| 米糠深加工技术的研究进展 |
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| 引用本文： | 熊俐,杨跃寰.米糠深加工技术的研究进展[J].四川理工学院学报(自然科学版),2009,22(5). |
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| 作者姓名： | 熊俐 杨跃寰 |
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| 作者单位： | 四川理工学院生物工程学院,四川,自贡,643000 |
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| 摘 要： | 文章系统地介绍了国内外米糠保鲜技术的研究发展,米糠油、米糠蛋白、米糠多糖和米糠植酸钙等主要功能物质的开发和在食品、医疗和化工领域的利用,并展望了其应用前景。
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| 关 键 词： | 米糠 保鲜技术 功能物质 开发利用 |
Research on Rice Bran Artifactitious Technology |
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| XIONG Li,YANG Yue-huan.Research on Rice Bran Artifactitious Technology[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2009,22(5). |
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| Authors: | XIONG Li YANG Yue-huan |
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| Abstract: | Rice bran is highly nutritional and its chemical composition includes carbohydrate,fat,protein and vitamin etc..But its nutritive value and benefits are not developed fully in China.In this poper,the approachs of rice bran preservation is introduced at first.Then,the extracting means for the main functional factors including rice bran oil,rice bran protein,rice bran polysaccharide and rice bran phytin etc.,and their comprehensive utilization in food,medical and chemical industry fields are summarized. |
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| Keywords: | rice bran preservation technology functional factors exploitation and utilization |
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