无面筋食品研究进展  

Recent Advances for the Technology of Gluten-free Food

作　　者：王坤[1] 路飞[1] 孟燕楠 李哲[1] 肖志刚[1] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品研究与开发》2015年第21期181-185,共5页Food Research and Development

基　　金：国家自然科学基金青年基金资助项目(31201434);辽宁省自然科学基金项目(2014020122)

摘　　要：乳糜泄是一种对面筋蛋白具有过敏性的肠道疾病,解决的唯一办法就是摄入无面筋食品。面筋蛋白其独特结构特性、粘弹性对于小麦面包制品的质构起着至关重要的作用,无面筋食品因缺少面筋蛋白,所制得的产品感官品质、质构特性等较不理想。近些年研究人员通过不同方法制作类似小麦制品一样品质的无面筋食品,包括寻找原料替代品、酶处理、高压处理、发芽等,这些技术均可以为无面筋食品在发展过程中遇到的困难提供一定的解决措施,本文即对这些方法进行综述。Coeliac disease is an autoimmune gluten-sensitive enteropathy. The only available treatment for it is the life-long adherence to a gluten-free diet. The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The unique structural characteristics of wheat gluten play a vital role in texture properties of breads. While worse sensory quality and texture characteristics of gluten-free products were obtained for the sick of mucedin. In recent past, different methods have been used to produce gluten-free food which is similar to wheat products, including searching for alternative raw materials, enzyme treatment, high pressure treatment, germination and so on. These approaches could provide certain solutions in the development of gluten-free products. These methods were be reviewed in this paper.

关 键 词：乳糜泄 无面筋食品 方法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]