期刊论文

Selenium Content and Functional Properties of Rice Bran Protein in Different Milling Fractions

中文

现代食品科技

1673-9078

2023

39

12

20-28

10.13982/j.mfst.1673-9078.2023.12.0071

2021KJCX-06:湖北省揭榜制粮食科技项目 2022020801020344:武汉市知识创新专项

本校为第一机构

该研究通过分步碾磨将富硒糙米中的米糠分成五个级分,得到最外层(BF1)到最内层(BF5)的米糠和精米(MR6)原料,每一组分约占整个籽粒的2.2%(m/m)。对以上不同级分米糠及其蛋白中的硒元素分布、抗氧化活性和α-淀粉...展开更多 该研究通过分步碾磨将富硒糙米中的米糠分成五个级分,得到最外层(BF1)到最内层(BF5)的米糠和精米(MR6)原料,每一组分约占整个籽粒的2.2%(m/m)。对以上不同级分米糠及其蛋白中的硒元素分布、抗氧化活性和α-淀粉酶的抑制能力进行研究。结果表明,南粳9108、野香优航1573和巨2优60三种稻米富硒处理后糙米中硒含量分别为356.78、842.83和1065.67μg/kg,提高了7.89~23.54倍。糙米...

In this study,rice bran in Se-rich brown rice was divided into five stages by stepwise grinding.Rice bran and white rice(MR6)were obtained from the outermost layer(BF1)to the innermost layer(BF5).Each component accounted for approximately 2.2%(m/m)of the whole grain.Sel...MORE In this study,rice bran in Se-rich brown rice was divided into five stages by stepwise grinding.Rice bran and white rice(MR6)were obtained from the outermost layer(BF1)to the innermost layer(BF5).Each component accounted for approximately 2.2%(m/m)of the whole grain.Selen...