EFFECTS OF HHP ON MICROORGANISMS, ENZYME INACTIVATION AND PHYSICOCHEMICAL PROPERTIES OF INSTANT OATS AND RICE

摘要

Oats and rice grains were subjected to high hydrostatic pressure (HHP) treatmentrnat 300∼600 MPa at different times, and changes in the microorganism counts,rninactivation of enzymes and selected physicochemical properties were investigated.rnHHP treatment (600 MPa, 5 min) resulted in a significant decrease of totalrnbacterial count. With pressure of 300∼500 MPa for 0∼15 min, lipase activity (LA)rnwas inhibited and the reaction by HHP fitted a first-order kinetics model. HHPrntreatment (600 MPa, 5 min) inactivated 97.5% LA and 92.0% catalase activity ofrnoats. Additionally, the pasting rate of rice and oats treated with 600 MPa for 5 minrnincreased by 75% and 68%, respectively.Meanwhile, the time of pasting degree uprnto 85% were decreased by 46%, and heat absorption capacities were decreased byrn36% and 43%, respectively.