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

对熟大麦的主要特性，如直链淀粉、蛋白质和物理特性进行了评价。利用世界各地的大麦样品开发了用于PCR的模板dna，并开发了细胞壁相关酶（如纤维素酶或木聚糖酶）的引物。开发了主要蛋白、淀粉相关酶、Z蛋白、酒花相关引物、酵母相关引物等引物。用上述引物对啤酒的口感和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.