Enzymatic polishing of rice - A new processing technology

被引：46

作者：

Das, Mithu ^{[1
]}

Gupta, Suneel ^{[1
]}

Kapoor, Vishal ^{[1
]}

Banerjee, Rintu ^{[1
]}

Bal, Satish ^{[1
]}

机构：

[1] Indian Inst Technol, Agr & Food Engn Dept, Microbial Biotechnol & Downstream Proc Lab, Kharagpur 721302, W Bengal, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 10期

关键词：

Brown rice; Germinated brown rice; GABA; Cellulases; Xylanases;

D O I：

10.1016/j.lwt.2008.02.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A novel processing technology was developed to polish rice in a more selective way with the help of xylanase and cellulase enzymes. The enzymes are produced from Aspergillus sp. and Trichoderma sp., respectively. Brown rice was soaked in water at 35 degrees C for 24 h to attain a saturated moisture level of 35.5 g/100 g, which leads to an increase in GABA concentration to 27 mg/100 g of rice. Enzymatic treatment was done for 2 h at 50 degrees C. The enzymes acted upon the non-starch polysaccharides of the bran layers releasing their monomeric sugar constituents, as detected through HPLC. Enzyme degraded surface structure of the rice grain was also studied by Scanning Electron Microscopy. Crude oil and crude fibre content of brown rice was reduced by 16 g/100 g and 20 g/100 g, respectively, through enzymatic treatment over brown rice. (C) 2008 Published by Elsevier Ltd on behalf of Swiss Society of Food Science and Technology.

引用

页码：2079 / 2084

页数：6

共 24 条

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