萌芽全谷物的研究现状、问题与机遇

近年来，伴随人们对全谷物健康关注度逐年提高，全谷物食品呈快速发展趋势。萌芽全谷物作为全谷物食品的重要配料，其关注度也在不断提高。萌芽技术可以进一步提高全谷物制品的营养价值和生物有效利用率，改善烘培类产品感官品质，并对慢性代谢综合症预防和控制具有积极作用。从萌芽全谷物定义、全谷物萌发分子机制、功能性成分及生理功效、抗营养因子抑制和加工等方面综述了萌芽全谷物研究发展现状，分析萌芽全谷物产业存在问题，并进一步提出未来萌芽全谷物研究发展建议，以期为萌芽全谷物制备、加工、产品创制和政策制定等提供参考。

The Research Status, Problems and Opportunities of Sprouted Whole Grain

In recent years, with the increasing attention to whole grain health, whole grain food is developing rapidly. Sprouted whole grain, as an important ingredient of whole grain foods, also received a great attention. Germination treatment could further increase the nutritional value and bio-availability of whole grain products, improve the sensory quality of baked products, and have a positive effect on the prevention and control of chronic metabolic syndrome. The research achievements on the definition of sprouted whole grain, molecular mechanisms, bio-active compounds, beneficial functions, anti-nutritional factors and processing of sprouted whole grains were summarized in the paper, the problems in sprouted grain industry and the suggestions for future development of sprouted grain were further put forward. It is expected to provide some references for the preparation, processing, product creation and policy formulation of sprouted whole grain.