酶对发芽糙米皮层结构影响的研究  

Effect of enzyme on cortex structure of germinated brown rice

作　　者：胡秀娟[1] 刘亚伟[1] 刘洁[1] 李元丽[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2012年第8期30-32,36,共4页Cereal & Feed Industry

基　　金：河南工业大学2010年研究生科技创新基金项目资助(10YJS021)

摘　　要：糙米经过发芽,激发内源酶使得营养价值得以提升的同时,皮层结构也发生了变化,使口感得以变好,但与白米相比还有一定差距。以实验室生产的发芽糙米为原料,利用木聚糖酶和纤维素酶的共同作用对发芽糙米皮层的纤维结构进行部分降解,以酶解释放出的葡萄糖量为指标进行单因素实验,在保证皮层结构的前提下得出结论:在pH5.0,木聚糖酶和纤维素酶质量分数为0.1%,酶解时间5h,酶解温度45℃的条件下,酶解释放出的葡萄糖的浓度为8.39mg/ml。通过扫描电镜可见,经过酶解的发芽糙米皮层结构明显比原糙米及发芽糙米松散。The nutritive value of brown rice increased significantly after germination by arousing the internal enzyme, the cor-tex structure changed, and the taste became better. Using germinated brown rice prepared in laboratory as material, the cortex of germinated brown rice was partly disintegrated by a combination of xylanase and cellulase. With the extraction content of glucose as an index, the disintegrating conditions were studied by singlefactor tests. To ensure the structure of cortex, the pa-rameters were as follows： pH5.0,the concentration of xylanase and cellulase of 0.1%, at 45℃ for 5 h. The concentration of glucose was 8.39 mg/ml. Observed by SEM, the cortex structure by enzymatic hydrolysis was looser than that of brown rice and germinated brown rice.

关 键 词：发芽糙米 皮层结构 木聚糖酶 纤维素酶 葡萄糖 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.25[轻工技术与工程—食品科学与工程]