米蛋白和米糠蛋白开发利用附视频

被引：73

作者：

陈正行

姚惠源

周素梅

机构：

[1] 江南大学食品学院

[2] 江南大学食品学院无锡　

[3] 无锡　

来源：

关键词：

米蛋白; 米糠蛋白; 营养价值; 开发利用;

D O I：

暂无

中图分类号：

TS210.9 [粮食加工工业副产品利用];

学科分类号：

摘要：

本文针对碎米和米糠资源丰富但未得到有效利用的现状，在阐述米蛋白和米糠蛋白优良的功能特性和营养价值的基础上，较详细地介绍了米蛋白和米糠蛋白及其功能性肽的水解提取方法，以及它们在各类食品中的应用前景，证明碎米和米糠中的蛋白具有很高的开发利用价值。

引用

页码：6 / 9

页数：4

共 8 条

[1] Rice bran proteins: properties and food uses. Jamuna P. Critical Reviews in Food Science and Nutrition . 1996
[2] Use of enzyme for the seperation of protein from rice flour. Frederick F. Cereal Chemistry . 1997
[3] Characterization of protein fractions of rice bran to devise effective methods of protein solubilization. Hamada J. S. Cereal Chemistry . 1999
[4] Proteins as ingredients: types, functions, applications. Giese J. Food Technology . 1994
[5] Production of high-maltose syrup and high-protein flour from rice by an enzymatic methon. Jei-Fushiw,Jyh-Rong S. Bioscience Biotechnology and Biochemistry . 1992
[6] Characterization of protein fractions of rice bran to device effective methods of protein solubilization. Hamada J. S. Cereal Chemistry . 1997
[7] Isolation and characterization of two types of protein bodies in the rice endosperm. Tanaka K. Agricultural and Biological Chemistry . 2000
[8] Isolation and characterization of oryzatension: a novel bioactive peptide with leum-contracting and immunomodulating activitities derived from rice albumin. M. Takahashi. Biochem Molecular . 1994