臭氧处理对糯米糊化特性和淀粉酶活性影响的研究

Effect of ozone treatment on pasting properties and amylase activity of glutinous rice

臭氧是一种绿色的氧化剂。研究了采用质量浓度为5mg/L的臭氧,以不同处理时间(15、30、45、60min)的糯米制得糯米粉,对糯米粉的糊化特性、淀粉酶活性进行了研究。实验结果表明,随着臭氧处理时间的增加,糯米粉的糊化黏度呈增大趋势,峰值黏度、最低黏度、最终黏度较对照组有显著性增加(P<0.05),糯米粉的抗老化性略有减弱,降落数值随着处理时间的增加而增大。DNS法测得糯米粉中α-淀粉酶和β-淀粉酶的活性随着臭氧处理时间延长而显著降低,处理时间与淀粉酶活性成显著性负相关(P<0.05)。

Ozone was a environment oxidant.5mg/L ozone was used to treat glutinous rice for different time（15,30,45,60min）.The pasting properties and amylase activity of glutinous rice powder were detected.The results showed that：the pasting viscosity of glutinous rice powder was increased with ozone treatment time increasing,while the peak viscosity,the lowest viscosity and final viscosity were significantly higher than that of the control group（P0.05）;the aging resistance was slightly weakened;falling number were increasing at the same change trend;the activity ofα-amylase andβ-amylase of glutinous rice powder detected by DNS were markedly decreased with ozone treatment time prolonging,and the amylase activity with ozone treatment time had a significant negative correlation（P0.05）.