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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Activity of arabinoxylan hydrolyzing enzymes during mashing with barley malt or barley malt and unmalted wheat
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Activity of arabinoxylan hydrolyzing enzymes during mashing with barley malt or barley malt and unmalted wheat

机译：大麦芽或大麦芽和未发芽小麦在糖化过程中阿拉伯木聚糖水解酶的活性

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摘要

Pilot scale brews were prepared either with 100% barley malt (BM100) or 60% barley malt and 40% unmalted wheat (BM60W40). Arabinoxylan and beta-glucan hydrolyzing enzyme activities were determined during mashing using two temperature profiles. The measured enzymic activities increased for the BM100 and BM60W40 mashes in the early stages of mashing. The endoxylanase and alpha-L-arabinofuranosidase activities remained constant at 50 degrees C but rapidly decreased above 50 degrees C. At 72 degrees C, the endoxylanase and alpha-L-arabinofuranosidase activities were almost completely lost. The beta-D-xylosidase activity only decreased slowly at 63 degrees C. The beta-glucanase activity decreased rapidly at 50 degrees C and was completely lost after 15 min at 50 degrees C. From the xylose (Xyl) levels (a measure for arabinoxylan content) in the BM100 worts (1.28-1.33 g/L), a solubilization of 0.23 -0.26% Xyl (% of cereal dry matter) during mashing was calculated. The Xyl levels in the BM60W40 worts (0.92-1.11 g/L) corresponded with a solubilization of 0.12 to 0.15% Xyl during mashing. [References: 20]
机译：用100％大麦麦芽（BM100）或60％大麦麦芽和40％未发芽小麦（BM60W40）制备中试啤酒。使用两个温度曲线测定糖化过程中的阿拉伯木聚糖和β-葡聚糖水解酶活性。在糖化的早期，测得的BM100和BM60W40糖化酶的酶活性增加。内切木聚糖酶和α-L-阿拉伯呋喃糖苷酶活性在50℃保持恒定，但在50℃以上迅速下降。在72℃下，内切木聚糖酶和α-L-阿拉伯呋喃糖苷酶活性几乎完全丧失。 β-D-木糖苷酶活性仅在63摄氏度时缓慢下降。β-葡聚糖酶活性在50摄氏度时迅速下降，并在50摄氏度15分钟后完全丧失。 BM100麦芽汁中的含量（1.28-1.33 g / L），计算糖化过程中的溶解度为0.23 -0.26％Xyl（谷物干物质的百分比）。麦芽汁中BM60W40麦芽汁中的Xyl含量（0.92-1.11 g / L）对应于0.12至0.15％Xyl的溶解度。 [参考：20]

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