作　　者： ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《食品与发酵工业》 2002年第11期4-7,共4页

摘　　要： 研究了Ca2 + 处理对发芽糙米中淀粉酶活力的影响。结果表明 ,在 (2 1± 0 5 )℃发芽温度下 ,0～ 15mmol/LCa2 + 浓度范围内 ,低浓度的Ca2 + 能提高发芽糙米中淀粉酶活力 ,最佳浓度为 0 5mmol/L ,超过此浓度则产生抑制作用。在不同的发芽时间里 ,糙米中淀粉酶活力都表现出这一变化趋势 ;淀粉含量随淀粉酶活力升高而降低 ;低浓度Ca2 + 有提早发芽糙米还原糖含量高峰出现的作用。 Amylase activity of brown rice treated with 0～15.0?mmol/L CaCl 2 concentrations during germination time at(21±0.5)℃ was studied in this paper. The results showed that low CaCl 2 concentration increased the amactivity of germinating brown rice.Optimal CaCl 2 concentration was 0.5?mmol/L. Amylase activities were low in germinating brown rice with treatments of 5.0 and 15.0?mmol/L CaCl 2.The same rule showed in the different germination time.The starch content decreased as amylase activity increased.Peak of the reducing sugar content in germinating brown rice with treatment of 0.5?mmol/L CaCl 2 appeared earlier than other treatments.

关 键 词： 钙处理 发芽糙米 淀粉酶活力 钙浓度

领　　域： [轻工技术与工程] [轻工技术与工程]