| 发芽全谷物的营养品质及功能特性 |
| |
| 引用本文： | 李忍,吴娜娜,李志江,谭斌,李冬梅. 发芽全谷物的营养品质及功能特性[J]. 中国粮油学报, 2020, 35(12): 183 |
| |
| 作者姓名： | 李忍 吴娜娜 李志江 谭斌 李冬梅 |
| |
| 作者单位： | 国家粮食和物资储备局科学研究院，黑龙江八一农垦大学食品学院,国家粮食和物资储备局科学研究院,黑龙江八一农垦大学食品学院,国家粮食和物资储备局科学研究院,黑龙江省五常金禾米业有限责任公司 |
| |
| 基金项目： | 国家自然科学基金项目（面上项目，重点项目，重大项目） |
| |
| 摘 要： | 全谷物在发芽过程中酚类、多糖、蛋白质、淀粉等营养成分会发生显著的变化，对全谷物食品的开发应用产生了重要的影响。本文综述了国内外发芽全谷物的营养成分变化及其生理功能的研究进展，展望了利用萌芽技术来改善全谷物营养品质的应用前景，旨在为生产功能性发芽全谷物类食品提供一定的参考。
|
| 关 键 词： | 发芽全谷物 品质特性 研究进展 |
| 收稿时间： | 2020-01-19 |
| 修稿时间： | 2020-04-13 |
Nutritional Quality and Functional Characteristics of Sprouted Whole Grains |
| |
| Abstract: | Phenols, polysaccharides, proteins, starches and other nutrients in whole grains are significantly changed during the germination process, which may affect the development and application of whole grain foods. This paper summarized that research progress of the nutrient changes and physiological functions in sprouted whole grains during the germination process from both at home and abroad. The application prospect of the germination technology was also prospected, which was used to improve nutritional quality of whole grain. This paper may provide some references for production of functional whole grain foods using germination technology. |
| |
| Keywords: | sprouted whole grain quality characteristics research progress |
|
| 点击此处可从《中国粮油学报》浏览原始摘要信息 |
|
点击此处可从《中国粮油学报》下载全文 |
|
