循环微量酶化水解预处理增强了棕:和味道
Yuanyuan Deng1, Pengfei Zhou1, Ya Li1
1Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Food chemistry
|March 16, 2025
概括
循环微量酶化水解 (CEH) 通过减少时间和增强味道来改善米. 这种方法可以保存营养和蛋白质,使棕更具吸引力.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
背景情况:
- 棕色大米营养丰富,但由于具有具有挑战性的特性和不良味道,消费者接受度较低.
- 现有的改善米质量的方法在有效性或营养保留方面存在局限性.
研究的目的:
- 为了研究循环微量酶化水解 (CEH) 在提炼米中的有效性.
- 为了将CEH与循环微量水透 (CWI) 和一次性酶化水解 (DEH) 进行比较,用于米改良.
主要方法:
- 棕使用CEH,CWI和DEH进行了处理.
- 评估的关键参数包括水分含量,裂纹率,时间,硬度,蛋白质含量,粉凝化和感觉属性.
主要成果:
- CEH显著改善了棕米的水分含量和低裂纹率.
- 最佳时间降低了14.3%,硬度降低,感官得分大幅改善.
- 与DEH相比,CEH保留了更多的蛋白质,并导致了较为完整的粉凝化.
- 与CWI相比,CEH有效地破坏了大米纤维,创造了与CWI相比增强水的吸收和软化的通道.
结论:
- CEH是一种有效的方法,可以增强棕的和感官质量.
- 通过CEH实现的改进可以促进更多的棕米消费.
- 与CWI和DEH相比,CEH在营养保留和结构修改方面具有优势.
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