米糠：一種潛在的食用資源

|專欄主持：徐學兵|

徐學兵:男，教授，博士生導師，上海市白玉蘭紀念獎獲得者，全國糧油優秀科技工作者，主要從事脂質科學與技術、酶工程、食品功能學、食品添加劑、食品納米技術、生物催化、生物能源等研究，且走在了國際前列。現任益海嘉里金龍魚旗下的豐益（上海）生物技術研發中心有限公司總經理、益海嘉里集團研發中心總監。

先后承擔多項糧油食品科研課題研究，成功解決多項行業技術難題，創造了巨大經濟和社會效益，科研成果多次被評為國際領先、國際先進水平。曾獲2013 年中國糧油學會科學技術獎一等獎；2015年中國糧油學會全國糧油優秀科技工作者； 2017 年歐洲脂質技術獎；2018 年美國油脂化學家學會（AOCS）Fellow；2019 年美國油脂化學家學會（AOCS）“張駟祥獎”；2019 年中國糧油學會科學技術獎特等獎等。合著發表300 余篇科研論文，編著教材和著作4 部，擁有發明專利50 余項。

擔任國內外多所院校的榮譽、客座或兼職教授，先后在多種國際學術期刊擔任主編或編委，如《美國油脂化學家學會志》（JAOCS）副主編等，也是本刊《糧油食品科技》第四屆編委會成員。先后多次擔任國際會議大會組委會成員、分會主席等。

受邀在國際會議演講70 余次；曾被聘為聯合國項目事務署（UNOPS）亞太地區農業與食品安全產業示范區項目高級顧問（2015-2016 年）；全國糧油標準化技術委員會油料及油脂分技術委員會專家顧問；河南工業大學糧油食品學院名譽院長；連續三屆任職馬來西亞棕櫚國家研究院國際專家組成員（PAC 委員，2005-2013 年）；長期擔任美國油脂化學家學會中國分會副主席（2017 至今）；曾任國際稻米油理事會第一屆主席（2013-2014 年）、美國油脂化學家學會磷脂分會主席（2017-2018 年）等。

鮮米糠

米糠：一種潛在的食用資源

Rice Bran: a Potential Resource for Human Consumption

米糠是稻谷加工的副產物。稻谷經過脫殼得到糙米。盡管被推薦為健康飲食，但大部分糙米仍然進一步被加工成大米，米糠皮與胚芽則作為米糠（大約占干重的10%）被碾磨掉。米糠包含大量的膳食纖維、蛋白質、油脂和殘留淀粉，主要用于飼料原料或油脂提取。如果做好質量控制，全米糠可以用作食用。鑒于米糠中膳食纖維、蛋白質以及脂溶性生物活性成分（例如：谷維素、植物甾醇、生育酚、生育三烯酚等）的高營養價值，稻谷加工行業正在探索這種可能性。不過，米糠中的活性脂肪酶會水解油脂，有可能降低食品質量，給米糠油食用用途的開發利用帶來挑戰。解決這個問題面臨先進技術應用和操作上的困難，需要加強技術和實踐創新。

聯合國糧農組織2018 年的報告指出，全球稻谷產量約為7.4-7.5 億公噸，而2000 年稻谷產量約為6 億公噸。按國家來分，每個國家的稻谷產量情況如下（以百萬公噸計）：中國（211）、印度（159）、印度尼西亞（77）、孟加拉國（53）、越南（43）、緬甸（26）、泰國（25）、菲律賓（18）、巴西（11）、巴基斯坦（10）、美國（10）、柬埔寨（10）、日本（8）、其他國家（82）。以10%的米糠產量和其中10%-16%的含油量計算，保守估計全球每年米糠油產量應大于750 萬公噸。但是，根據非官方提供的評估數據，目前米糠油產量不超過200 萬公噸。例如，在中國只有10%-15%的天然米糠油資源被開發，還有大量資源未被用于食品。目前，中國高度依賴進口油脂和植物油料，如何更好地利用本國資源顯得尤為重要。在國際貿易受到較大沖擊的情況下，提高米糠利用率將有利于保障本國供應鏈安全。

Rice bran is the by-product of paddy rice milling. The de-husked rice kernel is called brown rice. Although the brown rice is currently recommended for healthy eating, majority is moving on for further processing to produce white rice. The brown skin and rice germ are removed as rice bran (around 10% on dry basis). The rice bran contains primarily fiber, protein, oil, and residual starch. Rice bran is mainly used as feedstuff or as raw material for oil extraction. The whole rice bran can be considered for edible uses if the quality can be controlled.This possibility is currently under exploration in industry due to high healthy values in terms of fiber, protein, and oil soluble bioactive compounds such as oryzanols, phytosterol, tocopherols and tocotrienols,etc. However rice bran contains active lipase that can hydrolyzes the oil in the bran. This leads to the poor quality for uses in food and brings challenges for the rice bran oil processing into edible uses. This is an area facing high technology and operation difficulty and needs intensive technology and operation innovations.

From the FAO report in 2018, global paddy production is around 740-750 million metric tons (MMT), whereas the number is around 600 MMT in 2000. On the country base, the production in each country(production amount in MMT) is listed below: China (211), India (159),Indonesia (77), Bangladesh (53), Vietnam (43), Myanmar (26), Thailand(25), Philippines (18), Brazil (11), Pakistan (10), USA (10), Cambodia(10), Japan (8), and Others (82). With 10% rice bran production and 10%-16% oil based on rice bran, the conservative estimation of rice bran oil globally per year should be more than 7.5 MMT. However,current production of rice bran oil with non-official estimation should be not more than 2 MMT. For example, only 10%-15% of natural resources of rice bran oil has been explored in China. Large volume of resources has been not yet well used for food applications. In particular,China is a country highly relying on importing oils and fats or oilseeds from other countries. The better use of locally available resources is getting important. Even furthermore, when global trade fights are getting face to face, this concern is getting urgent to defend our local supply chain in a safe position.

另一方面，近期越來越多的研究表明，米糠油是自然界中最具營養和功能的油脂之一[1]。提油后的米糠具有現代食品推薦的膳食纖維和蛋白質，可廣泛用于食品和其他領域，為更好地利用米糠資源提供了廣闊空間。特別是中國當前的情況，由于飲食傳統與過度加工，我們正在攝入太多所謂“不好的”碳水化合物。根據最近發表的一篇文章，我們相信，增加米糠的攝入量可以幫助緩解糖尿病[2]，使用米糠作為膳食纖維強化劑有可能成為一項有意義的策略。關于米糠的更多食品應用和營養研究正在進行中[1]。

需要關注的是，米糠和米糠油還沒有得到消費者和行業的廣泛認可。與其它油料作物相比，水稻主要在亞洲種植（超過90%），因此西方國家未對米糠進行過大量研究。即使在亞洲國家，針對米糠的研究仍然相對薄弱和分散，且不同國家的技術和應用有一定差異，各國法規和標準化實踐也各不相同。因此，需要加大推進和宣傳力度[1]。

2020 年9 月，當譚洪卓女士邀請我為《糧油食品科技》主持特約專欄時，我便構思組織了這一期“米糠：一種潛在的食用資源”專欄，旨在提高公眾對米糠的關注。我在丹麥工作時，米糠曾是我的一項研究關注，當時有丹麥-印度的政府聯合項目招標，我的印度合作者提出了關于米糠的課題，目的是通過米糠作為食品配料為印度低收入人群提供營養。但在中國情況有所不同，我們希望通過米糠為不同人群特別是富裕人群（糖尿病人群多是能量和營養過剩造成）提供更多膳食纖維，以改善現代健康問題。

On the other hand, rice bran oil is one of the most nutritious and functional oil in nature. The evidence is more and more demonstrated from current studies[1]. Furthermore, the rice bran after oil extraction has a lot of potential for food and other applications in terms of fibers and proteins in the modern food recommendation criteria. This leaves vast potentiality to utilize the rice bran in a better way. Particularly for the situation in China, we are facing too much so called “bad”carbohydrates intake due to our food tradition with overprocessing in cereal industry. We believe increased intake of rice bran can help release the effect of diabetes on population health. This is just demonstrated in a very recent article[2]. The concern to use rice bran for so called fiber fortification could be an interesting strategy. More food application and nutritional studies are on the way[1].

For the further concern, rice bran and rice bran oil are still not well recognized by majority of consumers and industry consequently.As rice is primarily grown in Asia (more than 90%), the mainstream research efforts in the western world are not widely undertaken compared to many other oil-bearing materials. Even in Asian countries, the efforts are still relatively weak and scattered. Technology and applications vary also from country to country. Regulation and standardized practice are also varied. More promotion and communication are still therefore highly needed and in critical stage[1].

Therefore this special issue is organized when Madam Tan Hongzhuo asked me to co-organize and co-edit a special issue for the journal in September 2020. This is for the effort to raise the rice bran issue again for the public to give more attentions. Rice bran was first into my research work when I worked in Denmark. There was a Denmark-India joint program for application. My Indian partner raised the rice bran subject. We aimed to defend a project on rice bran ingredients to supply nutrition for low income populations in India. In current China, the situation is different. Rather we hope more help for opposite groups of population where more fibers are needed to improve modern health issues.

In this special issue, 5 papers were collected with appreciation to the authors for their supports especially in this pandemic situation globally for the time during the organization of the papers. Drs. Zhang,Xu, Wang, He, and Yang put up a paper on the enzyme-assisted extraction of rice bran oil. The technology received quite a lot of research for many other oils and fats. However, this is quite novel work on rice bran oil extraction. Prof. Zhang is leading a research program on rice bran processing. See more in P1-P10. For the concern of rice bran fiber, Drs. Ma, Yin, Zhang, and Xu made a comprehensive review for the research progress. Hopefully it gives inspiration for readers to work further for more development. Read more in P11-P20. Drs.Singanusong and Jacoby jointly contributed a paper on an overview on nutrition and applications of rice bran oil. Dr. Singanusong leads a center of excellence in Thailand on rice bran oil research for more than a decade while Dr. Jacoby is a senior nutritionist from Wilmar R&D.See more in P21-P29. Drs. Chakrabarti and Jala contributed a paper on processing technology with effort to evaluate the current technology in terms of problems and challenges. The two authors are from the Indian Institute of Chemical Technology, where the center supplied most of technology for Indian rice bran oil industry. Read more in P30-P42.The last but not the least is the paper from Drs. Zhou, Sun, Wang and Jiang on the crystallization and melting behaviors of rice bran oil. The study is very novel to provide the understanding of cooling property of rice bran oil as well as possibilities to control fractionation process. See more in P43-P48.

本期特約專欄共組織了5 篇文章。在全球疫情大流行的特殊日子里，感謝作者們的大力支持。他們分別是：（1）北京工商大學食品與健康學院張敏教授、許朵霞博士、王振華博士，以及碩士研究生郝佳、楊煥月共同撰寫了關于酶法輔助提取米糠油的研究論文，這是米糠油提取方面的一項創新工作。雖然這項技術在其他油脂領域已有所研究，但對稻米油還研究很少。張敏教授正在領導一項關于米糠加工的研究項目推進這項工作。文章詳見P1-P10。（2）豐益（上海）生物技術研發中心有限公司的馬宗會高級工程師、殷寶茹博士、張海博士、徐學兵教授對米糠膳食纖維相關研究進展進行了全面回顧和討論，希望能給讀者帶來啟發，拋磚引玉，吸引更多科學工作者推動米糠應用，為進一步工作提供幫助。詳見P11-P20。（3）泰國那黎宣大學農業、自然資源與環境學院農業工業部Singanusong 博士和豐益（上海）生物技術研發中心有限公司的Jacoby 博士共同撰寫了一篇關于米糠油營養和應用的綜述。Singanusong 博士負責泰國米糠油卓越研究中心已有十余年，Jacoby 博士是豐益國際研發中心的高級營養師。文章詳見P21-P29。（4）印度科學與工業理事會（CSIR）-國家化工研究院脂質科學與技術研究所的Chakrabarti 博士和Jala 博士撰寫了一篇關于印度米糠油生產技術的論文，嘗試從問題和挑戰方面評估當前技術。該研究所為印度油脂工業包括米糠油工業提供了大部分技術，是印度的核心研究機構。閱讀詳見P30-P42。（5）同樣來自豐益（上海）生物技術研發中心有限公司的周帥博士、孫悅碩士、王勇碩士、姜元榮博士對稻米油的結晶熔融行為開展了研究，希望能為提升稻米油產品的抗凍性能和擴展稻米油產品的應用領域奠定一些理論基礎。詳見P43-P48。

我希望這期“米糠：一種潛在的食用資源”特約專欄對讀者有所啟發，也希望能吸引更多讀者進一步加強米糠的深入研究和應用開發工作。期待在該領域看到更多的成果和市場產品，期待米糠為人類健康特別是中國消費者健康作出更多貢獻。

——徐學兵于中國·上海

2021 年6 月19 日

（英譯中：馬再男）

I hope the collection is interesting for readers and I also hope it attracts more interests from readers for further research and development. Look forward to seeing more work in the field and more products in the market. A big expectation is that rice bran offers more benefits for human health.

—— Xuebing XU at Shanghai, China

June 19, 2021

北京工商大學食品與健康學院張敏 教授

張敏：北京工商大學食品與健康學院教授、博士生導師。一直從事食品科學與工程領域的科研、教學與管理工作。先后主持多項國家級、省部級、企業橫向合作科研項目。建立了雜糧及馬鈴薯原料加工適應性及產品營養評價體系，開發出雜糧及薯類的面條、沖調粉及營養重組米等產品；通過揭示稻谷加工與米飯風味間的關聯機理，用于方便米飯的加工；在米糠綜合利用及植物蛋白研究方面，積累了大量研究成果。下圖1、圖11 為專欄文章一的節選圖。

圖1 水酶法提取米糠油示意圖[14]

圖11 破乳前后乳狀液微觀結構及表觀狀態

泰國那黎宣大學

農業、自然資源與環境學院農業工業部Riantong Singanusong 博士/助理教授

Riantong Singanusong：博士，泰國那黎宣大學農業、自然資源與環境學院農業工業部助理教授。2014-2020 年期間，任該大學脂肪和油脂卓越中心主任。她是國際米糠油協會（IARBO）創始人之一，2014-2019 年，曾任該協會秘書長。9 年來，她幫助支持組織米糠油國際會議，兼任研究張貼報告、口頭報告、行業獎項的評委專家。

Riantong Singanusong博士專業領域為大米及其產品的食品化學分析、產后加工、產品研發等行業，尤其是米糠和米糠油的研究開發提供學術咨詢、培訓等多項技術服務，同時在學術研究上發表文章、書籍章節及專利等。從事《食品化學》《堅果技術》課程教學20 多年，指導碩士研究生30 余名。

Dr. Riantong Singanusong, is an Assistant Professor in Department of Agro-Industry,Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Thailand. She was a Director of Centre of Excellent in Fats and Oils, Naresuan University during 2014-2020.For the International Association of Rice Bran Oil (IARBO), she was formerly a Secretary-In-General during 2014-2019 but now is a founder member. Her roles were helping in organizing the International Conference on Rice Bran Oil for 9 years, as well as being an assessor for the industrial awards, research posters and oral presentations.

Her areas of expertise are in chemical analysis of foods, post-harvest processing and product development of rice and its products, especially rice bran and rice bran oil. She has been teaching in Food Chemistry and Nut Technology courses for over 20 years and supervising over 30 postgraduate students. Concurrently, she has been conducting research and development on rice bran and rice bran oil, offering academic consultancy and training, and publishing papers,book chapters and patents on rice bran and rice bran oil.

印度科學與工業理事會（CSIR）

國家化工研究院脂質科學與技術研究所Pradosh Prasad Chakrabarti 博士

Pradosh Prasad Chakrabarti：博士，目前是印度科學與工業理事會（CSIR）-國家化學技術研究院脂質科學和技術所（海得拉巴）的高級首席科學家；也是一名受過良好訓練的石油技術專家。在印度國家化學技術研究院（孟買）獲博士學位；擁有40 多篇出版物和13 項專利，涉及除了膜技術外的米糠油加工、樹基油、脂肪加工、油脂化學等領域。

他和同事們開發了環境友好的酶脫膠技術，幫助該行業生產出高質量食用米糠油，印度目前有27 個行業正采用這項技術。還開發了基于膜分離技術處理不同類型工業廢水的工藝、油脂和脂肪精煉工業的副產品增值工藝，包括分離保健品的各種工藝等，使他在印度業界同行中很受認可。2012-2015 年，任《脂質科學與技術》雜志編輯。在本期專欄里，他和Ram Chandra Reddy Jala 合作撰寫了一篇關于印度米糠油生產技術評價的論文。

Dr. Pradosh Prasad Chakrabarti, is currently working as Senior Principal Scientist at Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology,Hyderabad. He is an Oil Technologist by training and obtained his Ph. D. (Technology) degree from Institute of Chemical Technology (ICT) , Mumbai. He has more than 40 publications and 13 patents in his credit, ranging from rice bran oil processing, tree based oils and fats processing,oleochemistry, etc. other than membrane technology.

He, along with his colleagues, developed environment-friendly enzymatic degumming technique for rice bran oil that helped the industry to produce very good quality edible rice bran oil. This technology is being practiced by 27 industries in India. He has developed processes based on membrane separation techniques for the treatment of different types of industrial wastewater. He has also developed processes for value addition of by-products of oils and fats refining industries including various processes for isolation of nutraceuticals. He received a list of recognitions in India. He was the Editor ofJournal of Lipid Science and Technologyfrom 2012-2015. In this special column, he, together with the other author, Ram Chandra Reddy Jala, wrote the paper on Production of rice bran oil in India: a technical evaluation.

豐益（上海）生物技術研發中心有限公司

馬宗會 高級主任工程師

馬宗會：2009 年3 月獲東華大學有機化學碩士學位，2011 年加入豐益（上海）生物技術研發中心有限公司，擔任高級主任工程師，主要從事脂肪替代物、風味油脂開發，微膠囊和制粒技術、美拉德反應和風味肽、油脂加工過程中副產物增值利用及油脂加工產業鏈中污染物控制與脫除等研究。完成了米糠脫砷技術攻關，為食品級米糠開發利用奠定了基礎；參編《Polar Lipids》（AOCS 出版）；獲“浦東職工科技創新英才”獎；申請專利27 項，授權3 項，PCT 1 項。

脫脂米糠

脫脂米糠的食品應用

豐益（上海）生物技術研發中心有限公司

周帥 博士

周帥：博士，豐益（上海）生物技術研發中心有限公司高級工程師，上海市青年科技啟明星。重點研究聚烯烴結構和食用油脂組成設計、結晶過程調控等。主持國家自然科學基金青年基金等國家級、省部級及企業創新研發項目5 項；作為項目骨干參與各類項目11 項；發表SCI 論文20 余篇；參編中文專著1 部；申請發明專利7 項。下圖1、圖6 為專欄文章五的節選圖。

圖1 稻米油0 ℃冷凍試驗

圖6 稻米油在4 ℃條件下儲藏90 天 (a)及常溫25 ℃化凍8 hr (b)

專欄邀請與策劃：譚洪卓 專欄文章組稿：徐學兵 文章審核：徐學兵、伍松陵、譚洪卓

編輯校對：尤夢晨、李思源 協助：黃土蘭 攝影：汪流周（鮮糠、稻米油）

PC5-C14 排版：郭洪麗

2021 年8 月