Unlock instant, AI-driven research and patent intelligence for your innovation.

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: 2015-04-22
JIANGSU UNIV
View PDF4 Cites 0 Cited by
  • 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 radiation treatment method for inhibiting brown rice rancidity, stabilizing brown rice lipase activity and improving eating quality, which can solve the problem of brown rice deactivation and stabilization, further improve the safe storage of brown rice and ensure the eating quality of brown rice

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method for stabilizing enzyme activity of brown rice lipase and improving eating quality

Examples

Experimental program
Comparison scheme
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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a treatment method for stabilizing brown rice lipase enzyme activity and improving edible quality, belonging to the technical field of agricultural product storage. Follow the steps below: weigh 200g of brown rice, add water to adjust the initial water content to 13.6~18.0%, seal it with plastic wrap, and balance it at 4°C for 12 hours; use infrared radiation for heat treatment, and the specific parameters are: the temperature of the infrared radiation plate The temperature is 398.6±11.9°C, the infrared radiation distance is 10~30cm, and the processing time is 3~7min; Changes in volume and soluble solids content. The treatment method adopted in the invention is simple and easy to operate, and can realize continuous large-scale production.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/06
Inventor 马海乐闫景坤金建王振斌
Owner JIANGSU UNIV