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6 不同处理条件下糙米胚乳横截面结构 A为未经处理样品的糙米胚乳横断面结构,B、D、F、H为热风60℃处理组,水分含量分别为17.42%、14.25%、12.97%、10.27%的糙米胚乳横截面结构;C、E、G、I为1.29 W·g-1微波处理组,水分含量分别为17.69%、14.26%、12.73%、10.78%的糙米胚乳横截面结构。下同

Fig. 6 Cross-sectional structure of brown rice endosperm under different treatment conditions A represented untreated sample. B, D, F, H represented hot air treatment group in the condition of 60℃ and their moisture were separately 17.42%, 14.25%, 12.97%, 10.27%. C, E, G, I represented microwave treatment group in the condition of 1.29 W·g-1 and their moisture were separately 17.69%, 14.26%, 12.73% and 10.78%. The same as below