CAJ | 학술논문

留胚米是一种营养全面，具有生理活性且能提高稻米利用率的高值米制品。由于富含与稻米生理活动相关的酶类，留胚米更容易发生氧化、变质，而不耐储藏。留胚米自身存在的货架期短、难于流通等问题是其在产业化进程中亟待解决的主要技术瓶颈。本文从留胚米的营养成分分析入手，对其酶系组成、酶在储藏期间的变化规律及酶编码基因进行综述，旨在总结留胚米的研究现状，分析留胚米在实际仓储中氧化变质的关键控制点，为延长留胚米保藏时间、预防留胚米陈化劣变以及推进其产业化进程提供理论指导。
류배미시일충영양전면，구유생리활성차능제고도미이용솔적고치미제품。유우부함여도미생리활동상관적매류，류배미경용역발생양화、변질，이불내저장。류배미자신존재적화가기단、난우류통등문제시기재산업화진정중극대해결적주요기술병경。본문종류배미적영양성분분석입수，대기매계조성、매재저장기간적변화규률급매편마기인진행종술，지재총결류배미적연구현상，분석류배미재실제창저중양화변질적관건공제점，위연장류배미보장시간、예방류배미진화렬변이급추진기산업화진정제공이론지도。
Rice with remained germ is a kind of high-value rice production with full nutrition, biological activity and high rice utiliza-tion. Because of the oxygenation reaction and deterioration by the whole enzyme related to the physiological activity in rice, it is hard to be stored. The main tough technical problem in the process of industrial development is the feature of short shelf-life and hard to circulate of rice with remained germ. Compared to high rice consumption country, such as Japan, the development of rice with re-mained germ is lagging. The main reason for the increase of diabetes rate in our country is insufficient and unreasonable nutrition sup-ply, because the main food in people’s daily diet is milled rice. The nutritional ingredients of rice with remained germ, enzyme com-position, change rule of the enzyme in the storage process and coding genes of enzyme are reviewed in this paper. The aim of this re-view is to summarize the research development of rice with remained germ, analyze the key control points to the oxidation deterioration during the storing process, and provide the theoretical direction to extend the time of storage, prevent the deterioration and accelerate the industrial development of rice with remained germ.