内源酶萌发预处理时间对全谷物糙米提取物品质的影响  

Effects of pre-treatment time of endogenous enzyme germination on the quality of the extraction from whole grain brown rice

作　　者：刘明[1] 杜传林[1] 刘艳香[1] 汪丽萍[1] 田晓红[1] 谭斌[1] 刘宏[2] 吴娜娜[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]中国农业科学院农业信息研究所,北京100017

出　　处：《食品工业科技》2013年第6期118-122,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05);农业科技成果转化资金项目(2010GB24490678)

摘　　要：为探索内源酶萌发预处理对糙米提取物品质特性的影响,以早籼稻糙米为对象,以提取物锤度、DE值、多酚含量、总抗氧化能力及γ-氨基丁酸含量等为指标,通过对糙米样品预处理、酶解等工序的研究,探讨不同的萌发时间对糙米提取物品质的影响。结果表明,在萌发过程中,内源酶及胚芽的生长对于后续糙米提取物产品的质量影响较大。内源酶萌发处理糙米12h可获得产品特性较好的提取物产品,糙米提取物的糖锤度为15.5%、DE值0.3,总酚含量1.2%,每毫克提取物总抗氧化能力0.05U,γ-氨基丁酸含量达到38mg/100g。对比未经萌发处理,预处理后的糙米提取物品质显著提升。In order to understand the impact of germinated pre-treatment on the quality of the extraction from brown rice,this study focused on properties of the extraction from early indica rice of different germinated pre- treatment time by determing the brix value, the DE value, the polyphenol content,the total antioxidant capacity and γ-aminobutyric acid content. The result indicated that 12 hours pre-treatment of endogenous enzyme germination could help to obtain available product, and the brix value, DE value,polyphenol content,total antioxidant capacity and γ-aminobutyric acid content of the extraction from brown rice were 15.5%, 0.3, 1.2%, 0.05U/rag and 38mg/100g, respectively. The quality of the extraction from brown rice was improved by pre- treatment of endogenous enzyme.

关 键 词：萌发 全谷物 糙米 提取物 Γ-氨基丁酸 内源酶 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]