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METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK
METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK
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机译:大麦品种,大麦β-淀粉酶基因的选择方法及麦芽酒精饮料的生产工艺
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摘要
A method of selecting a barley variety comprising:a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5 ° C for 30 minutes);an activity-determining step of determining the enzyme activity of β-amylase in the crude enzyme solution heat-treated; anda selection step of selecting the barley variety containing a β-amylase having a residual activity of from 85 to 90% as a result of the activity determination.展开▼