米糠是稻米加工的副产物，我国米糠资源丰富，米糠营养价值高，是一种极具开发潜力的高附加值资源。米糠在贮藏过程中极易酸败，米糠氧化酸败产物可导致米糠蛋白氧化，影响米糠蛋白营养品质。针对目前我国米糠不能及时有效稳定化处理以及米糠酸败影响米糠蛋白品质还不甚明晰的现状，本项目从蛋白质氧化角度研究米糠酸败过程中米糠蛋白营养品质的变化机理。通过表征米糠贮藏过程中米糠酸败程度和米糠蛋白氧化程度，研究米糠酸败引起的蛋白质氧化对米糠蛋白结构特征和体外消化性的影响，并将它们与不同氧化程度米糠蛋白诱发机体氧化应激和组织损伤相关联，从而进一步认识米糠酸败引起的蛋白质氧化影响米糠蛋白营养品质的机理，为开发和应用米糠蛋白提供理论依据。

Rice bran is a by-product of rice processing. China has plenty resource of rice bran, rice bran has high nutritional value which regarded as a great development potential and high value-added resource. Rice bran is susceptible to rancidity during storage. Products of oxidative rancidity of rice bran could oxidative modify rice bran protein, which affect nutrition quality of rice bran protein. In view of the fact that rice bran in our country could not be timely and effectively stabilized and effects of rice bran rancidity on nutrition quality of rice bran protein are not clearly studied. Therefore, mechanism of effects of rice bran rancidity on the nutrition quality of rice bran protein was investigated from the perspective of protein oxidation in the present work. Effects of extent of rice bran rancidity and rice bran protein oxidation during rice bran storage were characterized. Effects of rice bran rancidity induced protein oxidation on structural characteristics and in vitro digestibility of rice bran protein were studied. Results of above-mentioned were associated with oxidative stress and tissue injury of rice bran protein with different oxidation extent, which could further understand the mechanism of effects of rice bran rancidity induced protein oxidation on nutrition quality of rice bran protein, provide a theoretical basis for the development and application of rice bran protein.