超声波处理对发芽糙米主要成分变化的影响  

Effects of Ultrasonic Treatment on Main Components of Germminated Brown Rice

作　　者：郑艺梅[1] 黄河[1] 华平[1] 罗时鹏[1] 尹国圣[1] 

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《食品科学》2008年第11期337-339,共3页Food Science

基　　金：安徽省教育厅项目(2005KJ159);安徽科技学院重点学科建设基金项目(YZD2004-15)

摘　　要：采用28kHz和40kHz的超声波对糙米进行0、2、4、8、16和32min处理后35℃下发芽24h,分析发芽糙米主要成分和相关酶活性的变化。结果表明,两种频率的超声波处理均可提高发芽糙米中可溶性蛋白和游离氨基酸、γ-氨基丁酸含量,且分别在8min和16min达到峰值。较长时间处理时,28kHz有助于糙米发芽过程中淀粉的降解和还原糖的生成;40kHz能显著提高发芽糙米的α-淀粉酶活力。Before germinating under 35 ℃ for 24 hours, brown rice was treated with ultrasonic at 28 kHz and 40 kHz for 0, 2, 4, 8, 16 and 32 minutes, respectively. The effects of ultrasonic treatment were studied on the main components and relative enzyme activity of germminated brown rice. Results showed that the contents of soluble protein, gamma-aminobutyric acid and free amino acid increase after ultrasonic treatment at two frequencies, and are highest at 8 and 16 minutes respectively. With treatment time extending, the content of starch decreases and reduced sugar increases at 28 kHz, but α-amylase activity is improved obviously by the ultrasonic treatment at 40 kHz.

关 键 词：超声波 发芽糙米 淀粉 还原糖 游离氨基酸 Γ-氨基丁酸 Α-淀粉酶活力 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]