谷物胚芽营养组分与加工技术研究进展Nutritional components and processing technologies of cereal germ: a review
2023
马梦恬1，王明辉1，鲁佩杰1，缪文慧1，邢茂选2，张炳文1 MA Mengtian1, WANG Minghui1, LU Peijie1, MIAO Wenhui1, XING Maoxuan2, ZHANG Bingwen1
胚芽作为谷物籽粒的重要组成部分，含有丰富的营养组分。为了对谷物胚芽产品开发和技术优化提供参考，综述了谷物胚芽中脂肪、蛋白质、碳水化合物、维生素、矿物质等营养组分的构成及生理功能，对谷物胚芽精准加工技术进行了概述，指出了现今谷物胚芽产品开发存在的问题并提出了建议。谷物胚芽的稳定化处理、谷物胚芽油的提取、活性肽的制备及γ-氨基丁酸的富集等技术成为谷物胚芽研究领域的新热点。还需加大谷物胚芽活性组分应用的研究力度，进一步向功能性食品、医药等领域探索，使产品开发多元化，从而扩大谷物胚芽的应用范围，产生较好的社会效益及经济效益。 As the most important component part of cereal grain, the cereal germ is rich in nutritional components. In order to provide a reference for product development and technical optimization of cereal germ,the composition and physiological function of nutritional components in cereal germ were reviewed, including fat, protein, carbohydrates, vitamins and minerals. The precision processing technology of cereal germ was summarized. The problems existing in the development of cereal germ products were pointed out and some suggestions were put forward. The stabilization of cereal germ, the extraction of cereal germ oil, the preparation of active peptides and the enrichment of γ-aminobutyric acid have become new hot spots in the field of cereal germ research. It is necessary to increase the research on the application of the active components of cereal germ and further explore the functional food and pharmaceutical fields, so as to diversify the product development and expand the scope of application of cereal germ and generate better social and economic benefits.
显示更多 [+] 显示较少 [-]