摘要
在一定反应条件下,糙米中的内源酶被活化,可对糙米粉产生明显的水解作用,使其水溶物增多。为了进一步探索糙米粉适宜的水解反应条件,以水溶物含量为指标,通过单因素试验和正交试验以确定糙米粉内源酶水解的优化反应条件。试验结果表明:影响糙米粉水溶物含量因素的主次顺序依次为反应温度、反应时间、料水比;优化条件为温度30℃,反应时间30h,料水比1∶3.0;在此条件下糙米粉中水溶物质量分数达19.57%,比糙米原粉中的10.84%水溶物质量分数提高了80.54%。
Under certain conditions, endogenous enzymes in brown rice were activated, and could produce significant hydrol- ysis of brown rice powder, the water soluble matters increased. In order to explore the suitable reaction conditions, with water soluble matters content as the index, through the single factor experiment and orthogonal experiment, the optimum endogenous enzyme hydrolysis conditions of brown rice powder were determined. The successive order of the impact factors for water solu- ble matters in brown rice powder were reaction temperature, reaction time, ratio of material to water; the optimized conditions were temperature 30C, reaction time 30 h, the ratio of material to water 1 ： 3. Under the conditions, the water soluble mat- ters in brown rice powder was 19.57%, increased by 80.53% than that in the brown rice powder（10.84%）.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第12期1-2,17,共3页
Cereal & Feed Industry
关键词
糙米粉
内源酶
水解反应
优化条件
brown rice powder
endogenous enzyme
hydrolysis reaction
optimized conditions
