超微粉碎对发芽糙米功能特性影响  

Effect of Superfine Grinding on Functional Properties of Germinated Brown Rice

作　　者：于晓红[1] 刘丽宅 刘颖[1] 王秋[1] 窦博鑫[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《农产品加工》2016年第5期29-31,共3页Farm Products Processing

基　　金：黑龙江省应用技术研究与开发计划项目(GC13C112)

摘　　要：以发芽糙米为原料,采用气流式超微粉碎技术制备出发芽糙米超微粉,通过测定发芽糙米超微粉的葡萄糖束缚力、持油力、阳离子交换能力和胰脂肪酶活抑制力对其功能特性的影响。结果表明,超微粉碎对发芽糙米粉的功能特性具有显著影响,经气流粉碎处理的发芽糙米超微粉平均粒径为12.58μm,比范围在80~100目的发芽糙米粉对葡萄糖（浓度为100 mmol/L）束缚能力提高了42.21%,持油力提高了284.05%,阳离子交换能力提高了30.12%,胰脂肪酶活抑制力提高了47.32%。The effect of superfine grinding on germinated brown rice＇s（GBR） glucose absorption capacity（GAC）, oil holding capacity（OHC）,cation exchange capacity（CEC）,pancreatic lipase activity inhibitory are studied. The results show that superfine grinding had significant effect on functional properties. GBR superfine powder＇s GAC（100 mmol/L） increased by 42.21%,OHC increased by 284.05% than the mesh screen of GBR powder is 80~100,CEC increased by 30.12%,and its pancreatic lipase activity inhibition increased by 47.32%.

关 键 词：发芽糙米 超细微粉碎 功能特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]