摘要
米糠中的脂肪酶能导致米糠脂质迅速酸败,造成米糠品质下降,降低副产物的利用价值。为研究蛋白酶对改善米糠稳定性的影响,以新鲜米糠为原料,脂肪酶活力和游离脂肪酸含量为指标,对不同蛋白酶(碱性蛋白酶、木瓜蛋白酶和胰蛋白酶)处理后的米糠稳定性进行了比较。发现碱性蛋白酶处理的稳定效果最好,28℃存储30 d后,游离脂肪酸增加率仅为12.79%,而未经处理的米糠游离脂肪酸增加率超过200%。适当提高碱性蛋白酶料液比和加酶量有利于米糠稳定化效果。与加热和微波处理方式相比,经碱性蛋白酶处理后的米糠,其γ-谷维素和总酚含量更高,稳定化效果也更好。
The Rice bran is easy to deteriorate due to the endogenous lipase enzymes. In this case, the quality of the rice bran is reduced and the rice bran becomes unusable. In this paper, fresh rice bran was as raw material to evaluate their lipase activity and free fatty acid content by studying the enzymatic properties of different proteases（alkaline protease, papain and trypsin）. The results showed that alkaline protease was the best, and the increase rate of free fatty acid was only 12.79% after storing at 28 ℃ for 30 days, while that in untreated rice bran was more than 200%. Further studies showed that the appropriate increase in the solid-liquid ratio and alkaline protease dosage were beneficial to the stability of rice bran. However, when the solid-liquid ratio and alkaline protease dosage were respectively more than 1：2 and 15 mg/g, the effect of rice bran stabilization was not significant. Compared with the heating and microwave treatment, the rice bran treated with alkaline protease not only had a higher content of γ-oryzanol and total phenol, but also had better stabilization.
作者
高亚奇
熊犍
庄绪会
郭伟群
张晓琳
GAO Ya-qi XIONG Jian ZHUANG Xu-hui GUO Wei-qun ZHANG Xiao-lin(South China University of Technology, Guangzhou 510640 Academy of State Administration of Grain, Beijing 100037)
出处
《食品科技》
CAS
北大核心
2017年第9期171-176,共6页
Food Science and Technology
关键词
米糠
蛋白酶
游离脂肪酸
稳定化
rice bran
protease
free fatty acid
stabilization
