糙米发芽过程中内源酶活力及主要成分的变化  

Changes of Endogenous Enzyme Activities and Major Components in Brown Rice during Germination

作　　者：丁俊胄[1] 刘贞[1] 赵思明[1] 熊善柏[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第11期29-32,共4页Food Science

基　　金：湖北省科技攻关项目(2009BBB017)

摘　　要：目的:探讨糙米在发芽过程中内源酶活力和主要成分的变化规律及相关性。方法:以"早944"稻米为材料制备发芽糙米,在30℃下发芽培养72h,每隔12h对其内源酶活力和主要成分含量进行测定。结果:糙米内α-淀粉酶、β-淀粉酶、蛋白酶、谷氨酸脱羧酶、植酸酶等内源酶活力呈现上升趋势,发芽72h时酶活力分别达5.45U/g、3.78U/g、14.08U/g、9.72U/100g、3.44U/g;γ-氨基丁酸、还原糖、游离氨基酸含量呈现增长趋势,发芽72h时含量分别为237.05mg/100g、18.15mg/g、214.94μg/g;同时,总糖、粗蛋白和植酸含量呈现降低趋势,发芽72h时含量分别为44.16、9.59、1.99mg/g。结论:内源酶与其代谢的底物及代谢产物之间都存在显著相关性,部分内源酶与非内源酶代谢相关底物及产物之间亦存在显著相关性。糙米发芽72h后的营养价值高于发芽前,适宜用作新型糙米食品的生产原料。Objective： To investigate the changes of endogenous enzyme activities and major components as well as their correlation in brown rice during germination.Methods： Z944 rice was used as the material to prepare germinated brown rice by incubating at 30 ℃ for 72 h.Analysis of endogenous enzyme activities and major components in germinated brown rice was conducted every other 12 h during germination.Results： The activities of α-amylase,β-amylase,protease,glutamic acid decarboxylase and phytase in germinated brown rice exhibited an upward trend and reached up to 5.45 U/g,3.78 U/g,14.08 U/g,9.72 U/100g and 3.44 U/g,respectively at the end of the generation period.However,the contents of γ-aminobutyric acid,reducing sugars and free amino acids showed a tendency to decline and the corresponding final values were 44.16,9.59 mg/g and 1.99 mg/g,respectively Conclusion： The activities of 5 endogenous enzymes investigated had a significant correlation with the contents of their metabolic substrates or metabolites,and some of them were also significantly correlated with non-enzyme metabolic substrates or corresponding metabolites.The nutritional value of 72 h germinated brown rice is higher than that of ungerminated brown rice and therefore 72 h germinated brown rice is suitable for the development of novel brown rice food products.

关 键 词：糙米 发芽 内源酶 营养成分 相关性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]