麦胚的营养和功能活性及发酵对其影响的研究进展  

Research Progress on Nutrient Composition, Functional Activity of Wheat Germ and the Effects of Fermentation on Them

作　　者：李欣 米生权[1,2] 陈文 张艳贞[1,2] Li Xin;Mi Shengquan;Chen Wen;Zhang Yanzhen(Food Science Department,College of Biochemical Engineering,Beijing Union University,Beijing 100023;Beijing Key Laboratory of Bioactive Substances and Functional Foods,Beijing 100191)

机构地区：[1]北京联合大学生物化学工程学院食品科学系,北京100023 [2]北京市生物活性物质与功能食品重点实验室,北京100191

出　　处：《中国粮油学报》2021年第7期195-202,共8页Journal of the Chinese Cereals and Oils Association

基　　金：北京联合大学人才强校优选计划(BPHR2018CZ01)。

摘　　要：麦胚是面粉加工的副产物,被誉为“人类天然的营养宝库”。麦胚含有多种生物活性物质,将麦胚进行发酵处理可提高其生理活性。本文从麦胚的营养成分、功能活性、以及麦胚发酵所带来的成分、含量、功能活性方面的变化进行系统综述,并对未来麦胚产品的深度开发利用进行展望。Wheat germ is the by-product of flour processing,which is known as‘natural nutrition-rich source for human health’.Wheat germ contains a variety of bioactive substances,which can be improved after fermentation.In this paper,the nutritional composition and functional activity of wheat germ,as well as the changes in composition,content and functional activity brought about by fermentation,were systematically expounded.We also looked forward into the future development and utilization of wheat germ products.

关 键 词：麦胚 营养成分 生物活性 发酵 

分 类 号：TS201.4[轻工技术与工程—食品科学]