微波加热钝化黑米糠过氧化物酶  

Study on passivation of black rice bran peroxidase by microwave heating

作　　者：邓文辉[1] 

机构地区：[1]陕西理工学院体育学院,陕西汉中723001

出　　处：《食品工业科技》2013年第13期232-234,共3页Science and Technology of Food Industry

基　　金：陕西省教育厅专项科研计划项目(12JK0822);陕西理工学院科研项目(SLGKY12-15)

摘　　要：采用微波加热法,以过氧化物酶残余活力为指标,通过单因素和正交实验得出微波钝化黑米糠过氧化物酶的最佳条件为:黑米糠含水量26%、加热时间105s、加热功率900W,该优化条件下过氧化物酶残余活力为0.5%。旨在为黑米糠工业化开发提供基础科学依据。The residual activity of the peroxidase as the standard,the passivation of black rice bran by microwave heating method was studied. Through single factors and orthogonal experiment, the optimum conditions were moisture content 26% ,heating time 105s,and heating power 900W.Under these conditions, the residual activity of the peroxidase was 0.5%.This papers aim to provide basic science grounds for the development of black rice bran industrialized.

关 键 词：黑米糠 过氧化物酶 微波 

分 类 号：TS201.1[轻工技术与工程—食品科学]