malting loss

In this study,the changes of phenolic compounds,phenylalanine ammonia-lyase(PAL),peroxidase(POD) and polyphenol oxidase(PPO) activities during malting(including steeping,germination and kilning) with three domestic barley varieties were investigated,and the relationships between changes of phenolic content and enzyme activities and malting technics were analysed.

研究了3种典型国产啤酒大麦在麦芽制造过程中(包括浸麦、发芽和干燥)酚类物质及其相关酶类(苯丙氨酸解氨酶:phenylalanine ammonia-lyase,PAL、过氧化物酶:peroxidase,POD和多酚氧化酶:polyphenol oxidase,PPO)的变化,分析了制麦过程中酚类物质含量的变化与酶活力和制麦工艺之间的关系,讨论了大麦发芽过程中苯丙氨酸解氨酶在合成酚类物质方面的作用及过氧化物酶对根芽生长和制麦损失的影响。

The enzyme was used during the malting process for the first time.

首次利用外加酶法辅助麦芽制造。