酸法处理对米糠功能特性的影响

The impact of acid treatment methods on the physicochemical properties of rice bran

以大米厂废弃米糠为原料,采用超微粉碎和酸法处理对米糠进行处理,研究处理前后样品的理化特性的变化。结果表明:酸处理后未脱脂米糠、脱脂米糠、球磨米糠与处理前相比,持水力、持油力差异不大,吸水膨胀性、对葡萄糖和胆固醇的吸附能力以及缓解葡萄糖扩散能力均有增强。

With rice factory abandoned rice bran as raw material and the effect of ultrafine grinding and acid treatment on physical and chemical properties of different types of rice bran were studied. The results showed that： compared to the not defatted rice bran, defatted rice bran and ultrafine grinded rice bran, the ones afer acid treatment did not show much differences in water holding capacity and oil holding capacity, but their swelling capacity, adsorption capacity of glucose and cholesterol, and the ability of easing glucose spread were all enhanced.