过热蒸汽处理对薏苡仁脂肪酶活性的影响  

Effects on coix seed lipase activity by superheated steam

作　　者：唐新玥 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品工业》2016年第6期58-61,共4页China Food Industry

基　　金：公益性行业（农业）科研专项经费资助（201303069）

摘　　要：为防止薏苡仁脂肪水解和氧化酸败，提高其加工及食用品质，用过热蒸汽对薏苡仁进行灭酶处理。通过调节润麦水分含量，控制润麦时间，改变过热蒸汽处理时间和温度，考察了不同处理条件对薏苡仁脂肪酶活性的影响。结果发现水分含量20％、润麦时间3h时灭酶效果最好。相同温度下，处理时间越长，脂肪酶活性越低；而相同处理时间条件下，不同温度的影响差异较小。210℃过热蒸汽处理磨皮薏苡仁灭酶效果最好，脂肪酶活性从11．05mg／g降低至1．19mg／g；130℃过热蒸汽处理未磨皮薏苡仁灭酶效果最好，脂肪酶活性从11．54mg／g降到1．02mg／g。To prevent coix seed from lipid hydrolytic rancidity and improving the quality of processing and eating, we used superheated steam to deactivate lipase activity of coix seed. By adjusting moisture content, tempering time, time and temperature of superheated steam processing, we investigated the influence of different processing conditions on the coix lipase activity. The results showed that the lipase was best inhibited when moisture content was 20% and tempering time was 3h. At the same temperature, the longer the processing time, the lower the lipase activity; during the same treatment time, the influence of different temperature is small. For buffing coix seed, 210~C superheated steam processing won the best effect on lipase inhibition, lipase activity decreased from 11.05mg/g to 1.19mg/g. While 130~Ctreatment condition is the best for dehulled coix seed, with lipase activity decreased from 11.54mg/g to 1.02mg/g.

关 键 词：薏苡仁 过热蒸汽 脂肪酶活 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]