食品工业科技2013，Vol.34Issue(13)：232-234,3.
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
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.关键词
黑米糠/过氧化物酶/微波Key words
black rice bran/ peroxidase/ microwave分类
轻工纺织引用本文复制引用
邓文辉..微波加热钝化黑米糠过氧化物酶[J].食品工业科技,2013,34(13):232-234,3.基金项目
陕西省教育厅专项科研计划项目(12JK0822) （12JK0822）
陕西理工学院科研项目(SLGKY12-15). （SLGKY12-15）
