| 赵旭乐,管 斌,孔 青,杨梦琪,胡 阳,梁展斌,董建军,侯松珍,余俊红,杨 梅.麦芽制备中蛋白质组分与蛋白酶活性的相关性[J].麦类作物学报,2015,35(10):1445 |
| 麦芽制备中蛋白质组分与蛋白酶活性的相关性 |
| Relationship between Protein Components and Protease Activity during Malting Process |
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| DOI：10.7606/j.issn.1009-1041.2015.10.018 |
| 中文关键词: 蛋白酶 麦芽制备 蛋白质组分 |
| 英文关键词:Protease Malting Protein components |
| 基金项目:山东省自然科学基金资助项目（ZR2010CM050）；啤酒生物发酵工程国家重点实验室开放课题（K2012002）；青岛市公共领域科技支撑计划项目（11-2-3-63-nsh） |
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| 中文摘要: |
| 为了解麦芽制备过程中蛋白酶体系对蛋白质组分的作用机制,以大麦为材料，系统分析了麦芽制备过程中蛋白组分及蛋白酶活性的变化规律及其相互关系。结果表明，随麦芽制备过程的推进，麦芽蛋白酶的活性增大，并在发芽结束时达到最大；水溶、盐溶性蛋白组分含量上升，并与蛋白酶活力显著正相关；醇溶、碱溶蛋白组分含量下降，与蛋白酶活力显著负相关。蛋白酶活力与水溶及碱溶性蛋白的相关性大于与盐溶和醇溶性蛋白的相关性。 |
| 英文摘要: |
| In order to know the relationship between protease system and protein components during malting process,protein components and protease activity of barley were studied. The results showed that protease activity increased and reached the maximum at the end of germination; water-soluble and salt-soluble proteins increased during malting process,which had a positive correlation with protease activity. While alcohol-soluble and alkali-soluble proteins decreased during malting process,which had a negative correlation with protease activity. The results also showed the correlation between protease activity and water-soluble and alkali-soluble proteins was higher than that between protease activity and salt-soluble and alcohol-soluble proteins. |
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