| 小麦胚芽的研究进展 |
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| 引用本文： | 连彩霞,朱科学,周惠明.小麦胚芽的研究进展[J].西部粮油科技,2009,34(5):50-53. |
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| 作者姓名： | 连彩霞 朱科学 周惠明 |
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| 作者单位： | 江南大学食品学院,江苏无锡214122 |
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| 摘 要： | 介绍了小麦胚芽中各种营养成分及其功能性质,总结了小麦胚芽方面的近几年的研究,主要包括小麦胚芽稳定化研究、小麦胚芽油、麦胚蛋白等物质提取的工艺研究、以及小麦胚芽其他各方面的研究进展。
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| 关 键 词： | 小麦胚芽 稳定化 小麦胚芽油 蛋白 提取 |
Recent Progress of Wheat Germ Components |
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| LIAN Cai-xia,ZHU Ke-xue,ZHOU Hui-ming.Recent Progress of Wheat Germ Components[J].China Western Cereals & Oils Technology,2009,34(5):50-53. |
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| Authors: | LIAN Cai-xia ZHU Ke-xue ZHOU Hui-ming |
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| Affiliation: | (School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, P.R.China) |
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| Abstract: | In this review,various nutrient ingredients and their respectively nutrient and healthy functions were introduced.The research progresses on wheat germ were summarized,mainly containing stabilization of wheat germ,extraction technology of nutritional components such as wheat germ oil and protein and some other aspects of wheat germ. |
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| Keywords: | wheat germ stabilize wheat germ oil proteins extraction |
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