浸泡条件对几种尼日利亚改良高粱品种淀粉分解发展的影响。
Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars.
机构信息
Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B 1037, Idah, Kogi State, Nigeria.
出版信息
J Food Sci Technol. 2010 Jan;47(1):61-6. doi: 10.1007/s13197-010-0016-2. Epub 2010 Feb 6.
Nigerian improved sorghum cultivars 'L538', 'YG5760', 'L1499', 'SSH1' and 'SSH3' were investigated for the effect of steeping conditions on their amylolytic development. The grains were steeped using 3 steep regimes SR 1, SR 2 and SR 3 which involved steeping and re-steeping in cold distilled and de-ionized water for 36, 45 and 54 h respectively. Grains in each SR were divided into 4 portions and further steeped for 6 h using final warm steep temperatures (FWST) of 30, 35, 40 and 45°C. α-and β-Amylase as well as diastatic activity were determined at different FWST. SR and FWST were correlated with enzyme development. Steeping conditions significantly (p<0.05) affected amylolytic development of the sorghum malts. Optimum moisture content (48%) was obtained at FWST of 35°C. α-Amylase was the predominant enzyme. All enzyme activities were at a peak at FWST of 30 and 35°C and at SR 2. The highest enzyme activity was recorded by cultivar 'YG5760' malt-(α-amylase 272, β-Amylase 169 μg equivalent glucose). High relationship existed between α-amylase and moderate relationship between β-Amylase and SR. Similar relationship existed between enzyme development and FWST.
对尼日利亚改良高粱品种“L538”、“YG5760”、“L1499”、“SSH1”和“SSH3”进行了研究，探讨了浸种条件对其糖化酶发展的影响。使用 3 种浸种条件（SR1、SR2 和 SR3）对谷物进行浸种，分别在冷蒸馏去离子水中浸泡和再浸泡 36、45 和 54 小时。每个 SR 的谷物分为 4 部分，进一步在最终的温热浸种温度（FWST）为 30、35、40 和 45°C 的条件下浸种 6 小时。在不同的 FWST 下测定α-和β-淀粉酶以及糖化酶活性。SR 和 FWST 与酶的发展相关。浸种条件显著（p<0.05）影响高粱麦芽的糖化酶发展。在 FWST 为 35°C 时获得最佳的水分含量（48%）。α-淀粉酶是主要的酶。所有酶活性在 FWST 为 30 和 35°C 以及 SR 2 时达到峰值。品种“YG5760”麦芽的酶活性最高（α-淀粉酶 272，β-淀粉酶 169μg 当量葡萄糖）。α-淀粉酶与 FWST 之间存在高度关系，β-淀粉酶与 SR 之间存在中度关系。酶发展与 FWST 之间存在相似的关系。
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