文献类型： 外文期刊
作者： Deng, Yuanyuan 1 ; Zhou, Pengfei 1 ; Li, Ya 1 ; Li, Ping 1 ; Zhao, Zhihao 1 ; Wang, Jiajia 1 ; Zhong, Lihuang 1 ; Liu, Guang 1 ; Zhang, Mingwei 1 ; Liu, Dong 2 ; Zeng, Jiarui 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs,Sericultural & Agrifood, Guangzhou 510610, Peoples R China
2.Shenzhen Polytech Univ, Sch Food & Drug, Shenzhen 518055, Peoples R China
关键词： Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 479 卷
页码：
收录情况： SCI
摘要： Brown rice is nutritious but with low acceptance due to its cooking inconvenience and poor taste. This study investigated the effect of cyclic trace enzymatic hydrolysis (CEH) on brown rice refining and compared it with other two treatments: cyclic trace water infiltration (CWI) and disposable enzymatic hydrolysis (DEH). As results, CEH increased the moisture content of brown rice with a relatively low crack rate. The optimal cooking time was shortened by 14.3 %, and the hardness was decreased while sensory scores significantly improved. Compared to DEH, CEH kept more proteins in brown rice. Additionally, the starch gelatinization structure was more complete after CEH, with a lower proportion of free water. Compared to CWI, CEH disrupted the fiber to form water channels, helping water absorption and rice softening. Therefore, CEH can improve the cooking and taste qualities of brown rice, which is significant for promoting the brown rice dietary consumption.
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