小麦芽库值与其品质关系的研究
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摘要
小麦芽作为优良的啤酒原料与价格杠杆应用于啤酒酿造，是保障我国啤酒工业快速发展的长久之计。小麦芽用于啤酒酿造中突出的技术问题之一是蛋白质含量高。库尔巴哈值（简称库值）即可溶性氮与总氮之比的百分率，是制麦过程中反映小麦芽溶解程度、评价小麦芽质量的一项重要指标。本研究以优选制麦芽小麦品种（Triticumaestivum L）L-2为原料，通过控制浸麦度及发芽周期，获得库值为31.4%～45.5%的小麦芽。对小麦芽蛋白质组分及蛋白酶；淀粉组分及α-淀粉酶、β-淀粉酶；非淀粉多糖及β-D-木糖苷酶、内切-β-(1,4)-D-木聚糖酶、β-葡聚糖酶进行了研究，确定了库值与小麦芽关键品质指标，水溶、盐溶、醇溶和碱溶蛋白含量及分子大小，胚乳细胞微观结构变化等的关系；确定了影响小麦芽基本指标的关键因素及小麦芽库值与这些关键因素的关系，确定了小麦芽适宜库值。主要结论如下：
（1）库值与小麦芽基本指标的关系
库值与浸出物、α-氨基氮（α-AN）显著正相关（P<0.05）；与糖化时间显著负相关（P<0.05）；与小麦芽色度、总酸度、制麦损失存在极显著正相关（P<0.01）；小麦芽库值39.5%时，糖化力和α-AN含量最高，此时糖化力496.72WK；α-AN含量166.03mg/100mg。
（2）库值与小麦芽蛋白质组分降解的关系
①31.4%～45.5%的库值范围内，小麦芽水溶蛋白增加91.18%～216.40%；盐溶蛋白增加62.73%～140.91%；醇溶蛋白降解37.85%～79.92%；碱溶蛋白降解23.32%～57.34%。水溶蛋白增加率及碱溶蛋白降解率与库值极显著正相关（P<0.01）；盐溶蛋白增长率及醇溶蛋白降解率与库值显著正相关（P<0.05）。说明小麦芽制麦过程中，蛋白质的降解以醇溶蛋白的降解为主，碱溶蛋白的降解为其次；以水溶蛋白的增加为主，盐溶蛋白的增加为其次。在31.4%～45.5%的库值范围内，随库值的增加，小麦芽蛋白质的降解过程线性加剧。
②小麦水溶蛋白质在15.4～73.2kDa之间，制麦后84.4、43.8kDa的蛋白质生成；21.0～64.3kDa的蛋白降解，其中64.3、35.2、28.8、21.0kDa的蛋白降解最为显著；60.1和15.4kDa蛋白质增加较多，分别增加95.44%～129.64%和62.70%～257.95%。
③小麦盐溶蛋白在14.9～70.8kDa之间，制麦后52.3～70.8kDa的蛋白质降解，14.9～35.0kDa蛋白含量增加。
④小麦醇溶蛋白在17.6～60.0kDa之间，31.6～35.2kDa之间的蛋白占所有醇溶蛋白含量58.69%。制麦后醇溶蛋白表现为17.6～60.0kDa的蛋白质的降解，小麦芽中主要含有35.2、31.6、17.6kDa的蛋白质。
⑤小麦碱溶蛋白在34.3～108.5kDa之间，制麦后所有分子量的蛋白均含量下降，电泳条带变浅，83.2、63.8kDa的蛋白质条带消失。
⑥随库值增加，小麦芽醇溶蛋白中60.0kDa组分、碱溶蛋白中101.5、75.6kDa组分；水溶蛋白中64.3kDa显著降低；盐溶蛋白中17.6kDa组分极显著增加。
⑦小麦芽协定法糖化过程中10.6～15.4kDa的蛋白质含量增加。麦汁粘度与13.5kDa的蛋白质显著正相关（P<0.05）与11.3kDa蛋白极显著正相关（P<0.01）。麦汁色度与10.6kDa蛋白质极显著正相关（P<0.01）。
⑧协定法麦汁疏水性与小麦芽与库值极显著负相关（P<0.01）；与麦汁中36.8kDa的蛋白质含量极显著正相关，36.8kDa蛋白质可能是影响麦汁疏水性的关键蛋白之一。
（3）库值对小麦芽糖类物质降解的关系
①库值为31.4%～39.5%时直链、支链淀粉降解较为剧烈，39.5%～45.5%的库值范围内小麦芽直链、支链淀粉及支链/直链淀粉比不存在显著差异，淀粉降解趋于稳定。
②制麦过程中β-葡聚糖以降解为主、WEAXs以增加为主，水溶性β-葡聚糖的降解会提高WEAXs的溶出。在库值小于39.5%时WEAXs含量与粘度呈显著正相关（p<0.05）。
（4）库值与协定法麦汁糖组分的关系
不同库值小麦芽协定法麦汁浓度在8.47%～8.66%之间，浸出物在81.29%～82.71%之间，两项指标在小麦芽间无显著性差异，说明麦汁浓度及浸出物受库值的影响较少；麦汁色度与葡萄糖、甘露糖显著正相关（P<0.05）；麦汁浊度与还原糖含量呈显著负相关（P<0.05）。麦汁粘度与WEAXS含量极显著正相关（P<0.01）。库值与葡萄糖极显著正相关（P<0.01）；与WEAXS显著负相关（P<0.01）。
（5）库值与小麦芽降解酶活力的关系
①制麦后α-淀粉酶、β-淀粉酶、蛋白酶、β-D-木糖苷酶、内切-β-(1,4)-D-木聚糖酶、β-葡聚糖酶降解酶活力都有不同程度的提高。库值的增加会显著影响小麦芽降解酶活力。α-淀粉酶、β-淀粉酶、β-D-木糖苷酶、内切-β-(1,4)-D-木聚糖酶、β-葡聚糖酶活间均存在显著正相关性（P<0.05），说明糖类降解酶活增长之间存在较强的协同作用。
②31.4%～37.0%库值范围内，随库值的增加6种降解酶均呈现上升趋势，库值高于37.0%时，α-淀粉酶、内切-β-(1,4)-D-木聚糖酶活持续升高；β-葡聚糖酶、β-D-木糖苷酶、β-淀粉酶、蛋白酶分别在库值为37.6%、39.5%、40.7%、42.7%时达到最大。从获得较高降解酶活角度考虑，小麦芽库值在37.6%～42.7%之间较好。
（6）影响小麦芽质量的关键因素及小麦芽适宜的库值的确定
36.8kDa蛋白组分是影响麦汁疏水性的关键蛋白；13.5和11.5kDa蛋白组分及WEAXs是影响麦汁粘度的关键物质。α-AN、10.6kDa蛋白组分、葡萄糖、甘露糖是影响麦汁色度的关键物质。库值在37.6%~42.7%之间时小麦芽品质最优。
Wheat malt which was used as good raw material and price lever in beer brewing, is theguarantee for the fast development of China's beer industry in the long run. One of thehighlighted technology problems in wheat malt beer brewing is that the protein content ishigh in wheat. Kolbach indices that is the ratio of the percentage of soluble nitrogen in thetotal nitrogen, is an important index that reflect wheat malt dissolve degree and wheat maltquality evaluation. Wheat (Triticum aestivum L) malts with different Kolbach indices(31.4%~45.5%) from the same wheat variety named L-2were prepared by controlling steepout moisture and germination time. The protein fractions, the starch components, non-starchpolysaccharides and degradative enzyme activities of the wheat malts was analysed toexplore the rules of the endosperm components degradation. The main conclusions were asfollowings:
(1) The relationship between Kolbach index and quality indices of wheat malts
Kolbach index had positive correlation with extract and α-AN (P<0.05); had negativecorrelation with saccharifying power and pH value (P<0.05); and had significant positivecorrelation with chromaticity, acidity and malting loss (P<0.05). The saccharifying powerand α-AN content were comparatively higher at the Kolbach index of39.5%, while thesaccharifying power was496.72WK and α-AN content was166.03mg/100mg.
(2) The relationship between Kolbach index and protein components degradation ofwheat malts
①When Kolbach index were in the range of31.4%~45.5%, the ALSP of the maltswere increased91.18%~216.40%; the globulins were increased62.73%~140.91%; thegliadins were decreased37.85%~79.92%; the glutenins were decreased23.32%~57.34%.The Kolbach index had significant positive correlation with the ALSP increased ratio and theglutenins decreased ratio (P<0.01); and it had positive correlation with globulins increasedratio and gliadins decreased ratio (P<0.01). In wheat malting process, the degradation ofgliadins give priority to glutenins degradation; the increase of ALSP was given priority tothe increase of globulins. When in the range of31.4%to45.5%, with the increase of theKolbach index the protein degradation process of wheat malt was linear intensified.
②The molecular weight of the ALSP in wheat were in the range of15.4~72.3kDa,after malting the protein which molecular weight was84.4and43.8kDa were produced, theprotein which molecular weight were in the range of21.0~64.3kDa were decomposed, and the protein which molecular weight was60.1and15.4kDa were correspondingly increased95.44%~129.64%,62.70%~257.95%.
③The molecular weight of the globulins in wheat were in the range of14.9~70.8kDa,after malting the protein which molecular weight were in the range of52.3~70.8kDa weredecomposed，and the content of the protein which molecular weight were in the range of14.9~35.0kDa were increased.
④The molecular weights of the gliadins in wheat were in the range of17.6~60.0kDa,the content of the protein with the molecular weight was31.6~35.2kDa were58.69%of thecontent of all the gliadins content. After malting the protein which molecular weight were inthe range of17.6~60.0kDa were decomposed, and the main molecular weights of thegliadins in wheat malts were35.2、31.6and17.6kDa.
⑤The molecular weights of the glutenins in wheat were in the range of34.3~108.5kDa,after malting all the protein were decomposed, especially the protein with the molecularweight of83.2and63.8kDa were almost disappear in wheat malts.
⑥With the increase of Kolbach index, the content of60.0kDa gliadins,101.5kDa,75.6kDa glutenins;64.3kDa ALSP were significant decreased. And17.6kDa globulin wassignificant highly increased.
⑦After saccharified the content of protein with the molecular weight of10.6~15.4kDawere increased. The content of the13.5kDa and11.3kDa protein in standard wort hadpositive correlation with viscosity （P<0.05）; The content of the10.6kDa protein hassignificant positive correlation with the chromaticity (P<0.01).
⑧The hydrophobicity of the standard wort had significant negative correlation withKolbach index (P<0.01); and had significant positive correlation with the protein with themolecular weight was36.8kDa (P<0.05).
(3) The relationship between Kolbach index and polysaccharides componentsdegradation of wheat malts
①When Kolbach index were in the range of31.4%~39.5%, the degradation of theamylase, amylopectin was severe, but when Kolbach index were in the range of39.5%~45.5%, the amylase, amylopectin and Ape/Amy had no significant difference among thewheat malts.
②After malting the soluble β-glucan content of wheat malts was decreased. Thecontent of WEAXs was increased. When the Kolbach index was less than39.5%, the contentof WEAXs had positive correlation with viscosity.
(4) The relationship between Kolbach index and sugars content of standard wort
Wort concentration of the standard wort was in the range of8.47%~8.66%, and theextract was in the range of81.29%~82.71%, and the two quality indices had no differenceamong the different wheat malts with different Kolbach index. The chromaticity had positivecorrelations with the glucose and mannose (P<0.05); viscosity had significant positivecorrelations with WEAXs content of standard wort (P<0.01). The Kolbach index hadsignificant positive correlateions with glucose (P<0.01) and had negative correlateions withWEAXs (P<0.05).
(5) The relationship between Kolbach index and the degradative enzyme activities
①After malted the a-amylase, β-amylase, protease, β-glucanase, β-D-xylosidase, β-(1,4)-endoxylanase activity of the malts was increased compared with which of the wheat. Andthe a-amylase, protease, β-glucanase, β-D-xylosidase, β-(1,4)-endoxylanase activity amongthe malts with different Kolbach index were significant different. There were exist positivecorrelations among the a-amylase, β-amylase, β-glucanase, β-D-xylosidase, β-(1,4)-endoxylanase activity of wheat malts (P<0.05).
②When the Kolbach index was less than37.0%, all the degradative enzyme activitieswas increased, when the Kolbach index were37.6%,39.5%and42.7%, the β-glucanase, β-D-xylosidase and protease reached to the peak value, correspondingly; So to acquire highestdegradative enzyme activities the suitable Kolbach index was in the range of37.6%~42.7%.
(6) The key factor which affect the malt quality and the suitable Kolbach index ofwheat malts
The key factor that affected the hydrophobicity of the wort was36.8kDa pritein；Thekey factors that affected the viscosity were13.5and11.5kDaproein and WEAXs. The keyfactors that affected the chromaticity were α-AN,10.6kDa protein, glucose and mannose. Itwas when the Kolbach index was in the range of37.6%~42.7%that the wheat malts qualitywas the best.
（1）库值与小麦芽基本指标的关系
库值与浸出物、α-氨基氮（α-AN）显著正相关（P<0.05）；与糖化时间显著负相关（P<0.05）；与小麦芽色度、总酸度、制麦损失存在极显著正相关（P<0.01）；小麦芽库值39.5%时，糖化力和α-AN含量最高，此时糖化力496.72WK；α-AN含量166.03mg/100mg。
（2）库值与小麦芽蛋白质组分降解的关系
①31.4%～45.5%的库值范围内，小麦芽水溶蛋白增加91.18%～216.40%；盐溶蛋白增加62.73%～140.91%；醇溶蛋白降解37.85%～79.92%；碱溶蛋白降解23.32%～57.34%。水溶蛋白增加率及碱溶蛋白降解率与库值极显著正相关（P<0.01）；盐溶蛋白增长率及醇溶蛋白降解率与库值显著正相关（P<0.05）。说明小麦芽制麦过程中，蛋白质的降解以醇溶蛋白的降解为主，碱溶蛋白的降解为其次；以水溶蛋白的增加为主，盐溶蛋白的增加为其次。在31.4%～45.5%的库值范围内，随库值的增加，小麦芽蛋白质的降解过程线性加剧。
②小麦水溶蛋白质在15.4～73.2kDa之间，制麦后84.4、43.8kDa的蛋白质生成；21.0～64.3kDa的蛋白降解，其中64.3、35.2、28.8、21.0kDa的蛋白降解最为显著；60.1和15.4kDa蛋白质增加较多，分别增加95.44%～129.64%和62.70%～257.95%。
③小麦盐溶蛋白在14.9～70.8kDa之间，制麦后52.3～70.8kDa的蛋白质降解，14.9～35.0kDa蛋白含量增加。
④小麦醇溶蛋白在17.6～60.0kDa之间，31.6～35.2kDa之间的蛋白占所有醇溶蛋白含量58.69%。制麦后醇溶蛋白表现为17.6～60.0kDa的蛋白质的降解，小麦芽中主要含有35.2、31.6、17.6kDa的蛋白质。
⑤小麦碱溶蛋白在34.3～108.5kDa之间，制麦后所有分子量的蛋白均含量下降，电泳条带变浅，83.2、63.8kDa的蛋白质条带消失。
⑥随库值增加，小麦芽醇溶蛋白中60.0kDa组分、碱溶蛋白中101.5、75.6kDa组分；水溶蛋白中64.3kDa显著降低；盐溶蛋白中17.6kDa组分极显著增加。
⑦小麦芽协定法糖化过程中10.6～15.4kDa的蛋白质含量增加。麦汁粘度与13.5kDa的蛋白质显著正相关（P<0.05）与11.3kDa蛋白极显著正相关（P<0.01）。麦汁色度与10.6kDa蛋白质极显著正相关（P<0.01）。
⑧协定法麦汁疏水性与小麦芽与库值极显著负相关（P<0.01）；与麦汁中36.8kDa的蛋白质含量极显著正相关，36.8kDa蛋白质可能是影响麦汁疏水性的关键蛋白之一。
（3）库值对小麦芽糖类物质降解的关系
①库值为31.4%～39.5%时直链、支链淀粉降解较为剧烈，39.5%～45.5%的库值范围内小麦芽直链、支链淀粉及支链/直链淀粉比不存在显著差异，淀粉降解趋于稳定。
②制麦过程中β-葡聚糖以降解为主、WEAXs以增加为主，水溶性β-葡聚糖的降解会提高WEAXs的溶出。在库值小于39.5%时WEAXs含量与粘度呈显著正相关（p<0.05）。
（4）库值与协定法麦汁糖组分的关系
不同库值小麦芽协定法麦汁浓度在8.47%～8.66%之间，浸出物在81.29%～82.71%之间，两项指标在小麦芽间无显著性差异，说明麦汁浓度及浸出物受库值的影响较少；麦汁色度与葡萄糖、甘露糖显著正相关（P<0.05）；麦汁浊度与还原糖含量呈显著负相关（P<0.05）。麦汁粘度与WEAXS含量极显著正相关（P<0.01）。库值与葡萄糖极显著正相关（P<0.01）；与WEAXS显著负相关（P<0.01）。
（5）库值与小麦芽降解酶活力的关系
①制麦后α-淀粉酶、β-淀粉酶、蛋白酶、β-D-木糖苷酶、内切-β-(1,4)-D-木聚糖酶、β-葡聚糖酶降解酶活力都有不同程度的提高。库值的增加会显著影响小麦芽降解酶活力。α-淀粉酶、β-淀粉酶、β-D-木糖苷酶、内切-β-(1,4)-D-木聚糖酶、β-葡聚糖酶活间均存在显著正相关性（P<0.05），说明糖类降解酶活增长之间存在较强的协同作用。
②31.4%～37.0%库值范围内，随库值的增加6种降解酶均呈现上升趋势，库值高于37.0%时，α-淀粉酶、内切-β-(1,4)-D-木聚糖酶活持续升高；β-葡聚糖酶、β-D-木糖苷酶、β-淀粉酶、蛋白酶分别在库值为37.6%、39.5%、40.7%、42.7%时达到最大。从获得较高降解酶活角度考虑，小麦芽库值在37.6%～42.7%之间较好。
（6）影响小麦芽质量的关键因素及小麦芽适宜的库值的确定
36.8kDa蛋白组分是影响麦汁疏水性的关键蛋白；13.5和11.5kDa蛋白组分及WEAXs是影响麦汁粘度的关键物质。α-AN、10.6kDa蛋白组分、葡萄糖、甘露糖是影响麦汁色度的关键物质。库值在37.6%~42.7%之间时小麦芽品质最优。
Wheat malt which was used as good raw material and price lever in beer brewing, is theguarantee for the fast development of China's beer industry in the long run. One of thehighlighted technology problems in wheat malt beer brewing is that the protein content ishigh in wheat. Kolbach indices that is the ratio of the percentage of soluble nitrogen in thetotal nitrogen, is an important index that reflect wheat malt dissolve degree and wheat maltquality evaluation. Wheat (Triticum aestivum L) malts with different Kolbach indices(31.4%~45.5%) from the same wheat variety named L-2were prepared by controlling steepout moisture and germination time. The protein fractions, the starch components, non-starchpolysaccharides and degradative enzyme activities of the wheat malts was analysed toexplore the rules of the endosperm components degradation. The main conclusions were asfollowings:
(1) The relationship between Kolbach index and quality indices of wheat malts
Kolbach index had positive correlation with extract and α-AN (P<0.05); had negativecorrelation with saccharifying power and pH value (P<0.05); and had significant positivecorrelation with chromaticity, acidity and malting loss (P<0.05). The saccharifying powerand α-AN content were comparatively higher at the Kolbach index of39.5%, while thesaccharifying power was496.72WK and α-AN content was166.03mg/100mg.
(2) The relationship between Kolbach index and protein components degradation ofwheat malts
①When Kolbach index were in the range of31.4%~45.5%, the ALSP of the maltswere increased91.18%~216.40%; the globulins were increased62.73%~140.91%; thegliadins were decreased37.85%~79.92%; the glutenins were decreased23.32%~57.34%.The Kolbach index had significant positive correlation with the ALSP increased ratio and theglutenins decreased ratio (P<0.01); and it had positive correlation with globulins increasedratio and gliadins decreased ratio (P<0.01). In wheat malting process, the degradation ofgliadins give priority to glutenins degradation; the increase of ALSP was given priority tothe increase of globulins. When in the range of31.4%to45.5%, with the increase of theKolbach index the protein degradation process of wheat malt was linear intensified.
②The molecular weight of the ALSP in wheat were in the range of15.4~72.3kDa,after malting the protein which molecular weight was84.4and43.8kDa were produced, theprotein which molecular weight were in the range of21.0~64.3kDa were decomposed, and the protein which molecular weight was60.1and15.4kDa were correspondingly increased95.44%~129.64%,62.70%~257.95%.
③The molecular weight of the globulins in wheat were in the range of14.9~70.8kDa,after malting the protein which molecular weight were in the range of52.3~70.8kDa weredecomposed，and the content of the protein which molecular weight were in the range of14.9~35.0kDa were increased.
④The molecular weights of the gliadins in wheat were in the range of17.6~60.0kDa,the content of the protein with the molecular weight was31.6~35.2kDa were58.69%of thecontent of all the gliadins content. After malting the protein which molecular weight were inthe range of17.6~60.0kDa were decomposed, and the main molecular weights of thegliadins in wheat malts were35.2、31.6and17.6kDa.
⑤The molecular weights of the glutenins in wheat were in the range of34.3~108.5kDa,after malting all the protein were decomposed, especially the protein with the molecularweight of83.2and63.8kDa were almost disappear in wheat malts.
⑥With the increase of Kolbach index, the content of60.0kDa gliadins,101.5kDa,75.6kDa glutenins;64.3kDa ALSP were significant decreased. And17.6kDa globulin wassignificant highly increased.
⑦After saccharified the content of protein with the molecular weight of10.6~15.4kDawere increased. The content of the13.5kDa and11.3kDa protein in standard wort hadpositive correlation with viscosity （P<0.05）; The content of the10.6kDa protein hassignificant positive correlation with the chromaticity (P<0.01).
⑧The hydrophobicity of the standard wort had significant negative correlation withKolbach index (P<0.01); and had significant positive correlation with the protein with themolecular weight was36.8kDa (P<0.05).
(3) The relationship between Kolbach index and polysaccharides componentsdegradation of wheat malts
①When Kolbach index were in the range of31.4%~39.5%, the degradation of theamylase, amylopectin was severe, but when Kolbach index were in the range of39.5%~45.5%, the amylase, amylopectin and Ape/Amy had no significant difference among thewheat malts.
②After malting the soluble β-glucan content of wheat malts was decreased. Thecontent of WEAXs was increased. When the Kolbach index was less than39.5%, the contentof WEAXs had positive correlation with viscosity.
(4) The relationship between Kolbach index and sugars content of standard wort
Wort concentration of the standard wort was in the range of8.47%~8.66%, and theextract was in the range of81.29%~82.71%, and the two quality indices had no differenceamong the different wheat malts with different Kolbach index. The chromaticity had positivecorrelations with the glucose and mannose (P<0.05); viscosity had significant positivecorrelations with WEAXs content of standard wort (P<0.01). The Kolbach index hadsignificant positive correlateions with glucose (P<0.01) and had negative correlateions withWEAXs (P<0.05).
(5) The relationship between Kolbach index and the degradative enzyme activities
①After malted the a-amylase, β-amylase, protease, β-glucanase, β-D-xylosidase, β-(1,4)-endoxylanase activity of the malts was increased compared with which of the wheat. Andthe a-amylase, protease, β-glucanase, β-D-xylosidase, β-(1,4)-endoxylanase activity amongthe malts with different Kolbach index were significant different. There were exist positivecorrelations among the a-amylase, β-amylase, β-glucanase, β-D-xylosidase, β-(1,4)-endoxylanase activity of wheat malts (P<0.05).
②When the Kolbach index was less than37.0%, all the degradative enzyme activitieswas increased, when the Kolbach index were37.6%,39.5%and42.7%, the β-glucanase, β-D-xylosidase and protease reached to the peak value, correspondingly; So to acquire highestdegradative enzyme activities the suitable Kolbach index was in the range of37.6%~42.7%.
(6) The key factor which affect the malt quality and the suitable Kolbach index ofwheat malts
The key factor that affected the hydrophobicity of the wort was36.8kDa pritein；Thekey factors that affected the viscosity were13.5and11.5kDaproein and WEAXs. The keyfactors that affected the chromaticity were α-AN,10.6kDa protein, glucose and mannose. Itwas when the Kolbach index was in the range of37.6%~42.7%that the wheat malts qualitywas the best.
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