摘要
研究了微波加热对于米糠 5周储藏期间酸值和过氧化值及米糠蛋白溶解性的影响。结果表明 ,利用微波加热稳定米糠 ,可以有效降低酸值 ,防止水解酸败 。
Effects of microwave heating on acid value and peroxide value of rice bran during five week storage period were studied.Results showed that acid value could be reduced effectively through the stabilization of rice bran by microwave heating.Hydrolytic rancidity could be avoided and peroxide value could be decreased.The effect of microwave heating on the solubility of rice bran protein was also discussed.
出处
《粮食储藏》
2002年第6期25-27,共3页
Grain Storage
基金
江苏省科委资助项目 (编号 2 0 0 14 0 3)
