纤维素酶处理对有色发芽糙米营养品质的影响

doi:10.16178/j.issn.0528-9017.20170409

浙江农业科学 ›› 2017, Vol. 58 ›› Issue (4): 580-582.DOI: 10.16178/j.issn.0528-9017.20170409

纤维素酶处理对有色发芽糙米营养品质的影响

毛光锋¹, 王艳², 沈圣泉^{2, *}

1.浙江勿忘农种业科学研究院,浙江杭州 310005;
2.浙江大学农业与生物技术学院,浙江杭州 310029

收稿日期:2017-02-19 出版日期:2017-04-15
通讯作者: 沈圣泉,副教授,博士,研究方向为水稻诱变种质创新和研究工作,E-mail:shenshq@zju.edu.cn。
作者简介:毛光锋(1989—),男,实习研究员,在读研究生,研究方向水稻品质育种和加工;王艳(1991—),女,硕士,研究方向为稻米功能营养品质。共同第一作者。
基金资助:
浙江省粮食新品种选育重大科技专项(2016C120203); 浙江省公益性技术应用研究计划项目(2015C32054)

Received:2017-02-19 Online:2017-04-15

摘要/Abstract

摘要： 以有色米红米(BP480)、黑米(BP602)和白米(BP015)为研究对象,探究纤维素酶处理对有色发芽糙米营养品质的影响。结果表明,经纤维素酶处理制作的有色发芽糙米(红米、黑米)的总酚含量、抗氧化活性有显著提高,维生素E各成分均无显著变化,而大多游离氨基酸含量则明显降低;其中,γ-氨基丁酸虽有下降趋势,但变化不显著。

关键词: 发芽糙米, 有色稻米, 纤维素酶, 抗氧化活性, 游离氨基酸

中图分类号:

S511

毛光锋, 王艳, 沈圣泉. 纤维素酶处理对有色发芽糙米营养品质的影响[J]. 浙江农业科学, 2017, 58(4): 580-582.

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纤维素酶处理对有色发芽糙米营养品质的影响

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