食品与发酵工业2025，Vol.51Issue(1)：363-372,10.DOI:10.13995/j.cnki.11-1802/ts.038343
米糠蛋白提取、改性及在食品加工中的应用
Research progress on extraction,modification and application of rice bran protein in food
摘要
Abstract
Rice bran is one of the main by-products in the processing of rice,with large yield,rich nutritional value,protein content higher than 1 times of ordinary refined rice,and it is a kind of high value-added resource with great development potential.The protein ex-tracted has a complete range of amino acids and is hypoallergenic,making it a high-quality plant-based protein.The low extraction efficien-cy and high cost of rice bran protein lead to a low level of processing and utilization.This review summarizes the extraction and modifica-tion technology of rice bran protein,briefly describes the application of rice bran protein in the food processing industry,and looks forward to the research prospect of fermentation method and combination method to extract and modify rice bran protein efficiently and the applica-tion prospect of rice bran protein in the field of food and medicine.It may provide some reference for the comprehensive utilization of rice bran,and the production of rice bran protein.关键词
米糠蛋白/发酵/改性/应用/食品加工Key words
rice bran protein/fermentation/modification/application/food processing引用本文复制引用
刘芳,韩伟,郭超,张颖,张维清,刘玉春,王超..米糠蛋白提取、改性及在食品加工中的应用[J].食品与发酵工业,2025,51(1):363-372,10.基金项目
企业合作技术开发项目(H16038,H20054-1) （H16038,H20054-1）
中央公益性科研院所专项课题(JY2311) （JY2311）
