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》 2003年第3期46-49,共4页

摘　　要： 研究了温度处理对发芽糙米中淀粉酶活力的影响。结果表明 :在 1 6～ 2 8℃温度范围内 ,较低的温度能提高发芽糙米中α 淀粉酶和总淀粉酶活力 ,较高的温度使酶活力高峰提前出现 ,糙米最适发芽温度为 2 2℃。发芽糙米中 β 淀粉酶活力受发芽温度的影响较小。在发芽期间 ,糙米中淀粉含量随淀粉酶活力升高而降低 ,还原糖含量先升后降。 Amylase activities of brown rice during germination at 16～28℃ were investigated α and total amylase activities of germinating brown rice in the lower temperature were increased, but the peaks of amylase activity were early in the higher temperature Optimal germinating temperature was 22℃ Change in β amylase activity of brown rice was small at different germinating temperature Starch content decreased as amylase activity increased, reducing sugar content in germinating brown rice increased at the beginning, then decreased with time extending

关 键 词： 温度处理 发芽糙米 淀粉酶活力 淀粉酶

领　　域： [轻工技术与工程] [轻工技术与工程]