摘要
酶解或发酵是食品加工常用的手段。在酶解或发酵过程中,食物中的微量元素会发生变化。本文研究了(1)α-淀粉酶和胰蛋白酶加酶量、反应pH值、酶解温度和酶解时间对富硒大米粉中硒含量及保留率的影响;(2)采用植物乳杆菌和酿酒酵母发酵处理富硒大米粉,分析发酵过程中硒含量的变化,结果表明:α-淀粉酶酶解淀粉,可使硒含量提高,胰蛋白酶处理硒含量下降。α-淀粉酶和胰蛋白酶处理导致硒的保留率分别下降7%~17%和13%~29%,说明蛋白酶造成的硒的损失大。采用植物乳杆菌和酿酒酵母发酵的大米粉中硒保留率分别下降14.65%和21.66%,说明采用植物乳杆菌发酵对硒的保存率较好。
The trace elements in food will change during enzymatic hydrolysis or fermentation. The major study in this paper includes： ①The effects of different dosages, reaction pH values, enzymatic hydrolysis temperatures and enzy- matic hydrolysis time of or-amylase or trypsin on relative Se content and total Se retention rate in Se-enriched rice flour; ②fermenting the Se-enriched rice flour by Lactobacillus plantarum or Saccharomyces cerevisiae so as to analyze the vari- ation of Se content during the fermentation process. The results indicated that when using the a-amylase to hydrolyze starch, the relative Se content was increased, while the relative Se content was decreased when processing with the trypsin. The α-amylase treatment and the trypsin treatment resulted in that the total Se retention rate decreased by 7%- 17% and 13%-29% respectively. The total Se retention rate of rice flour fermented by Lactobacillus plantarum or Sac- charomyces cerevisiae was decreased by 14.65% and 21.66% respectively.
作者
杨玎玲
范冬雪
吴继红
胡小松
沈群
Yang Dingling;Fan Dongxue;Wu Jihong;Hu Xiaosong;Shen Qun(College of Food Science and Engineering,China Agricultural University,Beijing 100083;National Engineering Research Center for Fruit and Vegetable Processing,Beijing 100083;Beijing Key Laboratory of Plant Protein and Cereals Processing,Beijing 100083)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第8期136-145,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
"十三五"国家重点研发计划(2016YFD0401103)
关键词
富硒米粉
发酵
酶解
硒含量
Se-enriched rice flour
fermentation
enzymatic hydrolysis
Se content
