内源酶对糙米理化性质影响的初步探讨

摘要

探讨了糙米粉在一定的水温条件下,内源酶对糙米粉理化性质的影响.试验结果表明,在30℃水温条件下,经内源酶作用后,糙米粉水溶性物质总量增加了104％,水溶性蛋白质氨基酸增加了110％；在水溶性蛋白质中,8种必需氨基酸平均增加率为133％；糙米粉水溶液黏度随着酶解时间的增加而增大.%The effect of endogenous enzyme on physicochemical properties of brown rice flour under certain temperaturernconditions was discussed. The results showed that: at 30℃ by endogenous enzyme action, the water soluble substance ofrnbrown rice flour was increased by 104%, and amino acids of water soluble protein increased by 110%; In water soluble protein,the average increase rate of 8 kinds of essential amino acids was 133% , The viscosity of brown rice flour solution increased with enzymolysis time increasing.