Ca^(2+)/GA_3处理对发芽糙米中淀粉酶活力影响的研究  

Effects of Ca^(2+)/GA_3 on Amylase Activity in Germinating Brown Rice

作　　者：顾振新[1] 陈志刚[1] 段颖[1] 蒋振辉[1] 

机构地区：[1]南京农业大学食品科技学院,南京210095

出　　处：《中国粮油学报》2003年第5期12-15,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了Ca2 +/GA3处理对发芽糙米中淀粉酶活力的影响。结果表明 ,在 (16± 1℃ )发芽温度下 ,0～ 15mmol/LCa2 +浓度范围内 ,以 0 .5mmol/L处理的发芽糙米中淀粉酶活力最高 ,超过 5 .0mmol/L则产生抑制作用 ;Ca2 +配合GA3的处理中以 0 .5mmol/LCa2 ++ 0 .0 2mg/LGA3的处理对提高淀粉酶活力、淀粉降解速度和还原糖生成速度的效果为最好。糙米中还原糖含量的变化与淀粉酶活力变化趋势是一致的。The role of exogenous Ca 2+ /GA 3 in the induction of amylase activity during germination of brown rice at (16±1)℃ was invesigated.Treating with different Ca 2+ concentration ranging from zero to 15mmol/L,the top amylase activity in the brown rice was induced at 0.5mmol/L Ca 2+ ,while amylase activity was inhibited significantly at more than 5.0 mmol/L Ca 2+ .Treating the brown rice with 0.5mmol/L Ca 2+ combined with GA 3(0.02mg/L～2.0mg/L)increased the amylase activity and the rate of starch degradation,of which the combination of 0.5mmol/L Ca 2+ with 0.02mg/L Ca 2+ /GA 3 was optimum.The change of reducing sugar content had strong correlation with the amylase activity.

关 键 词：Ca^2+/GA3处理 发芽糙米 淀粉酶活力 CA^2+浓度 淀粉降解 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]