【摘要】 在相同的反应温度和反应时间的条件下,以水溶性物质含量为指标,探讨了糙米在发芽及糙米粉状态下内源酶的酶解反应对食用品质的影响。试验结果表明,发芽糙米和糙米酶解粉的水溶性物质总量、水溶性粗蛋白质含量均比糙米原粉高;发芽糙米和糙米酶解粉的米粉糊液稳定性增强,而糙米酶解粉的增加效果明显高于发芽糙米,显示着内源酶酶解效果在糙米粉状态下优于整粒的发芽糙米。更多还原

【Abstract】 Under the conditions of the same reaction temperature and reaction time,with water soluble matter content as the index,the endogenous enzyme reaction of germinated brown rice and brown rice powder were compared.The results showed that:the water soluble substances,total soluble protein content of germinated brown rice and brown rice powder hydrolysate were both higher than that of brown rice powder,and the stability of rice paste was enhanced.The effect of brown rice powder hydrolysate was significantly better than that of germinated brown rice,showing the endogenous enzyme in brown rice powder state was better than that in the whole germinated brown rice.更多还原