Hypoglycemic Effect of Steam Explosion-Superfine Pulverization Rice Bran Dietary Fiber on Type 2 Diabetic Mice
作者：
徐田辉;苏玉;黄亮;付晓康;贺便
通讯作者：
Huang, L.
作者机构：
特医食品加工湖南省重点实验室
中南林业科技大学食品科学与工程学院,长沙410004
稻谷及副产品深加工国家工程实验室
[徐田辉; 黄亮; 付晓康; 贺便] Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Deeply Processing of Rice and Byproducts National Engineering Laboratory, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
[苏玉] Deeply Processing of Rice and Byproducts National Engineering Laboratory, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
通讯机构：
Hunan Key Laboratory of Processed Food for Special Medical Purpose, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
In this experiment, defatted rice bran was used as the raw material to extract rice bran dietary fiber by composite enzymatic hydrolysis method. The extracted rice bran dietary fiber was first modified by the optimal steam explosion scheme, and then subjected to ultrafine treatment by jet milling and nano-impact grinding. Finally, two types of rice bran dietary fiber were obtained: steam explosion-jet pulverization and steam explosion-nano pulverization. In the steam explosion-jet pulverization and steam explosion-nano pulverization groups, the...
