【正文】 ch is shelled. Brown rice has more nourishment than fine rice. Selenium is the necessary trace element of the mammal, the human body is no exception of course. Selenium can enhance the immunity of human body in some degree, which is of great importance to us. Selenium has the function of lifting the heavy metal poisoning because it can also eliminate the heavy metals which are accumulated in the human body, which makes it a natural antidote of some heavy metals. But the inanic selenium is highly toxic, the biological function of selenium is mainly reflected in selenoprotein. The brown rice can absorb inanic selenium outside when germination and transform it into anic selenium, which can be utilized by human body. That’s why the germinated brown rice draws great attentions. When the brown rice is soaking, different temperature and time will influence the water absorption of it. Different selenium concentration may affect the germination rate and the nutrients of the brown rice after germination, thus may affect the contents and quality of selenoprotein. So the study of different temperature, time and selenium concentration is necessary. In this study, we can finally optimize the craft of extracting selenoprotein from the brown rice which is rich in selenium through the research that different temperature and time will influence the water absorption of it and different selenium concentration may affect the germination rate and the nutrients of the brown rice after germination. Key word： brown rice, selenium, selenoprotein, craft III 目 次 1 引言 ............................................................. 1 研究背景 ................................................... 1 糙米 .................................................. 1 糙米的營養(yǎng)價(jià)值 ........................................ 1 硒蛋白的作用 .......................................... 2 國內(nèi)外研究現(xiàn)狀 ............................................. 2 國外研究 .............................................. 3 國內(nèi)研究 .............................................. 4 研究目的和內(nèi)容 ............................................. 5 研究目的 ............................................... 5 主要研究內(nèi)容 ........................................... 5 2 材料與方法 ....................................................... 5 實(shí)驗(yàn)材料 ................................................... 6 主要儀器及試劑 ............................................. 6 主要儀器及設(shè)備 ........................................ 6 主要試劑 .............................................. 6 測定指標(biāo)與方法 ............................................. 6 原料主要成分分析 ...................................... 7 富硒糙米制備工藝流程 .................................. 7 浸泡溫度與時(shí)間對糙米吸水量的影響 ...................... 7 不同硒濃度處理對糙米發(fā)芽率的影響 ...................... 8 不同硒濃度處理對糙米發(fā)芽后營養(yǎng)成分的影響 .............. 8 硒蛋白的提取 .......................................... 9 3 結(jié)果與分析 ....................................................... 9 浸泡溫度與時(shí)間對糙米吸水量的影響 ........................... 9 不同硒濃度處理對糙米發(fā)芽率的影響 .......................... 11 硒濃度對糙米發(fā)芽后營養(yǎng)成分的影響 .......................... 11 IV 對淀粉含量的影響 ..................................... 11 對可溶性蛋白質(zhì)含量的影響 ............................. 12 富硒糙米中硒蛋白提取工藝的優(yōu)化 ............................. 12 提取時(shí)間對可溶性蛋白提取量的影響 ..................... 13 提取溫度對可溶性蛋白提取量的影響 ..................... 13 提取液 pH 值對可溶性蛋白提取量的影響 .................. 14 結(jié) 論 ............................................................. 16 致 謝 ............................................................. 17 參 考 文 獻(xiàn) ........................................................ 18 1 1 引言 研究背景 糙米 糙 米 就 是稻谷 去除稻殼 后的產(chǎn)品，由果皮、種皮、胚乳及胚所組成。不同的浸泡溫度和時(shí)間會對糙米的吸水量造成影響，不同的硒濃度處理會對糙米的發(fā)芽率和發(fā)芽后的營養(yǎng)成分造成影響，從而影響硒蛋白的提取含量和質(zhì)量。糙米在發(fā)芽時(shí)可以吸收外源無機(jī)硒，并將