期刊论文

The study of the removal of cadmium in the rice by microorganisms and effects on the qualities of rice flour

中文

武汉轻工大学学报

2095-7386

2018

37

02

1-8

10.3969/j.issn.2095-7386.2018.02.001

2015年国家粮食公益性行业科研专项(201513006)；

本校为第一机构

笔者在本研究中提出了用正交法优化微生物发酵法削减大米粉中镉污染的工艺条件,在最优条件下测定了微生物发酵对两种污染程度不同的大米的主要化学成分的影响,并用差示扫描量热法(differential scanning calorimetry,DSC)、X射线衍射(X ray diffraction,XRD)、红外光谱等方法分别研究了微生物发酵大米热力学特征、淀粉晶体结构及官能团的影响。结果表明,最佳的发酵菌种为植物乳杆菌,发酵法削减大米中镉的最佳条件为接种量3.5%,发酵时间为48h,料液比为1:3。在此条件下,镉含量为0.459±0.006mg/kg米中的镉去除率达到80.02±1.10%,可以得到镉含量为0.092±0.003 mg/kg的大米;镉含量为0.873±0.031m...

In this paper,we optimized the condition for removing cadmium in rice with microbiology by the orthogonal method.We determined the effect of the optimized treatment for cadmium removal on main components retention of two kinds of rice with different levels of pollution(0.459 ± 0.006 kg/mg,0.873 ± 0.031 mg/kg).And by using differential scanning calorimetry(DSC),X ray diffraction(XRD)and infra-red spectrometry respectively,we studied the effects of thermodynamic characteristics and starch crystal structure and functional group of the fermentati...