2009•Science and Technology of Food IndustryRequires access
Study on change of carbohydrases activity during malting processing
Jia Liu
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Abstract
Based on different species of barley,the foot layer analytic method was used to examine the activity of three carbohydrases.In material and kilned barley from different varieties,the difference between the activity of α-amylase,β-amylase and limit dextrinase was great.During barley malt production,steeping the barely seeds depressed the activity of the carbohydrases.The activity of the carbohydrases increased slowly in the beginning of the germination course,and rapidly in 2～3d.Kilning decreased the activity of three carbohydrases in diffierent degree.