中国稻米Issue(5)：20-23,24,5.DOI:10.3969/j.issn.1006-8082.2015.05.004
留胚米营养及酶系组成的研究现状
Review of Nutrition and Enzyme Composition of Rice with Remained Germ
摘要
Abstract
Rice with remained germ is a kind of high-value rice production with full nutrition, biological activity and high rice utiliza-tion. Because of the oxygenation reaction and deterioration by the whole enzyme related to the physiological activity in rice, it is hard to be stored. The main tough technical problem in the process of industrial development is the feature of short shelf-life and hard to circulate of rice with remained germ. Compared to high rice consumption country, such as Japan, the development of rice with re-mained germ is lagging. The main reason for the increase of diabetes rate in our country is insufficient and unreasonable nutrition sup-ply, because the main food in people’s daily diet is milled rice. The nutritional ingredients of rice with remained germ, enzyme com-position, change rule of the enzyme in the storage process and coding genes of enzyme are reviewed in this paper. The aim of this re-view is to summarize the research development of rice with remained germ, analyze the key control points to the oxidation deterioration during the storing process, and provide the theoretical direction to extend the time of storage, prevent the deterioration and accelerate the industrial development of rice with remained germ.关键词
留胚米/营养/储藏/酶Key words
rice with remained germ/nutrition/storage/enzyme分类
农业科技引用本文复制引用
王丽群,孟庆虹,张志宏,严松,袁超,谢学军..留胚米营养及酶系组成的研究现状[J].中国稻米,2015,(5):20-23,24,5.基金项目
农业部公益性行业（农业）专项（201403063）；黑龙江省农业科技创新工程重点项目 （）
