食品级米糠的研究进展及前景展望  

Research Progress and Outlook of Food Grade Rice Bran

作　　者：马宗会 殷宝茹 张海 徐学兵 MA Zong-hui;YIN Bao-ru;ZHANG Hai;XU Xue-bing(Wilmar(Shanghai)Biotechnology Research&Development Center Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《粮油食品科技》2021年第5期11-20,共10页Science and Technology of Cereals,Oils and Foods

基　　金：企业合作创新项目(WRD-02-A-18-004)。

摘　　要：综述米糠的营养价值、利用现状以及开发食品级米糠的前景展望。米糠具有较高的营养价值和多种生物活性,是一种具有很大开发潜力的食品原料。米糠纤维的利用以改性为主,物理法与酶法相结合及超临界CO_(2)处理有利于提高可溶性膳食纤维含量和纤维提取率。米糠蛋白的利用分为提取和改性,其中提取以物理法与酶法结合为重点研究方向,另外新型绿色亚临界水提取技术也逐渐成为研究热点,米糠蛋白改性以酶法改性为主,改性后可以提高蛋白的功能性和生物活性。食品级米糠的开发是未来的发展趋势。This paper reviews the nutrition and utilization of rice bran and the future development of food grade rice bran.Rice bran has high nutritional value and rich biological activities.The utilization of rice bran fiber is mainly through modification.The combination of physical and enzymatic methods and supercritical CO2 treatment are beneficial to improve the soluble dietary fiber content and fiber extraction rate.The utilization of rice bran protein includes extraction and modification.The study of extraction of rice bran protein focuses on the combination of physical and enzymatic methods.Moreover,subcritical water,which is a new green extraction technology,has gradually become a research hotspot.The rice bran protein is mainly modified using enzymatic method to improve the function and biological activity of the protein.Therefore,studies on the development of food grade rice bran will be a trend in the future.

关 键 词：食品级米糠 米糠纤维 米糠蛋白 膳食纤维 脱脂米糠 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]