米糠蛋白的提取及其应用研究进展
Research progress in the extraction and application of rice bran protein
龙慧 1黄傲 1邓秀蝶 1冯逢 2黄水雯 1廖嫦雯1
作者信息
- 1. 广西民族大学相思湖学院,广西南宁 530000
- 2. 广西体育高等专科学校,广西南宁 530000
- 折叠
摘要
米糠是稻米加工的主要副产物,米糠中含有12％～18％的蛋白质,米糠蛋白具有极高的营养价值和多种生物活性,在食品、药品等领域表现出极大的应用潜力,是一种优质的植物蛋白资源.综述了米糠蛋白的提取方法及其在食品工业上的应用研究进展,为实现米糠蛋白的广泛应用、提高米糠的附加值提供一定参考.
Abstract
Rice bran is the main byproduct of rice processing,which contains 12％～18％protein.Rice bran protein has extremely high nutritional value and various biological activities,and has shown great application potential in fields such as food and medicine.It is a high-quality plant protein resource.The extraction methods of rice bran protein and its application in food industry were reviewed,which provided some reference for realizing the wide application of rice bran protein and increasing the added value of rice bran.
关键词
米糠蛋白/提取方法/应用Key words
rice bran protein/extraction method/application引用本文复制引用
基金项目
广西民族大学相思湖学院科研项目(2022XJKY16)
广西民族大学相思湖学院校级科研立项项目(2022)()
出版年
2024
NETL
NSTL
万方数据