| 小麦芽制备过程中品种间极限糊精酶活力的变化 |
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| 引用本文： | 艾志录,张晓宇,崔建涛,王娜,赵改名.小麦芽制备过程中品种间极限糊精酶活力的变化[J].河南农业大学学报,2007,41(2):212-216. |
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| 作者姓名： | 艾志录 张晓宇 崔建涛 王娜 赵改名 |
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| 作者单位： | 1. 河南农业大学食品科学技术学院,河南,郑州,450002
2. 中州大学化工食品学院,河南,郑州,450015 |
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| 摘 要： | 以26个小麦品种(系)为材料,研究了不同品种小麦芽制备过程中极限糊精酶活力的变化.结果表明,小麦芽极限糊精酶活力均随发芽天数的增加而增大至最大值,不同品种同一发芽阶段的小麦芽酶活力差别较大;品种间达到酶活最高值所需的发芽时间略有差异,且其最高值在品种间差异显著.
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| 关 键 词： | 小麦品种 发芽 极限糊精酶 |
| 文章编号： | 1000-2340（2007）02-0212-05 |
| 收稿时间： | 2006-08-08 |
| 修稿时间： | 2006-08-08 |
Study on Changes of Limit Dextrinase between Different Wheat Cultivars during Wheat Malt Production |
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| AI Zhi-lu,ZHANG Xiao-yu,CUI Jian-tao,WANG Na,ZHAO Gai-ming.Study on Changes of Limit Dextrinase between Different Wheat Cultivars during Wheat Malt Production[J].Journal of Henan Agricultural University,2007,41(2):212-216. |
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| Authors: | AI Zhi-lu ZHANG Xiao-yu CUI Jian-tao WANG Na ZHAO Gai-ming |
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| Institution: | 1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. College of Chemical Engineering and Food, Zhongzhou University, Zhengzhou 450015, China |
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| Abstract: | In this study,26 wheat cultivars(strains) were used as experimental material to study the Changes of limit dextrinase during wheat malt production.The result indicated that the activity of limit dextrinase increased with the sprouting days until reaching a peak.The activity of limit dextrinase at the same sprouting stage of different wheat cultivars was very different.The time when reaching the peak was almost the same and the top activity of different wheat cultivars was also very different. |
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| Keywords: | wheat cultivar germinating limit dextrinase |
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