摘要
在啤酒麦芽制备过程中引入脉冲电场(PEF)技术,对浸渍后的大麦种子进行不同电场强度的处理,以了解PEF对大麦萌发性质的影响。结果表明,PEF处理有利于提高大麦萌发活力和相关理化性质。大麦籽粒经电场强度1.5、3.0、4.5、6.0、7.5 k V/cm处理后,萌发大麦的芽长、根长、根数、鲜重、干重、发芽势、发芽率、简化活力指数、还原糖含量、β-葡聚糖酶活力、α-淀粉酶活力、β-淀粉酶活力、可溶性蛋白质和氨基态氮含量等指标与对照组比较均有明显提高,发芽势、根长、β-葡聚糖酶活力、α-淀粉酶活力和β-淀粉酶活力提高的幅度分别为38.96%、43.33%、21.46%、26.48%和23.57%。对14项指标进行主成分分析的结果表明,当电场强度为6.0 kV/cm时,脉冲电场对大麦萌发的促进效果最好。
Pulse electric field( PEF) was introduced into the process of barley malt preparation to investigate its effect on barley germination indices and malt physicochemical properties by treating the seeds at the electric field intensity of 1.5,3.0,4.5,6.0 and 7.5 kV/cm,respectively.The results showed that PEF treatment obviously improved length of sprout,length and numbers of root,fresh and dry weight,germination potential,germination rate,simplified vigor index,reduced sugar content,β-glucanase activity,α-and β-amylase activity,soluble protein,and amino nitrogen content,by increasing the germination energy with38.96%,the root length with 43.33%,β-glucanase activity with 21.46%,α-amylase activity with 26.48%,and β-amylase activity with 23.57%,respectively.The principal component analysis for the 14 indices demonstrated that the best effect of the PEF on the germination of barley could be attained at the electric filed intensity of 6.0 kV/cm.
作者
李超群
饶胜其
吴满刚
张良
钱建亚
LI Chao-qun;RAO Sheng-qi;WU Man-gang;ZHANG Liang;QIAN Jian-ya(School of Food Science and Engineering,Yangzhou University ,Yangzhou225127,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第23期12-16,共5页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31571765)
关键词
脉冲电场
啤酒大麦
大麦芽
萌发
pulse electric field(PEF)
barley malt
barley sprout
germination
