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食品与发酵工业  2021, Vol. 47 Issue (19): 307-313    DOI: 10.13995/j.cnki.11-1802/ts.026695
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
米糠蛋白提取和利用的研究进展
张琴秋, 秦文, 胡欣洁*
(四川农业大学 食品学院,四川 雅安,625014)
Research progress on extraction and utilization of rice bran protein
ZHANG Qinqiu, QIN Wen, HU Xinjie*
(College of Food Science and Technology,Sichuan Agricultural University,Ya'an 625014,China)
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摘要 米糠是稻米加工产业中的主要副产品之一,从米糠中提取的米糠蛋白具有重要功能特性、营养价值、生物活性和良好的食品应用价值,是一种优质的植物蛋白质资源,具有很大的发展潜力。该文综述了米糠蛋白营养特性、功能特性、提取方法及其应用的研究进展,并对米糠蛋白未来的提取技术和应用做出了展望,以期为高品质米糠蛋白的提取及其在食品中的广泛应用提供一定的参考和指导。
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张琴秋
秦文
胡欣洁
关键词:  米糠蛋白  功能特性  提取  应用    
Abstract: Rice bran is one of the main by-products in rice processing industry.Rice bran protein extracted from rice bran has important nutritional value and good food application value.It is a high-quality plant protein resource with great development potential.In this paper,the nutritional characteristics,functional characteristics,extraction methods and application of rice bran protein are reviewed,and the future development and application of rice bran protein are prospected,hoping to provide some reference information and direction for the production and processing of rice bran protein and its wide application in food.
Key words:  rice bran protein    functional characteristics    extraction    application
收稿日期:  2021-01-18      修回日期:  2021-03-22                发布日期:  2021-11-04      期的出版日期:  2021-10-15
基金资助: 食品安全检测与追溯公共服务平台建设应用示范(2019-YF09-00064-SN)
作者简介:  硕士研究生(胡欣洁讲师为通讯作者,E-mail:xinjiehu@sicau.edu.cn)
引用本文:    
张琴秋,秦文,胡欣洁. 米糠蛋白提取和利用的研究进展[J]. 食品与发酵工业, 2021, 47(19): 307-313.
ZHANG Qinqiu,QIN Wen,HU Xinjie. Research progress on extraction and utilization of rice bran protein[J]. Food and Fermentation Industries, 2021, 47(19): 307-313.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026695  或          http://sf1970.cnif.cn/CN/Y2021/V47/I19/307
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