米糠及其脂肪酶的研究进展
米糠是稻米加工的重要副产物, 过去常被人们所忽视导致利用率不高。随着近些年来对米糠研究的深入, 研究人员逐渐意识到了米糠的营养价值, 米糠富含维生素E、谷维素等营养物质, 可以用于进一步生产米糠油。米糠中脂肪酶的存在导致米糠快速酸败是限制其进一步加工利用的主要原因, 近些年国内外学者提出了多种稳定化米糠的方法, 但是许多方法会破坏米糠中的营养成分或者稳定化的效果不佳, 故对米糠中脂肪酶的性质及作用机制的研究是一个新思路。本文对米糠及其产物的营养价值、米糠稳定化及脂肪酶的研究进展进行概述, 旨在为米糠研究和抑制米糠的酸败提供参考, 为米糠的综合利用提供借鉴。
Rice bran is an important by-product of rice processing, which is used to be low utilization because of our ignorance. With the further study of rice bran these years, researchers came to realize that rice bran was rich in vitamin E and oryzanol, and could be used for producing rice bran oil. The rapid rancidity of rice bran caused by its lipase is the main reason for restricting the further processing and utilization of rice bran. Recent years, domestic and foreign scholars put forward lots of rice bran stabilization methods, but some methods might result in destruction of rice bran nutriments and inefficient effect. So studying on the properties and mechanism of rice bran lipase is a new idea for stabilization. This paper illustrated the nutritional value of rice bran and its by-products, stabilization of rice bran and its lipase, so as to provide a reference for further research and inhibition of rice bran rancidity.
标题：米糠及其脂肪酶的研究进展
英文标题：Research progress of rice bran and its lipase
作者：
余诚玮 南昌大学食品科学与技术国家重点实验室
邓施璐 江西农业大学食品科学与工程学院
温志刚 江西省油茶产品质量监督检验中心
邓泽元 南昌大学食品科学与技术国家重点实验室
中文关键词:米糠,米糠油,脂肪酶,酸败,稳定化,
英文关键词:rice bran,rice bran oil,lipase,rancidity,stabilization,
发表日期：2018-11-19
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