Enzymatic polishing of rice - A new processing technology
Enzymatic polishing of rice - A new processing technology
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DOI：
10.1016/j.lwt.2008.02.007
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发表时间：
2008-12-01
影响因子：
6
通讯作者：
Bal, Satish
中科院分区：
文献类型：
--
作者：
Das, Mithu;Gupta, Suneel;Bal, Satish
开发了一种利用木聚糖酶和纤维素酶对大米进行更有选择性的抛光的新工艺。这些酶是由曲霉产生的。和木霉(Trichoderma sp.)糙米在35℃的水中浸泡24小时，达到35.5g/100g的饱和水分水平，这导致GABA浓度增加到27 mg/100g大米。酶处理在50℃下进行2小时，这些酶作用于麸层中的非淀粉多糖，释放出它们的单体糖成分，通过高效液相色谱检测。用扫描电子显微镜研究了稻米的酶降解表面结构。通过对糙米进行酶处理，使糙米的粗油含量和粗纤维含量分别降低了16g/100g和20g/100g。(C)2008年，由爱思唯尔有限公司代表瑞士食品科学与技术学会出版。
A novel processing technology was developed to polish rice in a more selective way with the help of xylanase and cellulase enzymes. The enzymes are produced from Aspergillus sp. and Trichoderma sp., respectively. Brown rice was soaked in water at 35 degrees C for 24 h to attain a saturated moisture level of 35.5 g/100 g, which leads to an increase in GABA concentration to 27 mg/100 g of rice. Enzymatic treatment was done for 2 h at 50 degrees C. The enzymes acted upon the non-starch polysaccharides of the bran layers releasing their monomeric sugar constituents, as detected through HPLC. Enzyme degraded surface structure of the rice grain was also studied by Scanning Electron Microscopy. Crude oil and crude fibre content of brown rice was reduced by 16 g/100 g and 20 g/100 g, respectively, through enzymatic treatment over brown rice. (C) 2008 Published by Elsevier Ltd on behalf of Swiss Society of Food Science and Technology.