作　　者： ; ; ; ; ; ;

机构地区： 华中农业大学

出　　处： 《粮食与饲料工业》 2006年第5期1-2,14,共3页

摘　　要： 4个不同品种的糙米样品在35℃下发芽60 h,每间隔12 h取样分析其碳水化合物组成及相关酶活性的变化。结果表明,发芽使不同品种糙米的淀粉、直链淀粉及支链淀粉含量降低;还原糖和可溶性糖含量先增加、后降低;总淀粉酶活力和α-淀粉酶活力先上升、后下降。其中,籼稻糙米发芽36 h时,还原糖和可溶性糖含量以及总淀粉酶和α-淀粉酶活力达到高峰;而粳稻糙米和糯稻糙米的高峰值则出现在发芽48 h时。 4 Varieties of brown rice germinated for 60 h under 35℃. The carbohydrate composition and relevant enzyme activity were determined every 12 h during germination. The result showed that the contents of starch, amylose and amylopectin decreased. The contents of reducing and soluble sugar increased at first and then decreased. The activities of total amylase and a-amylase also increased at first and then decreased. For long-grain nonglutinous brown rice, the peak values of reducing and soluble sugar content, amylase and a-amylase activity appeared when germinated for 36 h, while for short-grain nonglutinous brown rice and glutinous brown rice, these peak values appeared when germinated for 48 h.

关 键 词： 糙米 发芽 碳水化合物 淀粉酶活力

领　　域： [轻工技术与工程] [轻工技术与工程]