Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice
Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice
复制标题
超声辅助纤维素酶预处理和酶解产物蒸煮增强糙米的冻融稳定性
DOI：
10.1016/j.lwt.2022.114390
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发表时间：
2023-01
影响因子：
6
通讯作者：
Sun Baoguo
中科院分区：
文献类型：
--
作者：
Lu Shiyi;Mu Yifan;Xu Minghao;Wen Yangyang;Li Hongyan;Wang Jing;Sun Baoguo
糙米（BR）营养丰富，成为方便米发展的良好来源。然而，BR的麸皮层和食品供应链中的冻融会影响大米的质地并限制适口性。本研究旨在应用超声波辅助纤维素酶（UAC）的预处理方法，该方法已被证明可以改善BR的质构属性，并进一步利用酶解产物进行煮饭，以稳定质构，防止冻融。与用水或稀释的水解产物煮熟的大米相比，经过纤维素酶预处理并在蒸煮过程中添加酶水解产物的BR在五个冻融循环中表现出稳定的硬度和粘性。通过扫描电子显微镜和低场核磁共振观察到，用水解产物煮熟的BR表现出更均匀的微观结构和抗冻融的水流动性降低，这表明水解产物中的糖和蛋白质有助于提高米饭的持水能力。此外，用水解产物烹制的 BR 在纤维 (0.23 g/kg) 和蛋白质 (0.19 g/kg) 含量方面表现出显着的优势。 UAC预处理和酶解产物蒸煮相结合，为方便糙米的冻融稳定性和营养品质提高提供了一种有前景的加工方法。
Brown rice (BR) is rich in nutrients and becoming a good source for convenience rice development. However, the bran layer of BR and freeze-thawing in food supply chains affects the rice texture and limits the palatability. This study aims to apply the preprocessing method of ultrasound-assisted cellulase (UAC) that has been demonstrated to improve the textural attributes of BR, and further make use of the enzymatic hydrolysates for rice cooking, to stabilize the texture against freeze-thawing. BR with cellulase pretreatment and addition of the enzymatic hydrolysates during cooking exhibited stable hardness and stickiness over five freeze-thaw cycles as compared to the rice cooked with water or the diluted hydrolysates. As observed by scanning electron microscopy and low-field nuclear magnetic resonance, BR cooked with the hydrolysates displayed more homogenous microstructure and the reduced water mobility against freeze-thawing, revealing that sugar and proteins in the hydrolysates contributed to promote the water holding capacity of cooked rice. Moreover, BR cooked with the hydrolysates exhibit noted advantages in fiber (0.23 g/kg) and proteins (0.19 g/kg) content. The combination of UAC pretreatment and cooking with the enzymatic hydrolysates provides a promising processing method for convenience brown rice with improved freeze-thaw stability and nutritional quality.
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影响因子：
11.2
作者：
Fan, Daming;Ma, Shenyan;Chen, Wei
通讯作者：
Chen, Wei
影响因子：
3.2
作者：
ELIASSON, AC;KIM, HR
通讯作者：
KIM, HR
影响因子：
2.3
作者：
Yunmei Luo;Hao Cheng;L. Niu;Jianhui Xiao
通讯作者：
Yunmei Luo;Hao Cheng;L. Niu;Jianhui Xiao
影响因子：
11.2
作者：
Charoenrein, Sanguansri;Tatirat, Orawan;Thongngam, Masubon
通讯作者：
Thongngam, Masubon
影响因子：
3.1
作者：
Daou, Cheickna;Zhang, Hui
通讯作者：
Zhang, Hui