黑米发芽过程中蛋白酶变化的初步研究

Preliminary Study on the Change of Protease in the Course of Black Rice Germination

采用分光光度计法,对黑米发芽过程中蛋白酶含量变化进行测定。实验表明,发芽前处理方法和发芽温度对蛋白酶活力的提高均有影响,黑米中的蛋白质可在蛋白酶的作用下发生水解,其水解产物是人体更容易吸收的氨基酸。

Spectrophotometer was used to determined the protease change in the course of black rice germination in this paper. The results showed that germination pre-treatment and germination temperature on protease activity were affected. Under the occasion of protease, the black rice protein were hydrolysised, and the hydrolysis products was a kind of amino.acid that absorbed easily.