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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Assessment of malting characteristics of different Indian barley cultivars
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Assessment of malting characteristics of different Indian barley cultivars

机译：评估印度不同大麦品种的发芽特性

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摘要

The impact of malting on composition and malt quality parameters such as diastatic power, α-amylase activity, β-amylase activity, hot water extract and β-glucan content were investigated in five different Indian barley cultivars. Protein content of grains increased significantly after malting. Soluble protein content of unmalted grain, which ranged from 3.20–3.93% increased after malting to 4.26–4.85%. Diastatic power of mature grain varied across genotype and their level increased (58.98–81.05 to 115.93–142.45 DP°) after malting. Diastatic power correlated very strongly with protein content (r = 0.90) and strongly with β-amylase activity (r = 0.74). α-amylase, which was low (0.042–0.189 Ceralpha Unit/g) initially in unmalted grain, was synthesized during germination to the range of 149.42–223.78 Ceralpha Unit/g. The correlation between diastatic power and α-amylase was very weak (r = − 0.04). The levels of β-amylase in unmalted grain was in the range of 13.97–18.26; that amount got reduced after malting to 12.55–15.97 Betamyl-3 U/g. β-amylase had a strong positive correlation (r = 0.85) with grain protein. Malted grain which had higher protein content showed very strong negative correlation (r = − 0.86) with hot water extract value. β-glucan content reduced 70–80% from the initial level, across genotypes.
机译：在五个不同的印度大麦品种中，研究了麦芽制造对麦芽组成和麦芽品质参数（如透析能力，α-淀粉酶活性，β-淀粉酶活性，热水提取物和β-葡聚糖含量）的影响。麦芽后谷物的蛋白质含量显着增加。麦芽后未发芽谷物的可溶性蛋白含量从3.20–3.93％增至4.26–4.85％。麦芽处理后，成熟谷物的抗糖尿病能力随基因型的不同而变化（从58.98–81.05升高至115.93–142.45DP°）。透析能力与蛋白质含量（r = 0.90）和β-淀粉酶活性（r = 0.74）密切相关。最初在未发芽的谷物中低（0.042-0.189Ceralpha单位/ g）的α-淀粉酶在发芽过程中合成到149.42-223.78 Ceralpha单位/ g的范围。透析能力与α-淀粉酶之间的相关性非常弱（r = −0.04）。未发芽谷物中的β-淀粉酶水平在13.97-18.26之间；制麦芽后，该数量减少至12.55–15.97 Betamyl-3 U / g。 β-淀粉酶与谷物蛋白有很强的正相关（r = 0.85）。蛋白质含量较高的麦芽籽粒与热水提取物值显示出非常强的负相关性（r = -0.86）。不同基因型的β-葡聚糖含量比初始水平降低了70-80％。

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