硬水沸对石灰的影响,在质地改善和固方面
Sumiko Nakamura1, Ken'ichi Ohtsubo1
1Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan.
Foods (Basel, Switzerland)
|July 14, 2023
概括
高温会产生带有改变酶的状米粒. 在硬水中煮状大米可以防止质地恶化,并显著增加的吸收.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 大米成熟期间的高温会导致粉状粒,影响大米的质量.
- 与全谷物相比,石灰质谷物表现出不同的酶活性.
- 状粒的酶变化会影响质地和营养素的可用性.
研究的目的:
- 在高温下形成的状米粒的特征.
- 为了研究内源性酶在灰米纹理中的作用.
- 评估硬水在缓解灰米质量恶化和增强矿物质吸收方面的有效性.
主要方法:
- 在灰和全米粒之间比较酶活性 (粉酶,蛋白酶,西兰酶,细胞酶).
- 在普通水中的米的糖分,矿物质含量和质感特性分析与硬水.
- 评估在硬水中煮熟的米的吸收.
主要成果:
- 与全谷物相比,性谷物显示出氨酶,蛋白酶,西兰酶和细胞酶的活性发生显著变化.
- 氨酶,氨酶和蛋白酶有助于改变煮熟的灰米的质地.
- 硬水有效地抑制了白米中的内源性水解酶 (α-氨酶,β-氨酶,蛋白酶,西兰酶).
- 硬水使的吸收增加了2.6至16.5倍.
结论:
- 酶活性是粉状大米纹理变化的关键因素.
- 硬水是一种可行的方法,可以防止煮熟的灰米的质地恶化.
- 硬水显著提高了来自大米消费的的生物可用性.
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