Barley quality and changes of protein contents and the major hydrolytic enzyme activities after germination in different barley

The appearances and physic-chemistry quality of 12 different kinds of barley grain at home and abroad were studied.The contents of albumin,globulin,gliadin,glutenin and the activities of the major hydrolytic enzyme before and after germination were detected.The relationships between total protein and protein sub-fractions,enzyme and proteins and different enzymes were discussed.The results showed that No.1 and No.3 had good quality and had great potential to develop beer barley.Before and after germination,the contents of total protein were almost unchanged,and the albumin content was dramatically increased,and the globulin content had little decrement and the contents of gliadin and glutenin were decreased.The correlation analysis indicated that the contents of proteins in barley and malt can reflect total protein contents.α-amylase had a negative correlation with albumin content.Proteinase had a positive correlation with albumin content.β-amylase had significant correlation with total protein,protein sub-fractions and proteinase.