摘要
研究黑米在发芽过程中VB2及可溶性蛋白含量的变化规律,在22℃条件下进行黑米的发芽实验,在发芽过程中测定VB2及可溶性蛋白含量测定。实验表明,在发芽期间黑米中VB2含量呈现上升趋势。在22℃发芽条件下,可溶性蛋白含量在发芽第6天为最大值;而在28℃发芽条件下,黑米中可溶性蛋白含量增加了19.5%,可溶性蛋白含量在发芽第4天为最大值。
To study the variation of changes of Vs2 and soluble protein content of black rice at 22 ℃. The results showed that,bring germination, the Vs2 content of black rice had a rising tend. Soluble protent had a maximum in gamination sixth day at 22 ℃. However,the maximum appeared on gamination fourth day at 28 ℃ and the soluble content increased by 19.5 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第10期35-38,共4页
Food Research and Development
关键词
黑米
发芽
VB2
可溶性蛋白
black rice
germination
VB2
soluble protein
