Method for fast judging enzyme activity in grain and predicting enzyme adaptation temperature

Abstract

The invention discloses a method for fast judging the enzyme activity in grain and predicting the enzyme adaptation temperature, and relates to the technical field of grain quality evaluation and determination method. The method mainly comprises the following steps of (1) pretreatment; (2) moisture content determination and sample weighting; (3) fast viscosity analysis instrument temperature procedure setting; (4) feature viscosity determination on blank sample and enzyme inhibitor adding samples; (5) enzyme activity judgment according to the obtained comparison feature spectrogram; (6) judgment of most proper temperature of enzyme in the grain through the differences of enzyme activities at different temperatures. The invention provides the novel method for determining the enzyme activityand enzyme adaptation temperature in the grain. The method has the characteristics that the operation is simple and convenient; high speed and high accuracy are realized; the repeated performance isgood; the cost is low; the time is saved. The grain quality analysis efficiency can be favorably improved; the quality determination operability can be favorably improved; the labor and material wasteis avoided; the theoretical guidance is provided for grain processing, storage and application.

Description

technical field [0001] The invention relates to a method for rapidly determining enzyme activity in grains and predicting enzyme optimum temperature, and belongs to the technical field of quality evaluation and determination methods. Background technique [0002] my country is rich in grain resources and has a wide variety of varieties, especially rice and wheat are the main grain crops in my country, and they are also the grain species with the largest circulation and consumption in my country. Their output and quality are directly related to agricultural production and people's living standards. As people's requirements for food quality are getting higher and higher, the quality of different grains is also generally concerned by people. [0003] The activity of endogenous enzymes in grains is an important indicator for its quality control and application. There are differences in the enzyme activities of different varieties and origins of grains, which will lead to the ap...

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Problems solved by technology

[0004] At present, there are many methods for the determination of enzyme activity, and the principles of the methods are also different. There are mainly iodine colorimetry and falling number method. Among them, the iodine colorimetric method has a high degree of variation, large errors, and takes a long time. , in comparison, the falling number method has high precision and small coefficient of variation, so it is widely used in the control of wheat quality, but most of its methods use wheat as raw material to measure the activity of α-amylase, especially the activity of high-temperature amylase. activity, and the enzymes in grains are a mixture, different enzymes have an impact on the quality of grains, but there are few determinations for the total enzyme activity of a wide range of grains

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