食品工业科技2018，Vol.39Issue(5)：18-22,29,6.DOI:10.13386/j.issn1002-0306.2018.05.004
膨化方式对发芽糙米主要生理活性物质的影响
Effect of puffing on the main physiological active substances of germinated brown rice
摘要
Abstract
The experiment adopted microwave puffing and extrusion puffing to deal with germinated brown rice,and compared the effects of microwave and extrusion puffing on the color,water solubility,water absorption index and main physiological active substances of germinated brown rice.The results showed that the water absorption indexs of germinated brown rice were increased through microwave and extrusion puffing treatment,and was 1.84 and 2.81 times more than raw germinated brown rice,respectively.The L* values were reduced by 9.29％ and 4.41％.The γ-aminobutyric acid contents were also reduced by 40.42％ and 24.49％.Phytic acid degradation rates were 6.98％ and 14.17％ respectively.The oryzanol content was significantly increased by microwave puffing(p ＜0.05),and was 1.44 times more than pre-treatment.But oryzanol content was significantly decreased by extrusion puffing(p ＜ 0.05),and reduced by 89.2％.There were some lose of γ-aminobutytic and phytic acid after microwave puffing,but with little difference of extrusion puffing.And the oryzanol content increased by microwave puffing.Therefore,microwave puffing can retain the more physiological active substances of germinated brown rice.关键词
发芽糙米/微波膨化/挤压膨化/生理活性物质Key words
germinated brown rice/microwave puffing/extrusion puffing/physiological active substance分类
轻工纺织引用本文复制引用
韩璐,卢小卓,朱力杰,王勃,杨立娜,刘贺,何余堂,马涛..膨化方式对发芽糙米主要生理活性物质的影响[J].食品工业科技,2018,39(5):18-22,29,6.基金项目
国家自然科学基金项目(31601510) （31601510）
辽宁省农业领域青年科技创新人才培养计划(2015001). （2015001）
