| 黑米发芽过程中蛋白酶变化的初步研究 |
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| 引用本文： | 傅维,吕晓玲.黑米发芽过程中蛋白酶变化的初步研究[J].农产品加工．学刊,2010(3):49-51. |
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| 作者姓名： | 傅维 吕晓玲 |
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| 作者单位： | 1. 天津科技大学,天津,300222;天津现代职业技术学院,天津,300222
2. 天津科技大学,天津,300222 |
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| 摘 要： | 采用分光光度计法,对黑米发芽过程中蛋白酶含量变化进行测定。实验表明,发芽前处理方法和发芽温度对蛋白酶活力的提高均有影响,黑米中的蛋白质可在蛋白酶的作用下发生水解,其水解产物是人体更容易吸收的氨基酸。
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| 关 键 词： | 黑米 发芽 蛋白酶 变化 |
Preliminary Study on the Change of Protease in the Course of Black Rice Germination |
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| Fu Wei,Lv Xiaoling.Preliminary Study on the Change of Protease in the Course of Black Rice Germination[J].Nongchanpin Jlagong.Xuekan,2010(3):49-51. |
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| Authors: | Fu Wei Lv Xiaoling |
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| Institution: | 1.Tianjin University of Science and Technology/a>;Tianjin 300222/a>;China/a>;2.Tianjin Modern Vocational Technology College/a>;China |
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| Abstract: | Spectrophotometer was used to determined the protease change in the course of black rice germination in this paper.The results showed that germination pre-treatment and germination temperature on protease activity were affected.Under the occasion of protease,the black rice protein were hydrolysised,and the hydrolysis products was a kind of amino acid that absorbed easily. |
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| Keywords: | black rice germination protease change |
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