关键词: 糯小麦, 糖化, 酿酒, 动态变化

Abstract:   【Objective】The objectives of this study are to analyze the dynamic changes of main chemical composition of waxy wheat during saccharification, and to determine the optimizing condition of saccharification.【Method】Waxy wheat and common wheat were used as materials for saccharification by inoculating fuqu, then the dynamic changes of main chemical composition was investigated. Meanwhile, fermentable sugars of steamed and saccharified mash were analyzed. Optimal condition of saccharification using waxy wheat as the material was also investigated by orthogonal experiment.【Result】The trend of dynamic change of waxy wheat and common wheat during saccharification was similar. The amount of reducing sugar increased at the beginning and then decreased, reaching maximum at 24 h. Also, the activity of glucoamylase increased at first and reached maximum at 32 h and then decreased. In addition, pH decreased at first and then stayed with little decreasing. The change of total acid was just opposite to pH. Meanwhile, hydroxylation of waxy wheat starch was quicker than that of common wheat, and the reducing sugar content of waxy wheat was higher than that of common wheat when saccharification finished. The activity of waxy wheat glucoamylase during saccharification was slightly lower than that of common wheat. The analysis of fermentable sugars by HPLC showed that the proportion of fermentable sugars to polysaccharide was increased and polysaccharides were hydrolyzed into low molecular and short chain polysaccharides. The optimal condition of saccharification was as follows: saccharification temperature 35℃, fuqu 1%, saccharification time 36 h.【Conclusion】The hydroxylation of waxy wheat starch was quicker than that of common wheat, and reducing sugar content of waxy wheat was higher when saccharification finished. These suggested that saccharification effect of waxy wheat was better than that of common wheat.

Key words: waxy wheat, saccharification, wine brewing, dynamic change