射频加热灭酶处理对米糠稳定性和品质的影响  

Effect of lipase deactivation through radio frequency on the rice bran's quality and stability

作　　者：史乐伟[1] 王珂[1] 邓红[1] 孟永宏[1] 贺小化[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2014年第12期113-117,共5页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费(GK201303005);陕西省科技统筹计划(2011KTCQ02-04);农业部苹果体系(CARS-28)项目资助

摘　　要：以米糠为原料,采用传统热风加热和射频加热两种方式处理米糠,比较了不同处理对米糠的稳定化效果;分析探讨了射频加热稳定化处理对米糠营养品质的影响。实验结果表明:传统热风加热难以达到稳定米糠目的,其过氧化物酶活仍为27%;射频灭酶处理的米糠,脂肪酶和过氧化物酶活力显著降低,其过氧化物酶活下降了98.7%;存放过程中米糠油脂降解慢,酸值低,表现出较好的储藏稳定性;但米糠在120℃射频加热时颜色变深,营养物质有所损失。所以射频加热灭酶处理对提高米糠稳定性有良好作用,值得推广应用。The enzyme inactivation by radio frequency and traditional hot air heating treatment on the rice bran were studied. The rice bran＇s stability was compared through different heating method and the rice bran＇s quality by radio frequency heating was analyzed. Results showed that traditional hot air heating treatment on rice bran could not get the aim of stability（peroxidase activity still was 27%）. Under the RF enzyme inactivation process,lipase and peroxidase activity of rice bran was significantly decreased,the reduction of peroxidase activity got to 98.7%. At the same time,the oil extraction rate was high and the acid value of rice bran oil was low. It also showed that oil degradation was slow and stability,that was good during oil storage after RF enzyme inactivation process. However,the rice bran color was more darken,and nutrients of rice bran have a little loss,when it heated at 120℃ RF. So,RF thermal inactivation treatment had a good effect to improve the stability of rice bran,it should be widely applied.

关 键 词：米糠 射频加热 灭酶 稳定性 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]