米糠的稳定化及功能性成分研究进展  

Research Progress on the Stabilization of Rice Bran and its Functional Components

作　　者：周剑敏[1] 扈战强[1] 汤晓智[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《农产品加工（下）》2012年第12期89-93,137,共6页Farm Products Processing

基　　金：国家科技支撑计划课题(2012BAD34B08)

摘　　要：米糠是稻谷加工中的副产品,由于其容易酸败变质,造成米糠资源不能被充分利用。米糠的稳定化处理是其有效利用的先决条件,而各营养成分的变化则是评价稳定工艺的重要指标。介绍了米糠稳定化处理方法,营养成分的利用与开发,以及基于米糠的食品的研究进展。Rice bran is a by-product of rice processing. Rice bran resources are hard to be fully used because of its being easy to be rancid during the storage. Therefore, the stabilization treatment of rice bran is a prerequisite for its effective utilization, while the changes of nutrients are important indicators to evaluate the efficiency of the stabilization process. This article describes the rice bran stabilization processing methods, the utilization and development of nutrients in rice bran, as well as the research progress of rice bran-based foods.

关 键 词：米糠 稳定化 解脂酶 营养成分 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]