本试验以脱脂小米米糠为原料，对其粉碎过筛后粉体的性质进行全面系统分析，为深度开发小米米糠提供理论依据。结果:脱脂后随粉体粒度的减小，小米米糠粉中的蛋白质、脂肪、淀粉和灰分均有少量增加，总膳食纤维有所减少，可溶性膳食纤维含量上升；流动性变差但均匀性更好；持水力、保水力和膨胀力有所下降，水溶性增强，持油力先增大后减小；粘度减小，粉体的颜色变浅，对重金属离子的吸附能力、胆固醇的吸附能力有所下降，阳离子交换能力先升高后下降；DPPH清除能力、还原力以及螯合铁离子能力均有一定程度的增大。

In this experiment, the properties of ultrafine defatted millet bran powder with different mesh were systemic analysised, in order to provide a theoretical basis for the further development of millet bran powder. Research shown that: with the powder particle size of ultrafine defatted millet bran powder decreased, the protein, fat, starch and ash content of millet bran powder had a little increase;the amount of total dietary fiber reduced but the section of soluble dietary fiber grew; poorer fluidity but better uniformity can be revealed; water holding capacity(WHC), water retention capacity(WRC), and swelling capacity (SWC) declined, water-soluble enhanced , oil holding capacity first increased and then decreased; viscosity decreased and the color was improved; the adsorption capacity for heavy metal ions and cholesterol decreased. The cation exchange capacity first increased and then decreased. DPPH scavenging, reducing power and chelating ability of skim millet bran were been improved.

重庆市前沿与应用基础研究计划一般项目(cstc2014jcyjA80040)；重庆市科技攻关计划项目（cstc2012gg-yyjs00002）