【摘要】 为探明稻谷加工主要副产物米糠、米糠粕和白米糠的成分差异,对三者的营养成分及其功能性成分进行了测定和分析。结果表明:米糠、米糠粕和白米糠的碳水化合物含量均在50%以上,白米糠的淀粉含量最高,米糠粕中膳食纤维含量最高。米糠富含油脂和维生素E,可作为浸油的原料。白米糠富含淀粉,可作为微生物发酵原料或酿造原料。米糠粕富含优质蛋白质和膳食纤维,与白米糠和米糠相比,微生物感染小、有利于保藏。此外,米糠、白米糠和米糠粕中的人体必需氨基酸含量占氨基酸总量的45%左右,是必需氨基酸的良好来源。更多还原

【Abstract】 The nutritional and functional components in rice bran,rice bran meal and white rice bran were determined and analyzed in order to realize the difference between the components. The results showed that the carbohydrates in the three by- products were above 50%. White rice bran was the highest in starch,while rice bran meal in dietary fiber. Rice bran was rich in oil and vitamin E,which was raw material of rice bran oil. White rice bran,rich in starch,can be used as raw material for fermentation or brewing. Compared with white rice bran and rice bran,rice bran meal was rich in protein and dietary fiber,with less microbial infections which was propitious for preservation. In addition,rice bran,white rice bran and rice bran meal were good sources of essential amino acids for human body,which accounted for about 45% of total amino acids.更多还原