НАКОПЛЕНИЕ АМИЛОЛИТИЧЕСКИХ ФЕРМЕНТОВ В ЗЕРНЕ ПШЕНИЦЫ В ПРОЦЕССЕ ПРОРАЩИВАНИЯ ПРИ ПОЛУЧЕНИИ ПШЕНИЧНОГО СОЛОДА

Article Russian OPEN
Ростовская, Марина Феликсовна ; Извекова, Анастасия Николаевна ; Клыков, Алексей Григорьевич (2014)
  • Publisher: Altai State University
  • Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material) (issn: 1029-5143, eissn: 1029-5151)
  • Related identifiers: doi: 10.14258/jcprm.1402255
  • Subject: amylolytic enzymes, diastatic power, germination process, malt, protein composition, wheat | амилолитические ферменты, диастатическая сила, проращивание, пшеница, содержание белка, солод
    mesheuropmc: food and beverages

The content of protein, starch, amylolytic enzymes in the grain of the two varieties of spring wheat (Triticum aestivum L.) grown in the Primorye Territory was determined. The accumulation of amylolytic enzymes in the germination process of wheat with different levels of proteins in the grain was investigated. The effect of mode of germination to accumulation amylolytic enzymes in order to optimize the malting process of  grain in obtaining wheat malt also was studied.
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