浸泡工艺对糙米发芽率的影响

以早籼稻为原料,研究了其糙米的浸泡工艺对其发芽率的影响。浸泡工艺因素选取用水量、浸泡温度、浸泡时间以及浸泡液添加剂。结果表明,浸泡时用水量为糙米质量的8倍以上适宜糙米发芽,吸水率在24%～29%;适宜发芽的浸泡温度和时间组合分别为35℃浸泡6h,30℃浸泡8h;浸泡温度与时间组合在30℃浸泡8～10h,此时发芽率最高;在浸泡液中添加赤霉素或Ca2+,当浸泡液中赤霉素浓度为0.1mmol/L时,糙米发芽率最高;当浸泡液中Ca2+浓度为1.0mmol/L时,糙米发芽率最高。同时还测定了糙米和发芽糙米中主要物质还原糖、总糖、蛋白质、γ-氨基丁酸含量,并进行对比。

Effect of soaking process on the germination rate of brown rice

The effect of soaking process of early indica rice on the germination rate of brown rice was studied,factors including water addition,soaking temperature,time and soak additive.The result showed that:The water addition of more than 8 times the brown rice amount was suitable for germination,water absorption at 24%~29%;The suitable condition of soaking temperature and time for germination were 35℃ for 6 h,and 30℃ for 8 h,respectively;The germination rate was the highest at 30℃ soaking for 8~10 h.Adding gibberellin or Ca2+ in soak,with gibberellin concentration of 0.1 mmol/L in soak,the germination rate of brown rice was the highest;With Ca2+ concentration of 1.0 mmol/L in soak,that of brown rice was also the highest.And reducing sugar,total sugar,protein,γ-aminobutyric acid content in brown rice and germinated brown rice were determined and compared.