微生物发酵法降解谷物中抗营养因子的研究进展  

Research progress on degradation of anti-nutritional factors in cereals and legumes by microbial fermentation

作　　者：花蕴 黄昆仑[1,2] 梁志宏[1,2] HUA Yun;HUANG Kunlun;LIANG Zhihong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health(China Agricultural University),Beijing 100048,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100048 [2]北京食品营养与人类健康高精尖创新中心(中国农业大学),北京100048

出　　处：《食品与发酵工业》2020年第21期272-276,共5页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2017YFC1600901)。

摘　　要：谷物是人及动物饮食中的重要组成部分,但除营养成分外,谷物中也含有多种抗营养因子,如胰蛋白酶抑制剂、植酸、非淀粉类多糖、凝集素和单宁等。抗营养因子不但影响谷物的消化吸收率,甚至会对生物体产生健康隐患。利用微生物发酵法可以有效降低谷物中抗营养因子的含量,提高谷物的营养价值。目前,在谷物中抗营养因子研究的基础上,该文对利用微生物发酵法降解抗营养因子的发酵工艺以及微生物发酵法降解各类谷物抗营养因子的研究进展进行了概述。Cereals and legumes are important parts of human and animal diets.In addition to nutrients,they also contain a variety of anti-nutritional factors,such as trypsin inhibitor,phytic acid,non-starch polysaccharides,lectin,tannin,etc.These anti-nutritional factors not only affect the digestion and absorption rate of cereals and legumes,but cause health risks to organisms.Microbial fermentation of cereals and legumes can effectively reduce the content of anti-nutritional factors and improve the nutritional value.Based on the research of anti-nutritional factors in cereals and legumes,the microbial fermentation technologies used to degrade anti-nutritional factors and their applications toward various cereals and legumes were reviewed.

关 键 词：谷物 抗营养因子 微生物发酵 发酵工艺 降解 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]