Brewing Of Domestic Main Beer Barley And Its Protein Character

Barley is principal raw material of beer brewing. The important factors affecting thequality of beer are and protein content in the barley. Most researches about enzyme system,which is access to proteomics level, are from foreign country. But few research is involvedand only at the level of processing technology. This study is about comparative analysis of thephysical and chemic index of the domestic beer barley, and the main hydrolyses of barley andprotein character in malt seed and process of malting. The research above lays the ground-work for the database which can be used for searching the fit processing technology ofdomestic barley and make a guideline for the practical production of barley.The raw material in this research is the nine distinct kinds of barley from jiangzhe andnorth area. From the research that is about physical and chemic index, protein content, mainenzyme activity, and enzyme activity change in the process of barley budding of these barley,there is no difference in physical and chemic index but apparent different appeared in mainhydrolase activity. The protein content and hydrolase activity in the jiangzhe barley which canbe regard as high quality is moderate. The barley in the north area are not fit for beer brewingfor its high protein content, but it is of high main hydrolase activity. Thus, we can concludethat this barley also can be used to produce high quality malt.The research indicates that the removed acidity of the malt produced by domestic barleyis high, the some other indexes is at Grade I level of malt, some of them is at optimal level.The character of malt in jiangzhe area is superior to the one in north area, but barley in thisarea also can be used to produce high quality malt. On basis of above evidence prove itscorrect.In this research, After embryo-removed barley is soaked in the gibberellin solution, mainhydrolase activity is measured by detecting the barley. The result indicates that gibberellin caninduce the formation of α-amylase, other hydrolase and cellulose, but gibberellin fails toinduce β-amylase, phytase embryo-removed barley soaked in the water in the can also beactivated, but its activity is of small difference compared to the barley soaked in the gibberellin solution. On basis of this, it can conclude that there is no relationship between thephytase activity and gibberellin inducing, gibberellin have a restrain action to peroxidase andwith higher the concentration, stronger the restrain action to peroxidase.