食品与发酵工业2025，Vol.51Issue(19)：283-291,9.DOI:10.13995/j.cnki.11-1802/ts.041775
脱脂米糠的制备与功能特性分析
Method of preparing defatted rice bran and functional properties analysis
摘要
Abstract
Rice bran is rich in nutrients,but it has a relatively high-fat content.To expand its application range in the food industry,it is necessary to de-fat rice bran.This paper selected four pretreatment methods:dry heat,microwave,steaming,and high pressure,to determine the best defatting method for rice bran,optimizeed the process of ultrasonic-assisted ethanol defatting of rice bran,and com-pared the pasting properties and functional properties such as hypoglycemic,hypolipidemic and free radical scavenging of rice bran before and after defatting.The results showed that dry heat was the best pretreatment method for rice bran degreasing,and it could increase the proportion of soluble dietary fiber in rice bran.Under dry heat conditions,the optimal combination of the degreasing process was:solid-liq-uid ratio was 1∶6.25,ultrasonic temperature was 56 ℃,ultrasonic time was 25 minutes,and the degreasing rate of rice bran was(85.74±0.18)％.The water holding capacity,oil holding capacity,water solubility,and swelling power of defatted rice bran were better than those of rice bran before defatting.The eGI value of defatted rice bran was:39.13,which was a low-GI raw material.Compared with rice bran before degreasing,defatted rice bran had good effects on α-amylase and pancrelipase inhibition,cholesterol and sodium cholate adsorption,and scavenging of different free radicals.The results showed that defatted rice bran had ideal farinaceous and functional proper-ties,and could be used as raw materials for the subsequent development of functional products of rice bran.关键词
干热/脱脂米糠/脱脂率/降糖/降脂/抗氧化Key words
dry heat/defatted rice bran/defatted ratio/hypoglycemic/hypolipic/antioxidant引用本文复制引用
黄玲冬,谭显鑫,陈汭西,朱秋昊,刘奇,晏承兴,赵峰..脱脂米糠的制备与功能特性分析[J].食品与发酵工业,2025,51(19):283-291,9.基金项目
重庆市万州区科技局科研项目(wzstc-20220204) （wzstc-20220204）
