谷物和豆类初级加工对其营养品质的影响  

The Effects of Primary Processing of Cereals and Beans on Their Nutritional Quality

作　　者：郭孝平 曾善荣 王玉财 Guo Xiao-ping;Zeng Shan-rong;Wang Yu-cai(Jiangxi xidi biotechnology Co.,LTD.,Jiangxi Ganzhou 341100;Ganzhou food and drug inspection center,Jiangxi Ganzhou 341100)

机构地区：[1]江西熙帝生物科技有限公司,江西赣州341100 [2]赣州市食品药品检验检测中心,江西赣州341100

出　　处：《生物化工》2020年第2期147-151,160,共6页Biological Chemical Engineering

摘　　要：谷类和豆类是人类膳食的重要组成部分,是人类能量、蛋白质、膳食纤维、维生素、矿物质和植物化学物质的重要来源,对人类的营养摄入有很大贡献。初级加工是谷物和豆类在食用前必不可少的步骤,针对不同种类的谷物和豆类,这个步骤有可能是去壳或者是碾磨,特定的加工处理会赋予谷物和豆类特殊的性质,从而改善其某些感官特性;同时还会导致它们的营养质量发生变化,如营养素、植物化学物质、抗营养素的减少,营养物质的消化率或生物可及性的改善。理解和认识预处理导致的谷物和豆类营养质量发生的变化,可以根据不同的食用目的选择适当的技术以获得最大的营养和健康益处。本文将对预处理引起谷物和豆类中发生的营养变化进行简单介绍,重点从碳水化合物及其消化率的影响、蛋白质及其消化吸收率的影响、矿物质及其生物利用度的影响以及植物化学物质的影响等方面进行综述。Grains and legumes are an important part of the human diet.They are important sources of energy,protein,dietary fiber,vitamins,minerals and phytochemicals,which contribute a lot to human nutrition.Primary processing is an essential step for grains and legumes before consumption.For different types of grains and legumes,this step may be hulling or grinding.It also leads to changes in their nutritional quality,such as reductions in nutrients,phytochemicals,and anti-nutrients,and improvements in the digestibility or bioavailability of nutrients.Understanding and awareness of changes in the nutritional quality of grains and legumes resulting from pretreatment can lead to the selection of appropriate techniques for different consumption purposes for maximum nutritional and health benefits.This article briefly introduces the nutritional changes in grains and legumes caused by pretreatment,with emphasis on the effects of carbohydrates and their digestibility,proteins and their digestibility,minerals and their bioavailability,and phytochemicals.

关 键 词：谷物加工 营养成分 植物化学物质 营养消化率 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]