The edible micron level corn bran food protein powder has high bioavailability, high solid dispersivity, smooth mouth feeling, complete absorption and dietotherapeutic effect.
本发明公开了一种生物利用度高，固体分散性好，口感舒适，吸收完全，具有食疗效果的微米级玉米麸质食用蛋白粉。
Proteinase and amylase were employed to produce the corn bran dietary fiber. The optimum technic was established and the character of dietary fiber in food system was discussed.
采用蛋白酶和淀粉酶结合水解制备玉米皮膳食纤维，研究确立了玉米皮膳食纤维的双酶法制备工艺，进一步探讨了食品体系对玉米皮膳食纤维持水力的影响。
In order to promote the development of corn bran source, the nutritional components of corn bran, physicochemical properties and fatty acid compositions of corn bran oil were analyzed.
为了开发和利用玉米皮资源，对玉米皮的营养成分以及玉米皮油的理化指标和脂肪酸组成及甘三酯组成进行了分析测定。
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