Processing method for stabilizing enzyme activity of brown rice lipase and improving eating quality

A lipase enzyme, quality improvement technology, applied in the direction of preservation of seeds through radiation/electric treatment, etc., to achieve the effects of convenient operation, stable lipase enzyme activity, improvement of edible quality, and inhibition of rancidity

Active Publication Date: 2013-12-25
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies in the existing stable brown rice lipase enzyme activity treatment technology, under the premise of ensuring that the nutritional value and commodity value of brown rice are not affected, Provides an infrared radia

Method used

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  • Processing method for stabilizing enzyme activity of brown rice lipase and improving eating quality

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Experimental program
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Effect test

Embodiment 1

[0021] Weigh 200 g of brown rice, add distilled water to adjust the initial water content of brown rice to 15.0%, seal it with plastic wrap, let it stand in a refrigerator at 4°C, and balance it for 12 h, then carry out infrared radiation treatment. The conditions of infrared radiation treatment were: preheating the infrared radiation plate for 15 minutes, stable temperature T=398.6±11.9℃, infrared radiation distance of 10 cm, and treatment time of 3 minutes. After the treatment, it was crushed for 2 minutes and passed through a CQ16 sieve (40 mesh) to obtain brown rice flour. It was measured that the fatty acid value of brown rice decreased by 2.1 standard units (mg KOH / 100g brown rice), the residual lipase activity was 90.6%, the iodine blue value was 0.11, the water absorption was 0.35 g water / g brown rice, and the soluble solid content was 1.37 g dry matter / 100 g brown rice.

Embodiment 2

[0023] The test treatment process is the same as in Example 1, except that the initial water content is 13.6%, the infrared radiation distance is 30 cm, the fatty acid value of brown rice is reduced by 0.2 standard units (mg KOH / 100g brown rice), and the residual lipase activity is 94.4 %; the iodine blue value is 0.10, the water absorption is 0.37g water / g brown rice, and the soluble solid content is 1.41g dry matter / 100 g brown rice.

Embodiment 3

[0025] The experimental treatment process is the same as in Example 1, except that the infrared radiation distance is 20 cm, and the treatment time is 5 minutes. The fatty acid value of brown rice is reduced by 9.5 standard units (mg KOH / 100g brown rice), and the residual lipase activity is 69.8%. The iodine blue value is 0.08, the water absorption is 0.38g water / g brown rice, and the soluble solid content is 1.23g dry matter / 100 g brown rice.

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Abstract

The invention provides a processing method for stabilizing enzyme activity of brown rice lipase and improving eating quality and belongs to the field of agricultural product preservation technology. The processing method comprises the following steps: weighing 200g of brown rice, adding water, adjusting the initial water content to 13.6 to 18.0%, sealing by a fresh-keeping film, balancing for 12h at 4 DEG C; carrying out heating treatment by infrared radiation method, wherein the specific parameters are as follows: the temperature of an infrared radiation plate is 398.6+/-11.9 DEG C, the infrared radiation distance is 10-30cm, the processing time is 3-7min; after the processing is finished, cooling to normal temperature, crushing, screening, analyzing the changes of the fatty acid value, the lipase activity, the blue value, the water absorbing capacity and the soluble solid content in the brown rice. The processing method provided by the invention is simple and feasible, the operation is convenient, and furthermore, by adoption of the processing method, the continuous mass production can be realized.

Description

technical field [0001] The invention relates to a treatment method for stabilizing brown rice lipase activity and improving eating quality, in particular to an infrared radiation treatment method for stabilizing brown rice lipase activity and improving eating quality, and belongs to the technical field of agricultural product storage. Background technique [0002] Brown rice is rich in nutrients, including tocotrienols, α-lipoic acid, γ-oryzanol and other natural antioxidants and bioactive substances, which are of great significance to human health and the prevention and treatment of modern civilization diseases. It is reported that brown rice has health functions such as anti-oxidation, lowering blood fat, regulating blood sugar, improving immunity, anti-tumor and detoxification. The FDA lists brown rice as a whole grain health food and recommends direct consumption. However, due to the high lipid content of brown rice, the hydrolysis reaction caused by lipase and the oxid...

Claims

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Application Information

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IPC IPC(8): A23B9/06
Inventor 马海乐闫景坤金建王振斌
Owner JIANGSU UNIV
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