微波加热钝化黑米糠过氧化物酶

Study on passivation of black rice bran peroxidase by microwave heating

摘要: 采用微波加热法,以过氧化物酶残余活力为指标,通过单因素和正交实验得出微波钝化黑米糠过氧化物酶的最佳条件为:黑米糠含水量26%、加热时间105s、加热功率900W,该优化条件下过氧化物酶残余活力为0.5%。旨在为黑米糠工业化开发提供基础科学依据。

Abstract: The residual activity of the peroxidase as the standard, the passivation of black rice bran by microwave heating method was studied. Through single factors and orthogonal experiment, the optimum conditions were moisture content 26% , heating time 105s, and heating power 900W.Under these conditions, the residual activity of the peroxidase was 0.5%.This paper`s aim to provide basic science grounds for the development of black rice bran industrialized.