Study on elucidation of relation between cell-wall related enzymes and physical properties of cooked barley

对熟制大麦的直链淀粉、蛋白质和物理特性等主要特性进行了评价。利用世界各地的大麦样品开发了用于聚合酶链式反应的模板DNA，并开发了纤维素酶或木聚糖酶等细胞壁相关酶的引物。开发了针对主要蛋白质、淀粉相关酶、蛋白Z、酒花相关基因、酵母相关基因的新型引物。用上述引物对啤酒的口感或泡沫稳定性进行了多元回归分析，得到了较高的多元回归系数。

Principal properties, such as amylose, protein and physical properties of cooked barley, were evaluated. Template DNAs for PCR were developed using world-wide barley samples, and primers for cell-wall related enzymes, such as cellulase or xylanase, were developed. Novel primers for main proteins, starch-related enzymes, protein Z, hop-related primers, yeast-related primers, were developed. Multiple regression analyses were carried out, using above-mentioned primers, for taste or foam stability of beer, which led to high multiple regression coefficients.