生物技术在糙米食品开发中的应用研究

Application of Biotechnology in Brown Rice Food Process

糙米食品开发对于增加我国食物供应总量和提高国民营养保健水平意义重大。多年来大量的研究表明生物技术包括基因工程育种技术:巧妙利用各种酶促技术在糙米食品的开发中正在发挥越来越重要的作用。特别是对糙米中膳食纤维改性、主要抗营养因子(植酸)的降解、糙米食品口感改良和糙米关键营养成分强化方面业已初见成效。

Development of brown rice food is of signality for increasing food supply of China and improving national nutrition and health status. Intensive research works revealed that the biotechnologies including genomic engineering and enzymatic technology are playing more and more important role in the process of brown rice food production. Great progresses have been made in fortifying the bioavailability of bioactive compounds, eliminating anti-nutritional factors and improving acceptable sensory quality.