摘要
对糙米中的抗营养因子——植酸和胰蛋白酶抑制因子含量进行测定,采用酶解及热磨法、发芽法和糙米酵素法去除抗营养因子,并比较去除率。结果表明:3种方法均可有效降低糙米中抗营养因子含量,其中酶解法去除植酸效果最佳,糙米酵素法去除胰蛋白酶抑制因子效果最佳且有利于糙米品质的改善。
The content of antinutritional factors：phytic acid and trypsin inhibitor in brown rice were determined, and remove antinutritional factors by enzyme hydrolysis, hot milling, germinating and brown rice leaven methods, and then compare the removal rate. The results show that the three methods all can effectively reduce the content of antinutritional factors, among which the enzymatic hydrolysis is the best in removing phytic acid, and brown rice leaven method is the best in removing trypsin inhibitor and beneficial to the improvement of the quality of brown rice.
作者
钱亚丹
毛鹏
张俊杰
代岚
姜忠丽
QIAN Yadan;MAO Peng;ZHANG Junjie;DAI Lan;JIANG Zhongli(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2018年第2期36-39,共4页
Agricultural Science & Technology and Equipment
基金
沈阳师范大学大学生创新创业省级项目(201710166051)
关键词
糙米
抗营养因子
植酸
胰蛋白酶抑制因子
酶解
发芽
酵素
brown rice
antinutritional factors
phytic acid
trypsin inhibitor
enzymolysis
germinating
enzyme
