摘要
以新鲜米糠为原料,通过测定水分含量、脂肪酶活力、过氧化物酶活力和总抗氧化能力这四项指标来研究微波辐射处理对米糠稳定性的影响。试验条件下,微波处理米糠的最佳条件为液料比2:20,微波功率750 W,处理时间70 s,物料厚度对其影响不显著。试验结果表明,微波辐射处理具有很好地降低米糠中脂肪酶活力和过氧化物酶活力以及提高抗氧化物质含量的作用,提高了米糠的稳定性。
The effect of microwave processing on fresh rice bran stability was examined through by determining of water content, lipase activity, peroxidase activity and total antioxidative capacity. The optimal conditions are that the liquid/material ratio was 2 ： 20, the microwave power of 750 W for 70 s and the material thickness was not significant. The results showed that the microwave treatment could reduce the enzyme activity of rice bran and enhance the role of antioxidants and to improve the stability of rice bran.
出处
《食品工业》
北大核心
2013年第2期123-127,共5页
The Food Industry
关键词
米糠
微波
脂肪酶
过氧化物酶
总抗氧化能力
rice bran
microwave
lipase
peroxidase
total antioxidant capacity（TAC）
