为了研究小麦芽蛋白质溶解度与蛋白质组分及麦芽指标间的相关性,通过控制不同的浸麦度和发芽时间,制备了蛋白质溶解度分别为31.4％、33.1％、37.0％、37.6％、39.5％、40.9％、45.5％和54.2％的8种小麦芽,分析了小麦芽蛋白质组分、降解酶及麦芽基本指标.结果表明:随着小麦芽库值的增加,水溶性蛋白质含量成线性增加,醇溶性和碱溶性蛋白质呈现直线下降.小麦芽内肽酶活力与水溶性蛋白质含量、水分及浸出物呈现显著正相关(r分别为0.732、0.792和0.727),与醇溶性蛋白质含量呈现显著负相关(r=-0.734).因此小麦芽内肽酶活力的提高将有助于小麦芽浸出物的增加.小麦芽库值与水分、色度、浸出物、FAN、酸度均存在极显著正相关性(r=0.885、r=0.971、r=0.880、r=0.915和r=0.964)；与浊度存在显著正相关(r=0.714)；与有效酸度存在极显著负相关(r=-0.921).所以提高蛋白质溶解度小麦芽浸出物、浊度、FAN、酸度、色度等指标都会提高.比较8种小麦芽指标,蛋白质溶解度为39.5％时小麦芽指标较好.此时,浸出物为82.0％,FAN 166 mg/100 mg,糖化力为496 WK,黏度为1.61 cP,糖化时间为6 min.%In order to study the correlation between protein solubility and protein components of the wheat malt and malt indicators, we prepared the protein with different solubility of 31. 4% ,33. 1% ,37. 0% ,37. 6% ,39. 5% , 40.9% ,45. 5% and 54.2% of the 8 kinds of wheat malt by controlling the different steeping and germination time. Then we analysed of the various protein components and the basic indicators of degradation enzymes and malt. The results showed that: with the increase in the value of wheat malt Kolbach, water - soluble protein content increased linearly, while alcohol - soluble and alkali soluble proteins showed plummeting. Malt endopeptidase enzyme activity showed significant positive correlation with soluble protein content, moisture and extract( r = 0. 732, r = 0. 792 and 0.727). On the contrary, Malt endopeptidase enzyme activity showed significant negative correlation with alcohol -soluble protein content( r = -0.734). As a result,the increase of malt endopeptidase enzyme activity will contribute to the increase of the malt extract. The Kolbach indices of the malts had a positive correlation with moisture, chroma ticity, extract, FAN, acidity of the wheat malts (r = 0.885, r = 0.971, r = 0.880, r = 0.915 and r = 0.964), and it had an positive correlation with the turbidity(r =0.714); it had a negative correlation with effective acidity(r = -0.921). Comparing the 8 kinds of wheat malts, it could be concluded that for the L - 2 wheat variety, when the protein solubility was 39.5% ,the wheat malts had the best characteristics:extract was 82.0% ,FAN content was 166 mg/100 mg,saccharifying power was 496 WK,viscosity was 1.61 cP,and saccharification time was 6 min.
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