粳糯糙米发芽工艺优化及发芽糙米品质分析  

Optimization of Germination Technology and Quality Analysis of Germinated Japonica Waxy Brown Rice

作　　者：张芳 于丰凡 韩华凤 耿思奕 何文霞 李玲玲 屠洁 刘冠卉 ZHANG Fang;YU Fengfan;HAN Huafeng;GENG Siyi;HE Wenxia;LI Lingling;TU Jie;LIU Guanhui(School of Grain Science and Techology,Jiangsu University of Science and Technology,Zhenjiang 212100,China;College of Biotechnology,Jiangsu University of Science and Technology,Zhenjiang 212100,China)

机构地区：[1]江苏科技大学粮食学院,江苏镇江212100 [2]江苏科技大学生物技术学院,江苏镇江212100

出　　处：《食品科技》2023年第7期124-130,共7页Food Science and Technology

基　　金：镇江市重点研发计划项目(NY2021030);苏州市农业科技创新项目(SNG2022029);江苏科技大学大学生创新项目(2022031)。

摘　　要：为优化粳糯糙米发芽工艺同时分析发芽糙米的理化特性,采用单因素试验及Box-Behnken组合设计研究谷氨酸钠浸泡液浓度、浸泡时间、浸泡温度、发芽时间、发芽温度对γ-氨基丁酸含量的影响。结果表明,最佳发芽条件为谷氨酸钠溶液浓度5 mg/mL、浸泡时间12 h、浸泡温度28℃、发芽时间26 h、发芽温度33℃,在此工艺条件下,γ-氨基丁酸含量为2.59 mg/g DW,是原糙米的2.92倍。同时发现:发芽糙米的吸水率和水溶性均显著提高(P<0.05),糊化温度下降,总酚含量是未发芽糙米的3.31倍,总还原力与羟基自由基清除率分别是未发芽糙米的1.80和10.26倍。In order to optimize the germination process of japonica waxy brown rice and analyze the physi-chemical characteristics of germinated brown rice,single-factor experiment and Box-Behnken combination design were used to study the effects of glutamate soaking solution concentration,soaking time,soaking temperature,germination time and germination temperature on the content of gammaaminobutyric acid(GABA).The results showed that the optimal germination condition was glutamate solution concentration 5 mg/mL,soaking time 12 h,soaking temperature 28℃,germination time 26 h,germination temperature 33℃.Under this process condition,GABA content is 2.59 mg/g DW,which is 2.92 times of the original brown rice.The water absorption and water solubility of germinated brown rice were significantly increased,the gelatinization temperature was decreased,the total phenol content was 3.31 times of the original,the total reducing power and hydroxyl radical scavenging rate were 1.80 and 10.26 times of the original,respectively.

关 键 词：糙米 发芽 Γ-氨基丁酸 糯米 响应面 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]