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首页> 外文期刊>Journal of the Institute of Brewing >The Impact of Kilning on Enzymatic Activity of Buckwheat Malt
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The Impact of Kilning on Enzymatic Activity of Buckwheat Malt

机译：蒸煮对荞麦芽酶活性的影响

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摘要

This study investigated the impact of kilning on α-amylase, β-amylase (total and soluble), β-glucanase and protease activities in buckwheat malt. Common buckwheat (Fagopyrum esculentum) was steeped at 10℃ for 12 h, germinated at 15℃ for 4 days and kilned at 40℃ for 48 h. Moisture content and enzymatic activities were determined throughout the kilning period. Results showed moisture content was reduced from 44% to 5% after 48 h of kilning at 40℃. β-Amylase was found to exist in a soluble and latent form in buckwheat. Maximum activity of (a) α-amylase, (b) total β-amylase, (c) soluble β-amylase, (d) β-glucanase and (e) protease activity occurred after (a) 8, (b) 7, (c) 30, (d) 0, and (e) 8 h of kilning, respectively. The final malt exhibited very little β-glucanase and cellulase activity. Proteolytic activity was low in buckwheat malt when compared to the barley malt control. All enzymatic activities were found to decrease during the kilning stage. Results indicated that after prolonged kilning at 40℃, inactivation of hydrolytic enzymes occurred; two-stage kilning for shorter periods is recommended. Although, amylolytic activity was low in malted buckwheat, buckwheat malt shows potential as an ingredient for the brewing and cereal industry.
机译：这项研究调查了煮熟对荞麦麦芽中α-淀粉酶，β-淀粉酶（全部和可溶性），β-葡聚糖酶和蛋白酶活性的影响。普通荞麦在10℃下浸泡12h，在15℃下萌发4天，在40℃下煮48h。在整个烘烤期间测定水分含量和酶活性。结果表明，在40℃烘烤48 h后，水分含量从44％降低至5％。发现β-淀粉酶以可溶和潜伏形式存在于荞麦中。 （a）α-淀粉酶，（b）总β-淀粉酶，（c）可溶性β-淀粉酶，（d）β-葡聚糖酶和（e）蛋白酶活性的最大活性出现在（a）8，（b）7， （c）分别为30，（d）0和（e）8小时。最终的麦芽表现出非常小的β-葡聚糖酶和纤维素酶活性。与大麦麦芽对照相比，荞麦麦芽的蛋白水解活性低。发现所有的酶活性在蒸煮阶段均降低。结果表明，在40℃下长时间煮熟后，水解酶失活。建议分两阶段进行较短时间的煅烧。尽管麦芽荞麦的淀粉分解活性较低，但荞麦麦芽具有酿造和谷物工业的潜力。

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