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。
Study on Dynamic Changes of the Carbohydrases During Wheat Malt Production and the Application of the Wheat Malt;
小麦芽制备过程中淀粉水解酶的动态变化及小麦芽的应用研究
The processing of the nonstaple cereals include the processing of oat, buck wheat and barley as well as the preparation of barley malt.
小宗粮食加工涉及燕麦、麦和大麦的加工以及大麦麦芽的制备。
Preparation, Isolation and Application of Maltosyl(α1→6)β-Cyclodextrins;
麦芽糖基β-环糊精的制备、分离及应用
The Study on Enzymatic Synthesis of Maltose Stearic Acid Ester
酶法合成麦芽糖硬脂酸酯的制备研究
Decolorization of antioxidative peptides from wheat germ
小麦胚芽制备抗氧化肽脱色工艺研究
Preparation of Maltose Syrup from Broken Rice
碎米酶法制备高麦芽糖浆的工艺研究
Maltose fatty acid ester was prepared with maltose and fatty acyl chloride in the presence of catalyst.
以麦芽糖和脂肪酰氯为原料,制备麦芽糖脂肪脂酸酯。
Preparation and Characteristics of Maltodextrin with Low Dextrose Equivalent;
籼米低DE值麦芽糊精制备及其性质研究
The Study on Preparation of Carboxymethyl Isomaltooligosaccharide and Physiological Activities;
羧甲基低聚异麦芽糖制备及生理活性研究
Studies on Preparation of Maltose Syrups with Mechanical Activated Starch;
机械活化淀粉糖化制备麦芽糖浆的研究
A Study on Preparation and Enrichment of Antioxidant Peptide from Wheat Germ
小麦胚芽抗氧化肽的制备以及富集研究
Study on synthesis of maltose fatty acid ester using microwave catalytic
利用微波催化制备麦芽糖脂肪酸酯的实验研究
Research on the Production Technology of B-type Wheat Starch Sugar and the Application of Its Maltodextin in Cakes;
小麦B淀粉糖制备技术的研究及其麦芽糊精在蛋糕中的应用
alcoholic beverage made with malt.
由麦芽制成的酒精饮料。
Study on the Preparation of Resistant Maltodextrin by Microwave and Its Properties and Application
微波法抗性麦芽糊精的制备及其性质和应用的研究
Preparation and identification of the antibody of Maltooligosyltrehalose Synthase in Nostoc Flagelliforme
发菜中麦芽寡糖基海藻糖合成酶的抗体制备及鉴定
Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation
鲢鱼肌原纤维蛋白-低聚异麦芽糖的制备及功能特性评价
Ultrasound-assisted enzymatic hydrolysis of defatted wheat germ to prepare antioxidative peptides
超声波辅助酶解脱脂小麦胚芽制备抗氧化肽的研究