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。
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 polysaecharide and rice bran phytin etc. , and their comprehensive utilization in food, medical and chemical industry fields are summarized.
出处
《四川理工学院学报（自然科学版）》
CAS
2009年第5期79-81,共3页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
关键词
米糠
保鲜技术
功能物质
开发利用
rice bran
preservation technology
functional factors
exploitation and utilization
