外源酶改善糙米食味品质的研究  

Effects of exogenous enzyme on the eating quality of brown rice

作　　者：刘志伟[1] 林蓓蓓[1] 蓝小花[1] 张晨[1] 

机构地区：[1]嘉应学院生命科学学院,梅州514015

出　　处：《食品科技》2011年第5期156-159,共4页Food Science and Technology

基　　金：广东省高等学校学科建设专项经费科研项目(2005);梅州市科技计划项目(2005A11)

摘　　要：实验通过用纤维素酶、复合果胶酶来部分降解糙米中的粗纤维和果胶物质,改善糙米的食用品质。通过测定纤维素等物质的变化及糙米饭的感官,确定纤维素酶的作用条件为：反应温度45~50℃,加酶量0.11mg/mL,pH值4.8~5.2,作用时间4h;复合果胶酶的作用条件为：反应温度45~55℃,pH值5.0~5.6,加酶量0.6mg/mL,酶作用时间2h以上。实验发现经纤维素酶和复合果胶酶处理后的糙米食用品质较处理前有明显改善,其中纤维素酶作用好于复合果胶酶,混合酶作用效果最好。This paper focuses on the whole process of the experiment, which has done to improve the eating quality via using cellulase, pectinase and proteinase to deal with brown rice. The results showed that the optimum conditions for the cellulase were： the temperature 45~50 ℃, pH 4.8~5.2, the addition of cellulase 0.11 mg/mL and the reactive time 4 h. The optimum conditions for the pectinase and proteinase were： the temperature 45~55℃, pH 5.0~5.6, the addition of the enzyme 0.6 mg/mL and the reactive time above 2 h. The result shows that the eating quality of brown rice that was done by cellulase , pectinase and proteinase are much better than that wasn’t done.

关 键 词：糙米 纤维素酶 复合果胶酶 食味品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]