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| Effects of biological modification on nutritional and functional properties of defatted rice bran |
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| KeyWord:Key words：rice bran defatting biological modification nutritional property functional property |
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| Abstract: |
| Abstract：In order to improve the utilization rate of rice bran, and improve the composition of rice bran dietary fiber and the release of phenolic substances, the biological modification of defatted rice bran was carried out by xylanase hydrolysis, cellulase hydrolysis, xylanase and cellulase composite hydrolysis, lactic acid bacteria and yeast fermentation and fermentation-enzyme hydrolysis. The changes of nutritional components and functional properties of rice bran were studied. The results showed that the composition of dietary fiber in defatted rice bran was significantly improved by fermentation-enzyme hydrolysis, and the content of soluble dietary fiber in defatted rice bran increased by 19.7%, and the content of insoluble dietary fiber decreased by 85%. After fermentation, the content of free polyphenols, bound polyphenols, total phenols, free flavonoids, bound flavonoids and total flavonoids in rice bran increased by 19.3%, 312%, 29.0%, 66.9%, 175.7% and 1287%, respectively, and the composition of phenolic acids in rice bran was changed. The specific surface area of rice bran increased and the particle size decreased significantly by the composite enzymatic hydrolysis. Compared with the untreated group, the water holding capacity and oil holding capacity of rice bran decreased significantly by fermentation-enzyme hydrolysis. The adsorption capacity of sodium taurocholate on fermented rice bran increased by 427 times. Biological modification could effectively improve the nutritional and functional properties of defatted rice bran, and further provide the possibility for the development and utilization of defatted rice bran in food field. |
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