糙米发芽过程中蛋白酶活力动态变化研究
详细信息Dynamic changes of proteinase activities in brown rice during sprouting period
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摘要: 以糙米为原料,在单因素实验的基础上,选取发芽温度、浸泡时间、发芽时间和亚硒酸钠浓度为自变量,以蛋白酶活力为响应值,采用中心组合设计,研究各自变量及其交互作用对蛋白酶活力的影响。利用响应面分析法,模拟得到糙米发芽过程中蛋白酶活力动态变化的二次多项式回归方程预测模型,并确定的最佳工艺参数为发芽时间24h、浸泡时间9h、发芽温度30℃和亚硒酸钠浓度20mg/L。此最佳条件下,蛋白酶活力为5.09U;γ-氨基丁酸含量为144.33mg/100g,远高于发芽前的5.12mg/100g;有机硒含量为0.376mg/kg。Abstract: Effects of germination temperature, soaking time, germination time and concentration on proteinase activity in brown rice by using central composite design were investigated.The predictive polynomial quadratic equations model was developed, and optimal condition dynamic changes of proteinase activities in brown rice during sprouting period could be concluded as follows:germination time 24h, soaking time 9h, germination temperature 30℃, concentration of sodium selenite 20mg/L, on these conditions, the protease activity was up to 5.09U, and meanwhile the content ofγ-aminobutyric acid (GABA) was 144.33mg/100g determined by HPLC, the results showed that the content of GABA in brown rice after germination was much higher than before germination (5.12mg/100g) , organic-Se was 0.376mg/kg.
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