摘要
国产大麦芽的酶活力不如进口大麦芽的酶活力强,其中原因之一是国产大麦中某些金属离子含量低,而这些离子对大麦中的某些酶有抑制和激活作用。实验发现:当添加Na+、K+、Mg2+、Zn2+和Cu2+浓度分别达到80×10-6、60×10-6、40×10-6、20×10-6、20×10-6时,制麦酶系中的α-淀粉酶、β-淀粉酶、蛋白酶和纤维素酶活力都达到最大值,提高幅度明显。故可通过添加某些金属离子来强化制麦酶系的酶活力,提高其生产性能。
The activity of enzyme in homemade barley malt is not stronger than imports. One of the reasons is that some of metal ion in homemade barley malt bud is lower, and these ions have the function of inhibiting, and activating some of enzymes. The results of experiment showed, adding Na^＋, K^＋, Mg^2＋, Zn^2＋ and Cu^2＋, their concentrations 80 × 10^-6, 60 × 10^-6, 40 × 10^-6, 20 ×10^-6, 20 × 10^-6, the activities of α-amylase, β-amylase, roteinase and cellulase reach the maximum, and the increasing extent is obvious. So, adding some metal ion can increase the activity of enzyme in processing of barley and increase its production performance.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期195-199,共5页
Food Science
关键词
大麦芽
金属离子
酶活力
barley malt
metal ion
activity of enzyme
