青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响*唐珊珊1,2顾楠1,3潘志芬1李建1,4李俏1,2邓光兵1龙海1赵国华3余懋群11中科院成都生物研究所成都6100412中国科学院大学北京1000493西南大学食品工程学院重庆4041004甘孜藏族自治州农业科学研究所康定626000摘要加工行业常通过发芽改变谷物籽粒的结构和营养，从而更好地生产优质产品。青稞麦芽是青稞加工的重要中间产物，β-葡聚糖是青稞籽粒中的一种重要的组成成分，对青稞加工工艺及产品的营养价值有很大重要的影响，研究青稞发芽过程中β-葡聚糖含量的动态变化对指导青稞麦芽生产具有重要的意义。本实验选择了15份β-葡聚糖含量差异的青稞材料，研究其在发芽96h过程中0～24h,24～48h,48～72h,72～96h四个不同发芽时期β-葡聚糖含量的变化，以及β-葡聚糖含量对啤酒麦芽浸出物含量和麦芽汁粘度的影响。结果发现：供试青稞的β-葡聚糖含量在0h～24h阶段下降最明显，发芽96h后青稞籽粒中种子β-葡聚糖含量平均降解了53.13%；品种间β-葡聚糖降解率及降解模式有明显差异，；β-葡聚糖含量与啤酒麦芽的浸出物呈负相关。研究表明，青稞β-葡聚糖在青稞发芽中的不同时期降解率有很大差异，而且在不同材料中β-葡聚糖出现不同的的降解模式可能不同有很大差异，因而实践中可根据需要选择特定的材料及控制发芽时间生产优质麦芽。关键词青稞；β-葡聚糖；发芽；麦芽Thechangeofβ-glucancontentofhull-lessbarleyduringgerminationanditseffectonmaltsquality*TANGShanshan1,2,GUNan1,3,PANZhifen1,LI激an1,4,LIQiao1,DENGGuangbing1,LONGHai1,ZhaoGuohua3YUMaoqun11ChengduInstituteofBiology,ChineseAcademyofSciences,Chengdu610041,China2UniversityofChineseAcademyofSciences,Bei激ng100049,China3CollegeofFoodScience,SouthwestUniversity,Chongqing400715,China4GanziTibetanAutonomousPrefectureInstituteofAgriculturalSciences,Kangding626000,ChinaAbstractObjectives:Thisstudyistoinvestigatethechangeofβ-glucancontentofhull-lessbarleyduringgerminationandtheimpactofβ-glucancontentonbeermaltextractandwortviscosity,whichisessentialforimprovinghull-lessbarleymaltqualitywithdesirableβ-glucancontentthroughcontrollinggerminationprocess.Methods:Atotalof15hull-lessbarleyaccessionswithdifferentβ-glucancontentweredeterminedbyMegazymeβ-glucanAssayKitsatthegerminationendof24h,48h,72hand96h,andmaltextractandwortviscositywasmeasuredwhilegerminatingfor96hours.Results:β-glucancontentofmosthull-lessbarleyaccessionsshowedasharpdecreaseduringthe0～24hmalting,anddeclinedbyanaverageof53.13%after96hmalting.Obviousdifferenceintheβ-glucandegradationrateandpatternsamonghull-lessbarleyaccessionswithdifferentβ-glucancontentwasobserved.Strongnegativecorrelation(r=-0.7236)wasalsofoundbetweenthemaltβ-glucancontentandextracts.Conclusions:β-glucancontentofhull-lessbarleydecreasedrapidlyatearlygerminationperiod.Hull-lessbarleyaccessionswithdifferentβ-glucancontentshowedobviousdegradationrateandpatternduringgermination.β-glucancontenthadnoeffectonwort1收稿日期Received:接受日期Accepted:国家自然科学基金项目(31101150)和中国科学院西部之光人才培养计划项目资助SupportedbytheNationalNaturalScienceFoundationofChina(No.(31101150),theCASwesternlightprogram**通讯作者潘志芬Correspondingauthor(E-mail:panzf@cib.ac)---本文来源于网络，仅供参考，勿照抄，如有侵权请联系删除---viscositybutwasnegativelycorrelatedwithmaltextract.Theresultlaidthefoundationofthepreparationofhighqualityhull-lessbarleymaltswithdesirableβ-glucancontent.Objectives:Thisstudyistoinvestigatethechangeofβ-glucancontentduringgermination,whichisessentialforcontrollingthegerminationtoproducepremiumhull-lessbarle...