米糠蛋白的提取、特性、功能复合物及应用研究进展  

Research Progress on Extraction,Properties,Functional Complexes and Application of Rice Bran Protein

作　　者：唐彩云 张风姣 刘金光 曲亚男 刘玉茜 TANG Caiyun;ZHANG Fengjiao;LIU Jinguang;QU Yanan;LIU Yuqian(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2024年第12期367-378,共12页Science and Technology of Food Industry

基　　金：国家自然科学基金(32102049);山东省高等学校青创人才引育计划。

摘　　要：米糠作为稻谷加工的主要副产物,富含油脂、蛋白质及生物活性物质等诸多营养成分。米糠中蛋白质含量约占米糠的15%~17%,分为清蛋白、球蛋白、醇溶性蛋白和谷蛋白,其氨基酸组成接近FAO/WHO推荐的模式,致敏性低,生物效价高,是一种优质的植物蛋白资源。米糠蛋白的获取能够提高稻谷的附加值,在食品、医药领域有着广阔的应用前景。因此,本文综述了米糠蛋白的提取方法、功能特性及功能复合物,介绍了米糠蛋白及其复合物在生物活性肽、婴幼儿食品、食品添加剂、营养递送体系等领域的应用现状,最后提出了未来米糠蛋白的研究挑战,为米糠蛋白的工业化生产及高值利用提供一定的思路和参考。As the main by-product of rice processing,rice bran is rich in many nutriments,such as oil,protein,and bioactive substances.The protein content in rice bran accounts for about 15%~17%of rice bran,which is divided into albumin,globulin,gliadin and glutenin with the amino acid composition close to the pattern recommended by FAO/WHO.It is a high-quality plant protein source with low allergenicity and high bio-efficacy.The acquisition of rice bran protein can increase the added value of rice and has broad application prospects in the fields of food and medicine.Therefore,this paper reviewes the extraction methods,functional properties and functional complexes of rice bran protein,and the application status of rice bran protein and its complexes in the fields of bioactive peptides,infant food,food additives,nutrition delivery system are also introduced.Finally,the challenge of future research on rice bran protein is proposed.This review provides certain ideas and references for the industrial production and high-value utilization of rice bran protein.

关 键 词：米糠蛋白 提取方法 功能特性 功能复合物 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]