食品工业科技2017，Vol.38Issue(21)：88-91,306,5.DOI:10.13386/j.issn1002-0306.2017.21.018
浸泡条件对燕麦发芽过程中酶活性的影响
Effects of soaking conditions on enzymes activity in oats during germination
摘要
Abstract
In order to explore the effect of soaking conditions on the activity of amylase,protease and cellulose formed in the oats germination process,the activity of various enzymes in oats with germination time was measured through soaking the oat seeds in different temperatures,time and solutions with different metal ions.Results revealed that the optimal soaking conditions were 15 ℃ of soaking temperature,8 h of soaking time,2 mmol/L of MgSO4 added in the soaking solution.Under these soaking conditions,the activity of total amylase,α-amylase,protease and cellulose were higher when the oats germinated at 16 ℃ for 10 d,with the activity of 54.39,25.3,0.55 and 1.35 U/g,respectively.关键词
燕麦发芽/浸泡条件/酶活性/金属离子/淀粉酶Key words
oat germination/soaking conditions/enzyme activity/metal ions/amylase分类
轻工纺织引用本文复制引用
张巧,段振华,陈凤雪,邓春丽,陈振林..浸泡条件对燕麦发芽过程中酶活性的影响[J].食品工业科技,2017,38(21):88-91,306,5.基金项目
2016年广西果蔬保鲜和深加工研究人才小高地(厅发[2015]41号) （厅发[2015]41号）
广西特聘专家专项经费(厅发[2016]21号). （厅发[2016]21号）
