作　　者： ; ; ;

机构地区： 嘉应学院生命科学学院

出　　处： 《食品科学》 2009年第23期356-360,共5页

摘　　要： 目的:使用纤维素酶、果胶酶来部分降解糙米中的粗纤维和果胶物质,改善糙米的食用品质。方法:选取温度、酶用量和作用时间3个因素,以糙米的加热吸水率、米汤固形物质量、米汤碘蓝值等为考察蒸煮品质指标,通过单因素和正交试验考察酶作用的最佳条件。结果:确定纤维素酶作用的最佳作用条件为:反应温度50℃、加酶量10ml、酶作用时间120min;果胶酶的最佳作用条件为:反应温度55℃、加酶量10ml、酶作用时间120min。结论:经纤维素酶和果胶酶处理后的糙米食用品质较处理前有明显改善,其中纤维素酶作用好于果胶酶,而两种酶共同作用没有明显叠加效果。 Brown rice was treated with cellulase and pectinase to eliminate crude fiber and pectins, in an effort to improve its cooking quality, which was expressed with water absorption ratio, dissolved solid content and iodine blue value of cooking water. Effects of main enzymolysis conditions, i.e., enzymolysis temperature, time and enzyme addition amount, were studied and the enzymolysis process was optimized through conducting an orthogonal test. Results showed that the optimum condi-tions for cellulase were as follows： with cellulase of 10ml, enzymolysis at 50℃ for 120min, and the optimum conditions for pectinase were as follows： with cellulase 10ml, enzymolysis at 55℃ for 120min. Sensory evaluation indicated that eating quality of brown rice treated with cellulase and pectinase was significantly improved, compared to the control.

关 键 词： 糙米 纤维素酶 果胶酶 蒸煮品质

领　　域： [轻工技术与工程] [轻工技术与工程]