Changes in protein during malting for wheat grain
2007
Li Juxiu | Jiang Xiaofei
صينى. 为揭示小麦籽粒蛋白质在制麦过程中的变化情况，探讨籽粒蛋白质对麦芽品质影响的机理，以皖麦38、扬麦13和小偃6号3个小麦品种为研究对象，以澳大利亚啤酒大麦品种Stilling为对照，系统分析了参试材料在降温发芽过程中的蛋白质变化规律。结果发现，总氮在制麦过程中变化较小，仅变化了2.09%；可溶性氮在制麦过程中变化较大，制麦前后相比可溶性氮增加了约4.8倍；隆丁区分的高分子氮变化一直保持较高水平（约为48%），中分子氮变化不大（约为7%），而低分子氮在4０%～4８%变化。小麦和啤酒大麦在制麦地过程中蛋白质的变化差异较大，揭示其制麦工艺应与啤酒大麦有所不同。
اظهر المزيد [+] اقل [-]إنجليزي. Three wheat varieties (Wanmai 38, Yangmai13, Xiaoyan 6 cv.) were studied in order to reveal the changes of wheat grain protein during malting and discuss the mechanism by which protein in wheat grain affects the malt quality, compared with Australia barely variety（Stilling cv.）. The results showed that the total nitrogen increased by only 2.09% during malting;the soluble nitrogen increased rapidly, by 4.8 times compared with the early germinating; the content of high molecular nitrogen in Lundin Fraction continuously maintained at a high level (about 48%); the medium molecular nitrogen kept a little decrease (about 7%), while the low molecular nitrogen declined from 40% to 48%. The characteristic changes of protein differed considerably between wheat and barley during malting, which showed the different malting technology between the two.
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