Classified processing of different rice bran fractions according to their component distributions
Classified processing of different rice bran fractions according to their component distributions
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根据成分分布对不同米糠馏分进行分类加工
DOI：
10.1111/ijfs.15715
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发表时间：
2022-04
影响因子：
3.3
通讯作者：
Zeyuan Deng
中科院分区：
文献类型：
--
作者：
Cheng-wei Yu;Ting Luo;Tian Xie;Jing Li;Zeyuan Deng
以湖北和广西两省的稻谷为原料，将米糠从外到内按重量分成四等份。然后研究了这四个馏分中的组分分布。湖北米糠和广西米糠脂溶性抗氧化剂含量差异不显著。但湖北米糠水溶性抗氧化剂总含量为1690.20 ± 86.40 mg kg− 1，显著高于广西米糠水溶性抗氧化剂总含量（1014.67 ± 71.09 mg kg−1）。主成分分析结果表明，4个米糠级分和两个省米糠级分之间的差异明显。脂肪酶活性从外部组分到内部组分明显下降，脂质主要分布在三个外部组分中。必需元素含量显著降低，但谷物中的主要重金属元素（Pb）从外部组分到内部组分显著增加至0.36 mg kg− 1，略低于中国标准上限（0.40 mg kg−1）。蛋白质含量在4个组分中差异不显著，但氨基酸组成差异较大。综上所述，米糠不同部位的成分存在差异，可为米糠的分级加工提供指导。
Rice grains were obtained from two Chinese provinces (Hubei and Guangxi) and then their rice bran was abraded into four equal fractions by weight from outside to inside. The component distributions in these four fractions were then investigated. The contents of total lipid-soluble antioxidant showed no significant difference between rice bran from the Hubei province and the Guangxi province. But the content of total water-soluble antioxidant was 1690.20 ± 86.40 mg kg−1for rice bran from the Hubei province, significantly higher than those from the Guangxi province (1014.67 ± 71.09 mg kg−1). Obvious differences between four rice bran fractions or two provinces were proved by principal component analysis (PCA). Lipase activities decreased significantly from outer fractions to inner fractions, and lipids mainly distributed in three outer fractions. The essential element contents decreased significantly, but a main heavy metal element (Pb) in cereal increased significantly to 0.36 mg kg−1from outer fractions to inner fractions, which was just slightly below the upper limit of Chinese Standard (0.40 mg kg−1). Although protein contents had no significant difference in four fractions, the amino acid compositions were quite different. In summary, different fractions of rice bran had different compositions, which could provide guidance for the classified processing of rice bran.
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作者：
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通讯作者：
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DOI：
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