生物酶技术在荞麦和燕麦加工利用中的应用  

Application of Enzyme Technology in Processing and Utilization of Buckwheat and Oat

作　　者：张崟[1] 王卫[1] 刘达玉[1] 

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《成都大学学报（自然科学版）》2011年第4期310-313,共4页Journal of Chengdu University（Natural Science Edition）

摘　　要：为了促进荞麦和燕麦的高附加值利用,在分析荞麦和燕麦营养价值及功能性的基础上,总结了近年来生物酶技术在荞麦和燕麦加工利用中的应用.总体上看,在荞麦和燕麦加工中生物酶技术主要应用于食品开发、提取植物蛋白、植物多糖及功能性成分等方面.To promote the high added value utilization of buckwheat and oat,based on an analysis of the nutrition and medical effect of buckwheat and oat,recent researches on application of enzymes in the processing and utilization of buckwheat and oat were reviewed.In general,in the processing of buckwheat and oat,enzymes are mainly used in food research and development,extraction of protein,polysaccharide and functional ingredients.

关 键 词：荞麦 燕麦 生物酶 活性成分 

分 类 号：TS201.25[轻工技术与工程—食品科学] S517[轻工技术与工程—食品科学与工程]