Preparation Of Rapeseed Protein From Rapeseed Meal In A Reverse Micelle System And The Study On Its Stpwise Enzymatic Hydrolysis

China is a big paddy producing country,in accordance with the present storage conditions,Storaging of rice needs to occupy a larger storage capacity. Also during the storage processing it required a lot in transport and labor, If it changes the way to storage rice into brown rice can effectively solve these problems. Solving the mainly questiones of brown rice in different conditions,Using the fresh brown rice gained in 2009 as material , the use nitrogen gas cylinder charging and it mainly reseach the effects of quality changes of brown rice storage during different oxygen concentration,moistrue content,temperature, selecting sugar content,the activity of catalase, texture and cooking quality as measured by changes in the quality of the typical indicators of brown rice, brown rice for large-scale implementation of storage reservoirs to provide a theoretical basis. The following are the main results:(1) Sugar content in brown rice in under hypoxic state storage and storage under natural conditions is different. With the brown rice storage atmosphere which temperature was 25℃, four oxygen concentration gradient (2%, 5%, 8%, 21%), moistrue content was 13.5%. Sugar content decreased by 8 %, 10%, 13%, 26%. Hypoxia inhibition of short brown rice can increase the reducing sugar content. Brown rice storage atmosphere which moistrue content was 14.5%,temperature was 25℃and 30℃,the reducing sugar content during storage of the previous 120d rapidly increase 174%,176%, then quickly fell 18% and 27%. At higher storage temperature, The trend of sugar content in brown rice increased and reduced quickly. Under natural conditions, high moisture storage of brown rice at different storage temperatures, the trend of reducing sugar content which is not the same.(2) In 150 days .With the brown rice storage atmosphere which temperature was 20℃,four oxygen concentration gradient (2%,5%,8%,21%), moistrue content was 13.5%.Their catalase activity decreased by 8 %,10%,13%,26%. That explained that low hypoxia could suppress the decrease of catalase activity in brown rice. In natural storage conditions, the activity of catalase in brown rice was decreased faster than that under low hypoxia. From the activity change in brown rice which storaged under natural conditions , moistrue content was 13.5% and different temperature conditions, The activity of catalase in high temperature (30℃) brown rice changed much faster than in that low temperature, Under 15℃and 30℃,the activity of catalase in brown rice multiple different level P=0.020<0.05, The difference was conspinuous . Brown rice under 15℃natural storage in different moisture content the differences between multiple levels of significance Sig>0.05, indicating that different moisture content at 15℃, Catalase activity in brown rice did not change significantly,After 90 days storage, 30℃. high moisture content such as 16.5% brown rice ,its catalase activity decreased greatly. Moisture content and temperature were the main factor of respiration. but the two are not isolated, Their affected each other .(3) From the cooking and texture quality of brown rice under different storage conditions, It could be discovered that texture and cooking quality had significant correlations, as follows:brown rice hardness, springiness length and water absorption positive related significant. Correlation coefficients were 0.718, 0.783;Brown rice springiness length and swelling positive related significant. Correlation coefficient of 0.816. Brown rice adhesiveness and dry matter of rice soup positive related significant.Correlation coefficient was 0.716. Thus,such hardness, springiness length, adhesiveness, adhesive force texture quality to assess the taste quality of brown rice was available.(4) Combined with the analysis of Design-Expert software, Established two indicators mathematical evaluation model of sugar content and catalase;The evaluation of multiple linear regression equation for sugar indicators is: Y1 = +0.79453 +0.02950*A +0.071750*B +0.09450*C +2.51200*A*B-0.040750*A *C-0.019250*B*C (where A,B,C represented the oxygen concentration, temperature, and moistrue content ); The evaluation of multiple linear regression equation for activity of catalase indicators is:Y1 = +7.33-0.16*A-0.55*B-0.64*C +0.075*A*B +0.003*A*C +0.13*B*C-0.24* A2-0.017*B2-0.24*C2(where A,B,Crepresented the oxygen concentration, temperature, and moistrue content );It could be discovered through the analysis of software that the oxygen concentration, temperature and moistrue content had significant effect on brown rice quality, Interactions between various factors,In which the interaction of temperature and moistrue content had conspicuous affected on the sugar content and catalase.activity in brown rice.