Effects of wheat protein compositions on malt quality.

Guo M.; Jin Y.; Du J.Zhang K.Zhao D.

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Effects of wheat protein compositions on malt quality.

机译：影响小麦麦芽蛋白成分质量。

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Wheat protein is one of the quality-determining factors of wheat malt. In the present study, wheat protein compositions and malt quality were determined to examine their correlation. During malting, gliadin and glutenin decreased, albumin and globulin increased and the wheat insoluble protein, especially glutelin, determined the dissolved degree of protein. As the wheat insoluble/soluble protein ratio increased, free alpha-amino nitrogen (FAN) of malt appeared to rise to a peak and then decreased significantly. FAN was the highest when the ratio was 2.23. With the increase in the insoluble/soluble protein ratio, extract, Kolbach index and saccharification time of the malt underwent a significant linear decrease (r=-0.934, 0.973 and 0.950, respectively). The research results indicated that the wheat protein content has to be in the range of 12.72-13.88% to obtain satisfactory wheat malt quality, and the insoluble/soluble protein ratio should be in the range of 1.44-2.23.

机译：小麦蛋白质quality-determining之一小麦麦芽的因素。小麦蛋白质成分和麦芽质量决心要检查他们的相关性。麦芽制造、麦胶蛋白和麦谷蛋白减少,白蛋白和球蛋白增加,小麦不溶性蛋白质,尤其是谷蛋白,确定溶解程度的蛋白质。不溶性/可溶性蛋白比率增加,免费的alpha-amino氮(粉丝)的麦芽上升到峰值,然后明显减少。风扇时最高的比率为2.23。不溶性的增加/可溶性蛋白比、提取Kolbach指数和糖化麦芽接受了显著的线性减少(r = -0.934, 0.973,分别为0.950)。表明,小麦蛋白质含量获得12.72 - -13.88%的范围内满意的小麦麦芽质量、和不溶性/可溶性蛋白质比应该的1.44到-2.23之间。

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《Quality Assurance and Safety of Crops & Foods》 |2014年第1期|73-80|共8页
作者
Guo M.; Jin Y.; Du J.Zhang K.Zhao D.;
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作者单位

Shandong Taishan Beer Limited Co., Hamming Tang Road, Taishan East New District, Tai’an 271000, China P.R.;

College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai’an 271018, China P.R.;

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正文语种英语
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关键词
PROTEIN COMPOSITION; Wheat malt; protein contentmalt qualityProteinBarley malt;

机译：蛋白质成分,小麦芽;蛋白质contentmaltqualityProteinBarley麦芽;

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Effects of wheat protein compositions on malt quality.

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