米糠非热稳定化处理技术研究进展  

Research Progress in Non-thermal Stabilization Techniques for Rice Bran

作　　者：周晨光 周瑶洁 李斌 胡煜骞 刘天睿 杨雯莉 石吉勇[1] 邹小波[1] ZHOU Chenguang;ZHOU Yaojie;LI Bin;HU Yuqian;LIU Tianrui;YANG Wenli;SHI Jiyong;ZOU Xiaobo(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;Jiangsu King’s Luck Brewery Joint-Stock Co.,Ltd.,Lianshui 223400,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏今世缘酒业股份有限公司,江苏涟水223400

出　　处：《食品科学》2023年第23期1-12,共12页Food Science

基　　金：国家自然科学基金青年科学基金项目(32102042);江苏省自然科学基金青年项目(BK20200890,BK20200908);江苏省研究生科研与实践创新计划项目(KYCX22_3686);江苏省大学生创新创业训练计划项目(202210299210Y,202310299153Y)。

摘　　要：米糠作为稻米加工过程中常见的副产物,富含不饱和油脂、蛋白质、粗纤维、维生素及多种生物活性组分。然而,新鲜米糠稳定性较差、极易酸败变质,该问题已成为制约米糠综合高效利用的重要原因之一。近年来,研究者针对米糠的非热稳定化处理技术开展广泛研究,并取得一定的成果。基于此,本文对米糠的营养组成、酸败机制和多种非热稳定化技术进行概述,旨在为大力开发米糠资源、提高米糠利用率提供参考。Rice bran,a common byproduct during of the rice milling process,is rich in unsaturated fats,proteins,crudefiber,vitamins,and various bioactive components.However,the stability of fresh rice bran is poor,and it is highly susceptible to rancidity and deterioration,largely limiting the comprehensive and efficient utilization of rice bran.In recent years,researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results.Based on this,this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies,aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency.

关 键 词：米糠 水解反应 氧化反应 非热稳定化技术 

分 类 号：TS209[轻工技术与工程—食品科学]