酶法水解米糠纤维以制备保健食品的研究  

A Study on the Enzymatic Hydrolysis of Rice Bran Fiber for the Manufacture of Dietary Foods

作　　者：冯骉 裘爱泳[1] 

机构地区：[1]无锡轻工大学,214036

出　　处：《粮食与饲料工业》1997年第11期37-39,共3页Cereal & Feed Industry

摘　　要：用植物细胞壁水解酶处理米糠，可将原料中大部分的纤维物质水解成可溶性片断。再辅以淀粉酶，米糠中总不溶性物的水解率达 ４５％。其他的营养物质均被保留。此工艺可用于将米糠直接制成食品。The treatment of rice bran with enzymes for the hydrolysis of cell wall may turn a large amount of cellulosic matter into soluble pieces. With the help of amylases, the hydrolysis ratio of insoluble matter is about 45%. An other nutritional components are kept undamaged. The technology can be used to manufacture fed fm the rice bran.

关 键 词：酶水解 水解 米糠纤维 保健食品 

分 类 号：TQ353.425[化学工程] TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]