绿色加工全谷物的结构及膳食纤维、酚类物质变化研究进展

全谷物是膳食纤维和酚类物质等功能成分的重要来源之一，有效摄入全谷物可降低现代人群患糖尿病、高血脂、高血压等慢性疾病风险。但全谷物具有复杂的亚宏观多层级结构，麸皮层部分不溶性膳食纤维含量较高，酚类也多以结合态共价连接于果胶及半纤维壁，导致全谷物及相关制品存在可溶性差、食用口感不佳、功能营养组分热加工损失多等问题。作者总结了全谷物中膳食纤维和酚类物质的含量与分布、存在形态和潜在的健康效益，探讨了发芽、发酵、挤压、3D打印、超微粉碎及其他复合处理等生物与物理绿色加工技术对全谷物宏微观结构、感官品质及膳食纤维、酚类物质的影响。

Structural Reorganization of Whole Grains with Dietary Fiber and Phenols Change During Green Processes

Whole grain is one of the most important sources of functional components such as dietary fiber and phenolic substances. Their Effective intake can reduce the risk of chronic diseases such as diabetes, hyperlipidemia, and hypertension in modern population. Whole grains have complex submacroscopic and multi-layer structures. Specially, the content of insoluble dietary fiber is high in the bran layer, and the phenols are covalently connected to the pectin and semi-fiber wall in bound state, resulting in the poor solubility and bad edible taste of whole grains as well as the great loss of functional and nutritional components during heating processes. This paper summarizes the contents and distributions, existing forms and potential health benefits of dietary fibers and phenolic substances in whole grains, as well as the effects of biological and physical green process technologies such as germination, fermentation, extrusion, 3D print and ultra-fine grinding on the macro/micro structure, sensory quality, dietary fibers, and phenolic substances of whole grain products.