Abstract
Germinated brown rice conditioned by using cellulases was investigated to degrade some cortex for the improvement of cooking quality. The effects of parameters in terms of cellulases concentration, temperature of cellulases treatment and cellulases treatment time on the hardness of germinated brown rice were analyzed by using response surface methodology. The optimum process parameters were obtained as follows: cellulases concentration of 0.47 mg/mL, temperature of cellulases treatment of 49.5 °C, and cellulases treatment time of 80 min. The results showed that condition parameters of cellulase had a significant negative effect on the hardness of germinated brown rice. The content of gamma aminobutyric acid in germinated brown rice under the optimum enzymatic treatment conditions (16.12 mg/100 g) was higher than that without enzymatic treatment (13.05 mg/100 g). Enzyme degraded surface structure of the germinated brown rice was studied by Scanning Electron Microscopy.
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The authors express their acknowledgment to the Heilongjiang Science and Technology plan (GC12B404) for financial support and all of the persons who assisted in this writing.
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Zhang, Q., Jia, F., Zuo, Y. et al. Optimization of cellulase conditioning parameters of germinated brown rice on quality characteristics. J Food Sci Technol 52, 465–471 (2015). https://doi.org/10.1007/s13197-013-0982-2
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DOI: https://doi.org/10.1007/s13197-013-0982-2