微波处理对稻谷品质及脂肪酶活性的影响

袁建,赵腾,丁超,邢常瑞,张斌,陈尚兵,何荣,鞠兴荣

Effects of Microwave Treatments on Rice Quality and Lipase Activity

Jian YUAN,Teng ZHAO,Chao DING,ChangRui XING,Bin ZHANG,ShangBing CHEN,Rong HE,XingRong JU

图5 不同处理条件及温度对稻谷脂肪酸值和脂肪酶活力的影响 图5-A 为不同处理条件下稻谷的脂肪酸值；图5-B 为不同处理条件下稻谷脂肪酶的活力。UT：未处理样品；HAT-60℃：热风60℃对照组；MW-1、MW-2、MW-3、MW-4、MW-5、MW-6：0.69 W·g-1 缓苏组、0.69 W·g-1 未缓苏组、1.29 W·g-1 缓苏组、1.29 W·g-1 未缓苏组、1.92 W·g-1 缓苏组、1.92 W·g-1未缓苏组

Fig. 5 Effects of different treatments on paddy fatty acid value and lipase Fig. 5-A represented the fatty acid value of paddy in different treatment conditions. Fig. 5-B represented the lipase activity of paddy under different treatment conditions. UT: Untreated sample. HAT-60℃: Hot air treatment (60℃). MW-1: Microwave dose was 0.69 W·g-1 with tempering. MW-2: Microwave dose was 0.69 W·g-1 without tempering. MW-3: Microwave dose was 1.29 W·g-1 with tempering. MW-4: Microwave dose was 1.29 W·g-1 without tempering. MW-5: Microwave dose was 1.92 W·g-1 with tempering. MW-6: Microwave dose was 1.92 W·g-1 without tempering