Comparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production).

IF 1.4 4区 生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Wataru Saburi, Haruhide Mori
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引用次数: 0

Abstract

Starch degradation in malted barley produces yeast-fermentable sugars. In this study, we compared the amylolytic enzymes and composition of the malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar established in Japan) and Kitanohoshi (the currently used cultivar for beer production). Hokudai 1 malt contained lower activity of amylolytic enzymes than Kitanohoshi malt, although these cultivars contained α-amylase AMY2 and β-amylase Bmy1 as the predominant enzymes. Malt starch hydrolysate of Hokudai 1 contained more limit dextrin and less yeast-fermentable sugars than that of Kitanohoshi. In mixed malt saccharification, a high Hokudai 1 malt ratio increased the limit dextrin levels and decreased the maltotriose and maltose levels. Even though Kitanohoshi malt contained more amylolytic enzymes than Hokudai 1 malt, addition of Kitanohoshi extract containing the amylolytic enzymes did not enhance malt starch degradation of Hokudai 1. Hokudai 1 malt starch was less degradable than Kitanohoshi malt starch.

两种大麦栽培品种北大 1 号(日本最早开发的栽培品种)和北之星(目前用于啤酒生产的栽培品种)的淀粉水解酶和麦芽淀粉水解物的比较。
发芽大麦中的淀粉降解可产生酵母发酵糖。在这项研究中,我们比较了两个大麦栽培品种--Hokudai 1(日本最早建立的栽培品种)和 Kitanohoshi(目前用于啤酒生产的栽培品种)--的淀粉水解酶和麦芽淀粉水解物的成分。与北之星麦芽相比,北大 1 号麦芽所含淀粉分解酶的活性较低,尽管这些栽培品种所含的主要酶是α-淀粉酶 AMY2 和 β-淀粉酶 Bmy1。与北之星相比,北大 1 号的麦芽淀粉水解物含有更多的极限糊精和更少的酵母发酵糖。在混合麦芽糖化过程中,高比例的北大 1 号麦芽提高了极限糊精含量,降低了麦芽三糖和麦芽糖含量。尽管北之星麦芽比北大 1 号麦芽含有更多的淀粉分解酶,但添加含有淀粉分解酶的北之星提取物并不能促进北大 1 号麦芽淀粉的降解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Bioscience, Biotechnology, and Biochemistry
Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学
CiteScore
3.50
自引率
0.00%
发文量
183
审稿时长
1 months
期刊介绍: Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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