糙米发芽过程中淀粉酶活力及其相关代谢产物变化研究  

Study on the Changes of Amylase Activity and Related Metabolites during the Germination of Brown Rice

作　　者：陶澍[1] 宋玉[1] 曹磊[1] 夏青[1] 刘超[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《安徽农业科学》2018年第6期151-153,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省农业科学院院长青年创新基金项目(16B1224);安徽省农业科学院科技创新团队项目(14C1206);安徽省农业科学院人才发展专项资金项目(16F1207)

摘　　要：[目的]探讨糙米发芽过程中淀粉酶活性变化以及相关代谢产物的影响。[方法]以安徽主栽稻米品种徽两优6号为研究对象,将糙米在28℃下发芽60 h,考察发芽期间相关淀粉酶活性以及代谢产物的变化。[结果]糙米中总淀粉酶活力和β-淀粉酶活力先上升、后下降;淀粉、直链淀粉及支链淀粉含量降低;还原糖和总糖含量先增加后降低。其中,总淀粉酶和β-淀粉酶活力在糙米发芽48 h时达到高峰,还原糖和总糖含量在发芽36 h时最高;与对照组相比,糙米总淀粉含量在发芽60 h时降低了39.35%,直链淀粉含量降低了45.43%,支链淀粉含量降低了37.81%。[结论]该研究可为糙米深加工和综合利用提供参考。[ Objective]To explore the changes of amylase activity and the influence of related metabolites during the germination of brown rice.[Method]The main rice variety Huiliangou 6 was selected as the research object. The brown rice wa sprouted under 28 ^ for 60 h. Then,the activities and metabolites of related amylase during brown rice sprout period were investigated. [Result]The results displayed that the activities of total amylase and p-amylase in the brown rice increase and subsequently decrease. The activities of total amylase and p-amylase were reached tothe peak value after being sprouted for 48 h,while the contents of reducing sugar and total contents of total starch,amylose and amylopectin in brown rice decrease by 39.35% ,45.43% and 37. can provide a reference for the deep processing and comprehensive utilization of brown rice.

关 键 词：发芽糙米 淀粉酶 淀粉 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]