Nippon Shokuhin Kagaku Kogaku Kaishi
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
Review
Functionality of Compounds Contained in Rice Bran and Their Improvement
Hisaji TaniguchiHiroyuki HashimotoAsao HosodaTakashi KometaniTakuo TsunoShuji Adachi
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JOURNALS FREE ACCESS

2012 Volume 59 Issue 7 Pages 301-318

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Abstract

Consuming rice as the staple, 0.95 million tons of rice bran is produced annually in Japan as a by-product from the rice milling process. Bran is used in several applications such as animal feed and fertilizer for mushroom cultivation, but most of it has been discarded as an agricultural waste although it contains various functional substances, such as γ-oryzanol, ferulic acid, sterol, wax, ceramide, phytin, inositol and protein. It could be considered a scarcely used but promising resource. As such, continuous efforts have been dedicated to exploring its effective utilization. In this context, functionalities of the substances contained in the bran are summarized, and our attempts for improving functionality, improving ease of use, and exploring new applications are presented.

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© 2012 Japanese Society for Food Science and Technology
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