米糠酸败机制及其稳定化研究进展  

Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran

作　　者：陈晨 敬璞[1] 王绣珊 焦顺山 CHEN Chen;JING Pu;WANG Xiushan;JIAO Shunshan(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品科学》2024年第13期335-344,共10页Food Science

基　　金：上海市农业科技创新项目(产业提升项目)(沪农科(I2023007));“科技兴蒙”上海交通大学行动计划专项(2022XYJG0001-01-02)。

摘　　要：米糠是稻谷加工过程中的一种副产物,营养价值极高;由于其在储藏过程中极易酸败变质,在食品工业应用中受到极大限制,目前主要用作动物饲料,附加值较低。脂肪酶和脂氧合酶的存在是导致米糠快速酸败的主要原因,此外,米糠中水分活度、微生物以及酚类物质也对酸败变质反应有一定影响。对米糠进行钝酶稳定化处理是实现米糠高效增值利用的关键前提。本文综述了米糠的酸败机制、常见稳定化米糠的方法及其对米糠品质及营养特性的影响,旨在为米糠作为食品级原料的研发提供一定的借鉴和指导。Rice bran,a byproduct of rice processing,holds great nutritional value.However,its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage.Currently,it is primarily used as animal feed with low added value.The presence of lipase and lipoxygenase is the major cause of rapid rancidity of rice bran,and other factors such as water activity,microorganisms and phenolic substances also affect the rancidity reaction.Stabilization treatment of rice bran is a key prerequisite to achieving high-value utilization of the product.This paper provides an overview of the rancidity mechanism of rice bran,the common methods for stabilizing rice bran and their impact on its quality and nutritional characteristics,with a view to providing guidance and reference for the research and development of rice bran as a food-grade raw material.

关 键 词：米糠 脂肪酶 脂氧合酶 稳定化 水分活度 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]