大米胚芽研究开发新进展

被引:21
作者
张晖
姚惠源
姜元荣
机构
[1] 江南大学食品学院
[2] 江南大学食品学院 江苏省无锡市惠河路号
[3] 江苏省无锡市惠河路号
关键词
米胚芽; 脂肪酶抑制剂; γ-氨基丁酸; 乳酸菌;
D O I
暂无
中图分类号
TQ645.9 [副产品加工及利用];
学科分类号
0817 ;
摘要
综述了目前国外米胚芽研究开发的新进展 ,包括具有抑制脂肪酶作用的米胚芽提取物、具有降血压功能的γ -氨基丁酸富集米胚芽和乳酸菌发酵米胚芽制品等
引用
收藏
页码:81 / 84
页数:4
相关论文
共 5 条
[1]  
Distrbution of Free Amino Acid in the Rice Kernal and Kernal Fraction and the Effect of Water soaking on the Distribution. T. Saikusa. Journal of Agricultural and Food Chemistry . 1994
[2]  
Mode of Action of Gamma aminobutyric acid or the cardiovascular system. H. C. Stanton. Arch. Int. Parmacodyn . 1963
[3]  
The Effect of Defatting with Organic Solvent on Accumulation of 4-aminobutyric acid (GABA) in Rice Germ. Y. Mori,et al. Nippon shakuhin Kagaku Kaishi . 2001
[4]  
Accumulation of Gamma aminobutyric acid(GABA) in the Rice Germ During Water Soaking. T. Saikusa. Biosci.Biotesh. Biochem . 1994
[5]  
Effect of Anaerobically Treated Tea( Ga-baron tea ) on blood pressure of spontaneously hypertensive rats. M . Ohmori,et al. Nippon Noyeikagaku Kaishi . 1987