Abstract:

Brown rice was treated with cellulase and pectinase to eliminate crude fiber and pectins, in an effort to improve its cooking quality, which was expressed with water absorption ratio, dissolved solid content and iodine blue value of cooking water. Effects of main enzymolysis conditions, i.e., enzymolysis temperature, time and enzyme addition amount, were studied and the enzymolysis process was optimized through conducting an orthogonal test. Results showed that the optimum conditions for cellulase were as follows: with cellulase of 10ml, enzymolysis at 50℃ for 120min, and the optimum conditions for pectinase were as follows: with cellulase 10ml, enzymolysis at 55℃ for 120min. Sensory evaluation indicated that eating quality of brown rice treated with cellulase and pectinase was significantly improved, compared to the control.

Key words: brown rice, cellulase, pectinase, cooking quality