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In this paper, the four factors and five levels of secondary orthogonal rotation combination test design , response surface analysis with wheat beer saccharification directly related to the proportion of wheat malt , add water, a multiple of 52 ° C holding time , 65 ℃ holding time , factors such as the indexes wheat juice yield, reducing sugar content , Q - amino nitrogen content filtering time studied . The optimum saccharification process parameters : the small malt proportion of 40% , and water feed ratio of 4.8 ( v / w) of 52 ° C holding time 36min, 65 ℃ holding time 73min . Wort yield was 69.02% . Wheat beer before cooking , the boiled wort with dextran gel filtration chromatography separation of protein components , are to obtain a more pronounced peak in front of the protein component of the large and medium - sized molecules . By a Folin- phenol method for the determination of the protein content of the two components corresponding to each sample , before cooking , the protein content of the boiled wort first component corresponding to the large and medium molecular were 352mg / L and 356 mg / L , the two components corresponding to the small - molecule protein component content of 1070mg / L and 1154mg / L respectively . By SDS gel electrophoresis technique on previously obtained second component corresponds to the protein component of a molecular weight distribution studies, the corresponding protein component has a molecular weight in the range 12235-17471 Da . The HPLC method was wheat beer wort fermentable sugar components analyzed . The results showed that wheat beer wort sample recoveries contain fructose, glucose, sucrose , maltose and maltotriose Five fermentable sugar , and its content are 0.15,0.85,0.34,5.19,1.87 (g/100ml) ; between 94.1% -103.6 % .
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