米糠膳食纤维提取和改性及功能性质的研究进展  

Research progress on extraction,modification and functional properties of rice bran dietary fiber

作　　者：朱仁威 黄亮[1] 谭沙 徐田辉 贺便 ZHU Ren-wei;HUANG Liang;TAN Sha;XU Tian-hui;HE Bian(College of Food Scieece and Engineering,Ceetral Souti University of Forestry and Technology,Changsha 410003,Hunan,China;College of Materials and Chemical Engineering,Tongren University,Tongree 554300,Guizhou,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410003 [2]铜仁学院材料与化学工程学院,贵州铜仁554300

出　　处：《粮食与油脂》2022年第5期12-16,共5页Cereals & Oils

基　　金：湖南省自然科学基金项目(2019JJ60020);湖南省科技创新平台与人才计划项目(2017TP101);长沙市科技计划项目(kc1704007);贵州省科技计划项目(黔科合LH字[2014]7495)。

摘　　要：介绍了米糠膳食纤维的提取方法、改性方法及功能特性,为米糠膳食纤维在特殊医疗食品中的开发利用提供参考,提高米糠的利用率,减少资源浪费和环境污染。The extraction methods,modification and functional properties of rice bran dietary fiber were introduced,which could provide reference for the development and utilization of rice bran dietary fiber in special medical food,improve the utilization rate of rice bran,and reduce the waste of resources and environmental pollution.

关 键 词：米糠膳食纤维 提取 改性 功能性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]