Study on passivation of black rice bran peroxidase by microwave heating

doi:10.13386/j.issn1002-0306.2013.13.060

Study on passivation of black rice bran peroxidase by microwave heating[J]. Science and Technology of Food Industry, 2013, (13): 232-234. DOI: 10.13386/j.issn1002-0306.2013.13.060

Citation:

Study on passivation of black rice bran peroxidase by microwave heating[J]. Science and Technology of Food Industry, 2013, (13): 232-234. DOI: 10.13386/j.issn1002-0306.2013.13.060

Citation:

Study on passivation of black rice bran peroxidase by microwave heating[J]. Science and Technology of Food Industry, 2013, (13): 232-234. DOI: 10.13386/j.issn1002-0306.2013.13.060

Study on passivation of black rice bran peroxidase by microwave heating

Abstract

Abstract

The residual activity of the peroxidase as the standard, the passivation of black rice bran by microwave heating method was studied. Through single factors and orthogonal experiment, the optimum conditions were moisture content 26% , heating time 105s, and heating power 900W.Under these conditions, the residual activity of the peroxidase was 0.5%.This paper`s aim to provide basic science grounds for the development of black rice bran industrialized.

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