关键词: 精白保胚米, 发芽, 淀粉酶

Abstract: Changes of amylase and some nutrients of polished rice with the germ left intact during germination were investigated with brown rice as the comparison. The results showed that the activities of α-amylase and β-amylase increased to the highest value then decreased gradually during germination. The α-amylase activities of polished rice with the germ left intact reached the highest value after germination for 16 h, which was shorter than that of brown rice. The activity of endoglucanase increased during germination, and that of brown rice was higher than that of polished rice with the germ left intact. The content of total and reducing sugar increased and then decreased during the germination development, and the content of reducing sugar of polished rice with the germ left intact was higher than that of brown rice during germination. The content of starch decreased during the germination development, while the content of amylose having hot-water solubility increased continuously along with germination.