| 糯小麦与普通小麦糖化过程的比较 |
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| 引用本文： | 李斌,徐智斌,冯波,王涛.糯小麦与普通小麦糖化过程的比较[J].中国农业科学,2011,44(13):2760-2767. |
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| 作者姓名： | 李斌 徐智斌 冯波 王涛 |
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| 作者单位： | 中国科学院成都生物研究所 |
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| 基金项目： | 中国科学院知识创新工程重要方向项目(KSCX3-EW-N-02); 国家自然科学基金面上项目(30971782) |
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| 摘 要： | 【目的】探索糯小麦在糖化过程中的物质动态变化规律并确定最佳糖化工艺。【方法】以糯小麦和普通小麦为原料，以根霉麸曲为糖化剂，进行糖化试验，比较两种小麦糖化过程中各物质的动态变化；分析糖化前后可发酵性糖的变化；同时以糯小麦为原料，通过设计正交试验，确定糯小麦的糖化工艺。【结果】糯小麦与普通小麦在糖化过程中各物质的动态变化趋势相似，还原糖含量均为先升后降，在24 h时达到最大值；糖化酶活力均在32 h达到最大值，后有小幅上升；pH先降低，后稳定在一定的范围内，总酸与之相反。不同之处在于糯小麦淀粉的消耗速度大于普通小麦；糖化结束时糯小麦的还原糖含量高于普通小麦；糯小麦糖化过程中糖化酶活力略低于普通小麦。糖化醪的液相色谱分析表明，糖化后可发酵性糖与多糖比例增加，一些多糖水解为小分子的短链多糖。糯小麦的正交试验结果表明，最佳糖化工艺是糖化时间36 h，糖化温度35℃，接种量1％。【结论】糯小麦在糖化过程中淀粉消耗速度快，糖化醪还原糖含量高，表明糯小麦的糖化效果优于普通小麦。
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| 关 键 词： | 糯小麦 糖化 酿酒 动态变化 |
| 收稿时间： | 2010-12-27; |
Comparison of Saccharification Effects Between Waxy Wheat and Common Wheat |
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| LI Bin,XU Zhi-bin,FENG Bo,WANG Tao.Comparison of Saccharification Effects Between Waxy Wheat and Common Wheat[J].Scientia Agricultura Sinica,2011,44(13):2760-2767. |
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| Authors: | LI Bin XU Zhi-bin FENG Bo WANG Tao |
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| Affiliation: | LI Bin1,2,XU Zhi-bin1,FENG Bo1,WANG Tao1 (1Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu 610041,2Graduate University of Chinese Academy of Sciences,Beijing 100049) |
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| Abstract: |
【Objective】The objectives of this study are to analyze the dynamic changes of main chemical composition of waxy wheat during saccharification, and to determine the optimizing condition of saccharification.【Method】Waxy wheat and common wheat were used as materials for saccharification by inoculating fuqu, then the dynamic changes of main chemical composition was investigated. Meanwhile, fermentable sugars of steamed and saccharified mash were analyzed. Optimal condition of saccharification using waxy wheat as the material was also investigated by orthogonal experiment.【Result】The trend of dynamic change of waxy wheat and common wheat during saccharification was similar. The amount of reducing sugar increased at the beginning and then decreased, reaching maximum at 24 h. Also, the activity of glucoamylase increased at first and reached maximum at 32 h and then decreased. In addition, pH decreased at first and then stayed with little decreasing. The change of total acid was just opposite to pH. Meanwhile, hydroxylation of waxy wheat starch was quicker than that of common wheat, and the reducing sugar content of waxy wheat was higher than that of common wheat when saccharification finished. The activity of waxy wheat glucoamylase during saccharification was slightly lower than that of common wheat. The analysis of fermentable sugars by HPLC showed that the proportion of fermentable sugars to polysaccharide was increased and polysaccharides were hydrolyzed into low molecular and short chain polysaccharides. The optimal condition of saccharification was as follows: saccharification temperature 35℃, fuqu 1%, saccharification time 36 h.【Conclusion】The hydroxylation of waxy wheat starch was quicker than that of common wheat, and reducing sugar content of waxy wheat was higher when saccharification finished. These suggested that saccharification effect of waxy wheat was better than that of common wheat. |
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| Keywords: | waxy wheat saccharification wine brewing dynamic change |
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