2 d^-1,半衰期t_1/2为165～990.2 d;在35℃下,k的范围为0.003 4～0.040 8 d^-1,t_1/2为17～203.9 d;在10℃和35℃下k值最大的分别为甲基嘧啶磷和乐果,k值最小的分别为咪鲜胺和氟环唑。咪鲜胺具有最大的降解活化能E_a(87.29 kJ/mol),其k值受温度影响最大,而甲基嘧啶磷的E_a     

Application of High Performance Anion Exchange Chromatography to the Study of Carbohydrate Changes in Barley During Malting

The determination of the carbohydrate composition of barley during its transformation into malt was performed using high performance anion‐exchange chromatography coupled with pulsed amperometric detection. Two sets of conditions were developed to analyse arabinose, glucose, xylose, fructose and sucrose on the hand, and maltose, maltotriose, maltotetraose, isomaltose, isomaltotriose and β‐glucan degradation products on the other hand. A sizeable increase in the arabinose, xylose, glucose, cellobiose, maltose, isomaltose and maltotriose concentrations was observed. The sucrose and isomaltotriose contents decreased at the beginning of germination and then increased. Fructose showed little augmentation. The β‐glucan oligomers showed modifications depending heavily on the variety. The modifications in the β‐glucan oligomers content did not increase or decrease regularly during the germination process for each variety. This could be explained by the degradation of these residues to produce glucose and lower molecular weight residues. Moreover high molecular weight carbohydrates could be resynthesised from simpler carbohydrates.     

麦草浆漆酶/介体系统漂白中糖类组分的降解

通过HPLC和FTIR研究了漆酶/介体系统(LMS)漂白中碳水化合物的降解历程.研究发现纸浆中糖类组分在LMS漂白中的降解甚少,特别是葡聚糖在LMS漂白3h后,降解率仅为0.604%,可相对说明纤维素在LMS漂白过程中的降解很少.LMS漂白前后的FTIR谱图中,糖类的特征吸收峰基本上没有变化,而木素的吸收峰发生了较大的变化.从而,证明LMS漂白有很好的脱木素选择性,纸浆的强度损失小.     

Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production

Local red and white, and SK₅₉₁₂ varieties of sorghum grains were malted, and assayed for amylase, diastatic and lipase activities. The 5‐day malts from the red and white varieties were fermented for 48 h to produce burukutu, during which, lipase activities were monitored. Malt values peaked on day 5, and the red malts had the highest diastatic activities while the white variety had the lowest. Lipase activity in the malts peaked on day 4 with the red having the highest activity. The pH of the fermenting gruels decreased from 5.33 and 5.35 and levelled off at 3.88 and 3.85 for the red and white malts respectively. During fermentation, lipase activity peaks were detected at 0 h, 21 h and 45 h for the red malt with the highest peak at 45 h. The peak fermentation times for lipase activity in the white malt was at 0 h, 21 h and 48 h with the highest peak at 48 h. Lipase activity within the first 39 h was higher in the white gruel. Sorghum malt lipase from the red and white varieties may consist of three isoforms, two of which may have activity optima in the acidic pH range.     

A Simulation Model for the Control of beta‐Glucanase Activity and beta‐Glucan Degradation During Germination in Malting

A dynamic model was developed that describes the formation of β‐glucanase and the degradation of β‐glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by solving an optimal control problem for maximising the β‐glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.     

啤酒用小麦蛋白质含量与制麦芽性能的关系

主要研究了蛋白质含量对于小麦芽制麦性能的影响，实验中发现；蛋白质含量与小麦的发芽力以及发芽期间β-淀粉酶和蛋白酶的活力呈显著的正相关性，与千粒重及淀粉含量呈负相关性，蛋白质含量高或太低都会对小麦芽的质量产生不利的影响，这表明蛋白质含量是评价啤酒用小麦制芽性能的核心因素之一。     

Changes in Germination and Malting Quality During Storage of Barley

To increase brewing yield and efficiency, malts with high extract values, high enzymic activities and good modification are essential. To produce malt that meets these requirements, the barley employed must have minimal post‐harvest dormancy and be able to germinate vigorously. The aims of this study were to determine the extent to which some Australian barley varieties changed during post‐harvest storage, how these changes influenced germination characteristics, enzyme production and malt quality, and, of the germination tests examined, which gave the best indication of a barley's malting potential. Four commercially grown barley samples were obtained, one from Tasmania and three from Victoria. Each sample was stored at room temperature for one year. At monthly intervals, samples were taken and placed at ?18°C. The germinative energy (GE) and germinative index (GI) of these samples were measured. Samples were also micro‐malted and the quality of the malt was assessed using standard EBC methodology. Storage at room temperature positively influenced the germination characteristics of all samples, with concomitant improvements in hydrolytic enzyme production during malting and in a number of malt quality parameters. It was found that, of the germination tests examined, the GI consistently correlated with enzyme activities during malting and with various malt quality parameters thus indicating that the GI is a good indicator of malting potential.     

Relationship Between Proteinase Activity During Malting and Malt Quality

Proteinase activity was investigated in malt from various barley lines. Results indicated that the total activity and the activity of each class of proteinase varied among the barley lines tested. Cysteine proteinase activity most closely correlated to the malting quality factors such as content of soluble nitrogen and Kolbach index, which shows the important role of cysteine proteinase in the degradation of storage protein in germinating barley. The zymogram pattern was examined by SDS‐PAGE in the pedigree ‘Hokuiku 27’. The results suggest that the activities of low molecular weight cysteine proteinase have a strong influence on the content of soluble nitrogen and Kolbach index in this pedigree.