研究了在制麦过程中浸麦阶段添加外源植酸酶,对植酸浓度、植酸酶、α-淀粉酶、蛋白酶以及β-葡聚糖酶活力的影响以及麦芽浸出率的变化.结果表明,外源添加的植酸酶随浸麦水进入大麦分解植酸,由3.20 mg/mL降低到2.35 mg/mL.溶解了淀粉及蛋白质,使植酸酶活力由1.25 U/g提高到2.66 U/g,α-淀粉酶活力由10.50 U/g提高到12.7 U/g,蛋白酶活力由720 U/g提高到1 028 U/g,β-葡聚糖酶活力由0.85 U/g提高到1.12U/g,并且麦芽的浸出率也提高近1％.%The influence of the adding phytase on the phytic concentration, phytase, α-amylase, protease,β-dextranase, and the malt's extract rate was studied, adding phytase in the steeping step of the malting process can degrade phytic acid from 3. 20 to 2. 35 mg/mL. It improves the activity of phytase frome 1.25 to 2.66 U/g, o-amylase frome 10.50 to 12.7 U/g, protease frome 720 to 1 028 U/g and β-dextranase frome 0. 85 to 1.12 U/g. It also increases malt's extract by 1%.
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