Structural and enzymic changes in germinated barley and rye

被引：19

作者：

Autio, K ^{[1
]}

Simoninen, T ^{[1
]}

Suortti, T ^{[1
]}

Salmenkallio-Marttila, M ^{[1
]}

Lassila, K ^{[1
]}

Wilhelmson, A ^{[1
]}

机构：

[1] VTT, FIN-02044 Espoo, Finland

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2001年 / 107卷 / 01期

关键词：

rye; barley; germination; beta-glucanase; xylanase; alpha-arabinofuranodise; beta-glucans; arabinoxylans; molecular weight;

D O I：

10.1002/j.2050-0416.2001.tb00075.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Germination of barley and rye grains at 15 degreesC and 56% moisture content resulted in the production of alpha -amylase, beta -glucanase, endo-beta -xylanase and alpha -arabinosidase. During germination of rye, enzyme activity increased significantly after the first day, whereas in the case of barley a rapid increase was not observed until after the third or fourth day. Rye varieties produced more xylanase, whereas barley produced more alpha -amylase and beta -glucanase. Of the barley samples, germinated Pokko had the highest activities of beta -glucanase, xylanase and alpha -amylase, and at 46% moisture content highest degradation of cell walls on the basis of image analysis. Arve had the highest alpha -arabinofuranosidase activity. Of the rye samples, Amando produced more xylanase and alpha -arabinosidase than Anna. The M-w of barley and rye beta -glucan decreased significantly during germination. In rye samples, residual high molecular weight arabinoxylans were still present after 4 days of germination. The mass average molecular weight (M-w) of this fraction was 3 x 10(6).

引用

页码：19 / 25

页数：7

共 32 条

[11] Arabinoxylan and arabinoxylan hydrolysing activities in barley malts and worts derived from them [J].