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食品研究与开发:2018,39(3):216-219
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米糠发酵富集γ-氨基丁酸技术研究
张弘,姚骏,王玥玮,郭森,郑琳琳,张立娟,佟永薇,王琦
(天津市食品研究所有限公司,天津301609)
Study on Enrichment of Gamma Aminobutyric Acid by Rice Bran Fermentation
ZHANG Hong,YAO Jun,WANG Yue-wei,GUO Sen,ZHENG Lin-lin,ZHANG Li-juan,TONG Yong-wei,WANG Qi
(Tianjin Food Research Institute Co.,Ltd.,Tianjin 301609,China)
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投稿时间:2017-11-24    
中文摘要: γ-氨基丁酸(Gamma aminobutyric acid,GABA)是一种天然活性成分,广泛分布于动植物体内。介绍了GABA的生理功能、制备方法、技术原理、在食品工业中的应用、市场需求分析以及在产业链发展中的地位与作用。对米糠进行深加工,制成富集GABA食品,实现了米糠资源的综合利用。作为新资源食品,对GABA的活性成分的进一步研究,具有巨大的发展潜力和应用价值。
中文关键词: γ-氨基丁酸  米糠  发酵  富集
Abstract:Gamma aminobutyric acid (GABA)is a natural active component,widely distributed in plants and animals.The physiological functions,preparation methods,technical principles,application in food industry,market demand analysis and the status and role of GABA in the development of industrial chain were introduced.The deep processing of rice bran was made to make the enriched GABA food,and the comprehensive utilization of rice bran resources was realized.As a new resource food,the further research on the active components of GABA has great potential for development and application.
keywords: GABA  rice bran  fermentation  enrichment
文章编号:201803039     中图分类号:    文献标志码:
基金项目:天津市科技计划项目(16YFFCZC00260)
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