摘要
研究了用木聚糖酶和纤维素酶处理后,抛光米理化性质的变化,分析了处理后糙米的抗氧化性变化规律.结果表明:总体抗氧化能力为糙米>酶处理的糙米>脱壳糙米.酶处理后糙米吸水率增加、蒸煮时膨胀率提高,同时酶处理后糙米的蒸煮品质和营养品质提高.
We studied the physicochemical property of polished rice processed by xylanase and cellulose, and analyzed the change rule of oxidant resistance of the processed brown rice. The results show that the general oxidant resistance of the brown rice is larger than that of the brown rice processed by enzyme, and the oxidant resistance of the brown rice processed by enzyme is larger than that of husked rice. The enzyme-processed brown rice had improved water absorption, so that the expansion rate was improved during cooking. Meanwhile, the enzyme- processed brown rice had improved cooking quality and nutrition quality.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第4期43-45,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
糙米
酶处理
理化特性
抗氧化特性
brown rice
enzymatic treatment
physicochemical property
antioxidant property
