米糠蛋白物理改性和提取的研究进展

Research Progress on Physical Modification and Extraction of Rice Bran Protein

米糠具有较高的营养价值和多种生物活性,是一种极具开发潜力的高附加值资源,是一种低过敏性且优质的食用级蛋白资源,但是米糠蛋白提取率低和溶解性差限制了其开发利用。系统地概述了米糠蛋白的功能成分、物理改性及提取方法,为米糠蛋白的工业化开发利用提供理论依据。

Rice bran has high nutritional value and a variety of biological activities.It is a high value-added resource with great development potential.It is a low allergic and high-quality edible protein resource.However,the low extraction rate and poor solubility of rice bran protein limit its development and utilization.The functional components,physical modification and extraction methods of rice bran protein were systematically summarized,which provided a theoretical basis for the industrial development and utilization of rice bran protein.