[1] VENKETESHWER R, DENNIS M, LETICIA R.Phytochemicals in Human Health[M]. Rijeka:IntechOpen, 2019.
[2] 李向菲, 沈丹, 黄俊凯, 等.米糠功能活性成分及其功效的研究进展[J].食品工业科技, 2022, 43(13):466-474.
LI X F, SHEN D, HUANG J K, et al.Research progress on functional active components and its efficacy in rice bran[J].Science and Technology of Food Industry, 2022, 43(13):466-474.
[3] SAFDAR L B, FOULKES M J, KLEINER F H, et al.Challenges facing sustainable protein production:Opportunities for cereals[J].Plant Communications, 2023, 4(6):100716.
[4] WILLIAMSON E, ROSS I L, WALL B T, et al.Microalgae:Potential novel protein for sustainable human nutrition[J].Trends in Plant Science, 2024, 29(3):370-382.
[5] 王国坤, 蔺玉萍, 王钦宏, 等.微生物蛋白制造的发展趋势与挑战[J].科学通报, 2023, 68(21):2779-2789.
WANG G K, LIN Y P, WANG Q H, et al.Microbial protein manufacturing:The developing trend and challenge[J].Chinese Science Bulletin, 2023, 68(21):2779-2789.
[6] 周显青, 杨继红, 张玉荣.国内外米糠资源利用现状与发展[J].粮食加工, 2014, 39(5):24-29.
ZHOU X Q, YANG J H, ZHANG Y R.Status and prospect of the utilization of rice bran resource at home and abroad[J].Grain Processing, 2014, 39(5):24-29.
[7] HAN S W, CHEE K M, CHO S J.Nutritional quality of rice bran protein in comparison to animal and vegetable protein[J].Food Chemistry, 2015, 172:766-769.
[8] 郑煜焱, 曾洁, 李晶, 等.米糠蛋白的组成及功能性[J].食品科学, 2012, 33(23):143-149.
ZHENG Y Y, ZENG J, LI J, et al.Composition and functional properties of rice bran proteins[J].Food Science, 2012, 33(23):143-149.
[9] POUTANEN K S, KÅRLUND A O, GÓMEZ-GALLEGO C, et al.Grains-a major source of sustainable protein for health[J].Nutrition Reviews, 2022, 80(6):1648-1663.
[10] KUMAR S, VERMA A K, DAS M, et al.Allergenic diversity among plant and animal food proteins[J].Food Reviews International, 2012, 28(3):277-298.
[11] CAO X H, WEN H B, LI C J, et al.Differences in functional properties and biochemical characteristics of congenetic rice proteins[J].Journal of Cereal Science, 2009, 50(2):184-189.
[12] 唐彩云, 张风姣, 刘金光, 等.米糠蛋白的提取、特性、功能复合物及应用研究进展[J].食品工业科技,2024,45(12):367-378.
TANG C Y, ZHANG F J, LIU J G, et al.Research progress on extraction, properties, functional complexes and application of rice bran protein[J].Science and Technology of Food Industry, 2024,45(12):367-378.
[13] SHOBAKO N, OGAWA Y, ISHIKADO A, et al.A novel antihypertensive peptide identified in thermolysin-digested rice bran[J].Molecular Nutrition & Food Research, 2018, 62(4):1700732.
[14] WANG J, SHIMADA M, KATO Y, et al.Cholesterol-lowering effect of rice bran protein containing bile acid-binding proteins[J].Bioscience, Biotechnology, and Biochemistry, 2015, 79(3):456-461.
[15] YU Y H, ZHANG J J, WANG J, et al.The anti-cancer activity and potential clinical application of rice bran extracts and fermentation products[J].RSC Advances, 2019, 9(31):18060-18069.
[16] ZAKY A A, ABD EL-ATY A M, MA A J, et al.An overview on antioxidant peptides from rice bran proteins:Extraction, identification, and applications[J].Critical Reviews in Food Science and Nutrition, 2022, 62(5):1350-1362.
[17] 马宗会, 殷宝茹, 张海, 等.食品级米糠的研究进展及前景展望[J].粮油食品科技, 2021, 29(5):11-20;11.
MA Z H, YIN B R, ZHANG H, et al.Research progress and outlook of food grade rice bran[J].Science and Technology of Cereals, Oils and Foods, 2021, 29(5):11-20;11.
[18] 陈盼盼. 米糠高值化综合利用关键技术研究[D].青岛:青岛科技大学, 2016.
CHEN P P.Research on the key technology in the value-added utilization of rice bran[D].Qingdao:Qingdao University Of Science & Technology, 2016.
[19] WANG N, CUI X T, DUAN Y M, et al.Potential health benefits and food applications of rice bran protein:Research advances and challenges[J].Food Reviews International, 2023, 39(6):3578-3601.
[20] 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 Q Q, QIN W, HU X J.Research progress on extraction and utilization of rice bran protein[J].Food and Fermentation Industries, 2021, 47(19):307-313.
[21] ANDERSON A K, GURAYA H S.Extractability of protein in physically processed rice bran[J].Journal of the American Oil Chemists’ Society, 2001, 78(9):969-972.
[22] SUN L H, YU F, WANG Y Y, et al.Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein[J].International Journal of Food Engineering, 2021, 17(5):327-335.
[23] CHAISUWAN B, SUPAWONG S.Physicochemical and antioxidative characteristics of rice bran protein extracted using subcritical water as a pretreatment and stability in a functional drink model during storage[J].Biocatalysis and Agricultural Biotechnology, 2022, 44:102466.
[24] THONGKONG S, KLANGPETCH W, UNBAN K, et al.Impacts of electroextraction using the pulsed electric field on properties of rice bran protein[J].Foods, 2023, 12(4):835.
[25] PARAMAN I, HETTIARACHCHY N S, SCHAEFER C.Preparation of rice endosperm protein isolate by alkali extraction[J].Cereal Chemistry, 2008, 85(1):76-81.
[26] TANG S H, HETTIARACHCHY N S, SHELLHAMMER T H.Protein extraction from heat-stabilized defatted rice bran.1.physical processing and enzyme treatments[J].Journal of Agricultural and Food Chemistry, 2002, 50(25):7444-7448.
[27] 王腾宇, 周凤超, 王玉, 等.米糠蛋白提取及其应用[J].粮油加工, 2010,(8):74-76.
WANG T Y, ZHOU F C, WANG Y, et al.Extraction of rice bran protein and its application[J].Cereals and Oils Processing, 2010,(8):74-76.
[28] 王腾宇, 周凤超, 李红玲, 等.米糠蛋白的提取及其功能性质研究[J].粮油加工, 2010(11):45-48.
WANG T Y, ZHOU F C, LI H L, et al.Extraction of rice bran Protein and its functional study[J].Cereals and Oils Processing, 2010(11):45-48.
[29] WANG M, HETTIARACHCHY N S, QI M, et al.Preparation and functional properties of rice bran protein isolate[J].Journal of Agricultural and Food Chemistry, 1999, 47(2):411-416.
[30] 张鲁新, 李吕木.微生物利用非蛋白氮合成菌体蛋白的研究进展[J].中国饲料, 2015(5):9-11;15.
ZHANG L X, LI L M.Research advance of microorganism utilizing non-protein nitrogen to synthesize microbial protein[J].China Feed, 2015(5):9-11;15.
[31] 廖娟, 殷智华, 李嘉宇, 等.酵母发酵对米糠挥发性风味物质及营养特性的影响[J].食品工业科技, 2023, 44(22):266-274.
LIAO J, YIN Z H, LI J Y, et al.Effect of yeast fermentation on volatile flavor substances and nutritional properties of rice bran[J].Science and Technology of Food Industry, 2023, 44(22):266-274.
[32] YANG M, ASHRAF J, TONG L T, et al.Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system[J].LWT, 2021, 139:110482.
[33] SU W F, JIANG Z P, WANG C, et al.Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation[J].International Journal of Food Microbiology, 2022, 362:109489.
[34] MANLAPIG J J D, BAN-TOKUDA T, MATSUI H.Nutritional quality and organic acid profile of rice bran fermented with lactic acid bacteria isolated from horse feces[J].Animal Science Journal, 2023, 94(1):e13860.
[35] 田杰. 米糠蛋白及膳食纤维的研究与应用[D].武汉:武汉轻工大学, 2015.
TIAN J.Research and application of rice bran protein and cellulose[D].Wuhan:Wuhan Polytechnic University, 2015.
[36] FATHI P, MOOSAVI-NASAB M, MIRZAPOUR-KOUHDASHT A, et al.Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment[J].Food Bioscience, 2021, 42:101110.
[37] 刘磊, 冉玉兵, 张名位, 等.乳酸菌发酵对脱脂米糠营养成分的影响[J].中国食品学报, 2020, 20(1):118-126.
LIU L, RAN Y B, ZHANG M W, et al.Effect of lactic acid bacteria fermentation on nutritional component of defatted rice bran[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(1):118-126.
[38] LI H L, LI F, WU X J, et al.Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein[J].Food Hydrocolloids, 2021, 121:107006.
[39] PANG S X, SHAO P, SUN Q J, et al.Relationship between the emulsifying properties and formation time of rice bran protein fibrils[J].LWT, 2020, 122:108985.
[40] TU Y, ZHANG X X, WANG L.Effect of salt treatment on the stabilization of Pickering emulsions prepared with rice bran protein[J].Food Research International, 2023, 166:112537.
[41] 李丹, 唐有军, 翟爱华.乙酰化改性对米糠蛋白功能性质的影响[J].中国农业大学学报, 2014, 19(4):144-149.
LI D, TANG Y J, ZHAI A H.Effect of acetylated modification on the functional properties of rice bran protein[J].Journal of China Agricultural University, 2014, 19(4):144-149.
[42] HU Z Y, QIU L, SUN Y, et al.Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate[J].Food Hydrocolloids, 2019, 96:288-299.
[43] ZHANG H J, ZHANG H, WANG L, et al.Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran[J].Food Research International, 2012, 47(2):359-363.
[44] ZANG X D, YUE C H, WANG Y X, et al.Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein[J].Journal of Cereal Science, 2019, 85:168-174.
[45] 刘加艳, 任宇鹏.米糠蛋白的静高压联合酶法改性工艺优化及其特性研究[J].中国油脂, 2021, 46(7):75-79;91.
LIU J Y, REN Y P.Optimization of modification of rice bran protein by static high pressure combined with enzymatic method and its characteristics[J].China Oils and Fats, 2021, 46(7):75-79;91.
[46] WANG W N, WANG R Y, YAO J, et al.Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion[J].Ultrasonics Sonochemistry, 2022, 84:105959.
[47] 常慧敏, 杨敬东, 田少君.超声辅助木瓜蛋白酶改性对米糠蛋白溶解性和乳化性的影响[J].中国油脂, 2019, 44(4):35-40.
CHANG H M, YANG J D, TIAN S J.Influence of ultrasound-assisted papain modification on solubility and emulsification of rice bran protein[J].China Oils and Fats, 2019, 44(4):35-40.
[48] 徐云飞, 陈兆君, 闫宝军, 等.米糠蛋白物理改性和提取的研究进展[J].农产品加工, 2023(4):79-82;86.
XU Y F, CHEN Z J, YAN B J, et al.Research progress on physical modification and extraction of rice bran protein[J].Farm Products Processing, 2023(4):79-82;86.
[49] 马楠. 三种不同处理工艺对米糠蛋白功能特性的影响研究[D].大庆:黑龙江八一农垦大学, 2018.
MA N.Effect of three different treatment processes on functional properties of rice bran protein[D].Daqing:Heilongjiang Bayi Agricultural University, 2018.
[50] 那治国, 马永强, 王鑫.高温米糠粕蒸汽闪爆工艺优化及蛋白性质分析[J].食品研究与开发, 2017, 38(2):95-102.
NA Z G, MA Y Q, WANG X.Process optimization of high-temperature denatured defatted rice bran by steam flash-explosion and properties analysis of protein[J].Food Research and Development, 2017, 38(2):95-102.
[51] 刘家希, 王钰琦, 曾怡欣, 等.超声辅助碱法提取热稳定米糠蛋白及其功能特性研究[J].粮食与油脂, 2022, 35(11):40-43;47.
LIU J X, WANG Y Q, ZENG Y X, et al.Extraction of heat-stabilized rice bran protein by ultrasonic assisted alkali and its functional properties[J].Cereals & Oils, 2022, 35(11):40-43;47.
[52] 于枫. 米糠蛋白功能特性及糖基化改性研究[D].大连:大连理工大学, 2021.
YU F.Study on functional properties of rice bran protein and its glycosylation modification[D].Dalian:Dalian University of Technology, 2021.
[53] WANG W N, LUO S N, WANG X, et al.Structure and emulsifying properties of rice bran protein alkylated using an electrochemical reactor[J].Food Research International, 2023, 170:112561.
[54] GHARIBZAHEDI S M T, ROOHINEJAD S, GEORGE S, et al.Innovative food processing technologies on the transglutaminase functionality in protein-based food products:Trends, opportunities and drawbacks[J].Trends in Food Science & Technology, 2018, 75:194-205.
[55] WU C, ZHANG Y P, WANG J H, et al.Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties[J].LWT, 2023, 184:114997.
[56] SINGH T P, AHMAD SIDDIQI R, SOGI D S.Enzymatic modification of rice bran protein:Impact on structural, antioxidant and functional properties[J].LWT, 2021, 138:110648.
[57] GAO K, HE S D, LI Q Y, et al.Extraction and properties of glutinous rice bran protein obtained by the mild alkaline extraction for the bran combined with enzymatic treatment for the residues[J].Journal of Food Processing and Preservation, 2022, 46(12):e16980.
[58] LIU Y Q, STRAPPE P, SHANG W T, et al.Functional peptides derived from rice bran proteins[J].Critical Reviews in Food Science and Nutrition, 2019, 59(2):349-356.
[59] 吴章毅, 乔惠钰, 陈红.米糠多肽的制备和体外降血脂、降血糖活性分析及结构鉴定[J].粮食与油脂, 2023, 36(7):54-59;68.
WU Z Y, QIAO H Y, CHEN H.Preparation of rice bran polypeptide and in vitro hypolipidemic and hypoglycemic activity analysis and structure identification[J].Cereals & Oils, 2023, 36(7):54-59;68.
[60] ZAKY A A, CHEN Z, LIU Y L, et al.Preparation and assessment of bioactive extracts having antioxidant activity from rice bran protein hydrolysates[J].Journal of Food Measurement and Characterization, 2019, 13(4):2542-2548.
[61] KANNAN A, HETTIARACHCHY N S, LAY J O, et al.Human cancer cell proliferation inhibition by a pentapeptide isolated and characterized from rice bran[J].Peptides, 2010, 31(9):1629-1634.
[62] WANG N, SALEH A S M, GAO Y Z, et al.Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH[J].Journal of Food Science and Technology, 2019, 56(11):5116-5127.
[63] 孟才云, 孙妍, 肖志刚, 等.葡萄糖糖基化米糠蛋白-壳聚糖复合膜的制备及表征[J].食品科学, 2023, 44(16):135-142.
MENG C Y, SUN Y, XIAO Z G, et al.Preparation and characterization of glycosylated rice bran protein-chitosan composite film[J].Food Science, 2023, 44(16):135-142.
[64] SHIN Y J, SONG H Y, SONG K B.Effect of a combined treatment of rice bran protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on the postharvest quality of ‘Goha’ strawberries[J].Journal of Food Engineering, 2012, 113(3):374-379.
[65] LIU C, YANG X Q, WU W, et al.Elaboration of curcumin-loaded rice bran albumin nanoparticles formulation with increased in vitro bioactivity and in vivo bioavailability[J].Food Hydrocolloids, 2018, 77:834-842.
[66] ALMEIDA R F, GOMES M H G, KUROZAWA L E.Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice[J].Food Research International, 2023, 172:113237.
[67] 刘颖, 田文娟.复合米糠蛋白粉的研制与营养价值评价[J].食品科学, 2012, 33(4):292-295.
LIU Y, TIAN W J.Development and nutritional evaluation of compound rice bran protein powder[J].Food Science, 2012, 33(4):292-295.
[68] KHAN S H, BUTT M S, ANJUM F M, et al.Quality evaluation of rice bran protein isolate-based weaning food for preschoolers[J].International Journal of Food Sciences and Nutrition, 2011, 62(3):280-288.
[69] YADAV R B, YADAV B S, CHAUDHARY D.Extraction, characterization and utilization of rice bran protein concentrate for biscuit making[J].British Food Journal, 2011, 113(9):1173-1182.
[70] 郑煜焱, 杨大光, 李新华, 等.米糠蛋白在海绵蛋糕中的应用研究[J].粮油加工, 2010(3):85-88.
ZHENG Y Y, YANG D G, LI X H, et al.Research on the application of rice bran protein in sponge cake[J].Cereals and Oils Processing, 2010(3):85-88.
[71] 王劲松, 徐艳, 朱德艳, 等.米糠大豆酸奶发酵条件的优化[J].食品工业科技, 2018, 39(7):49-53.
WANG J S, XU Y, ZHU D Y, et al.Optimization of fermentation condition for yogurt with rice bran and soybean[J].Science and Technology of Food Industry, 2018, 39(7):49-53.
[72] 张薇, 宋春春, 徐玉娟, 等.米糠蛋白复合乳饮料制备及其乳化稳定性[J].乳业科学与技术, 2013, 36(4):7-10.
ZHANG W, SONG C C, XU Y J, et al.Formulation and emulsion stability of a composite rice bran protein-dairy beverage[J].Journal of Dairy Science and Technology, 2013, 36(4):7-10.
[73] ARSA S, THEERAKULKAIT C.Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate[J].Journal of the Science of Food and Agriculture, 2018, 98(12):4479-4487.
[74] MANZOOR A, PANDEY V K, DAR A H, et al.Rice bran:Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion[J].Food Chemistry Advances, 2023, 2:100296.
