吉啤2号大麦发芽过程中极限糊精酶变化规律的研究

利用染色底物分析法对发芽1—7天的大麦品种吉啤2号麦芽中的极限糊精酶活性进行检测．结果表明，自由态的极限糊精酶和总的极限糊精酶活性以相似的方式逐渐增加，在第6天时二者活性都达到最高；潜伏态极限糊精酶活性1-4天逐渐升高，5-7天逐渐下降；束缚态极限糊精酶活性1—3天逐渐升高然后呈下降的趋势．由此推断，发芽大麦中存在三种形式的极限糊精酶的转变过程．

The Limit Dextrinase Changes in the Development Process of Jipi2 Malting Barley

Method of stained sustrate was used to test activity of limit dextrinase extracted from Jipi2 malted for 1 - 7 days. The findings indicates that activity of free limit dextrinase and total limit dextrinase of Jipi2 shows an similar increase tendency gradually and activities of the two forms of limit dextrinase both Come to the uhimation at the sixth malted day. Activity of latent limit dextrinase increases gradually during 1 - 4 days and decreases gradually during 5 - 7 days. Activity of bound limit dextrinase increases gradually during 1 - 3 days and then shows a decrease tendency. It can be inferred that transformation of three forms of limit dextrinase exists in the malting barley.