小麦糊粉层在食品加工中的应用与研究进展  

Research advance and application of wheat aleurone in food processing

作　　者：刘伟[1] 刘倩楠[1] 赵瑞璇 张良[1] 胡宏海[1] LIU Wei;LIU Qiannan;ZHAO Ruixuan;ZHANG Liang;HU Honghai(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agroproducts Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所农业农村部农产品加工重点实验室,北京100193

出　　处：《河南工业大学学报（自然科学版）》2022年第1期16-25,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：“十三五”国家重点研发计划课题(2018YFD0401005)。

摘　　要：小麦糊粉层是麸皮的主要组成部分,在小麦加工成面粉的过程中伴随麸皮被剥离。小麦糊粉层富含小麦籽粒中主要的营养成分和生物活性物质,包括膳食纤维、蛋白质、维生素、矿物质和酚类化合物等。以糊粉层粉为原料开发营养健康的食品,可以改善主食和休闲产品的营养结构,提升麦麸的食品化利用率,减少粮食资源浪费。介绍了小麦糊粉层主要的营养成分与生理功能,综述了糊粉层分离技术及其产品在食品加工中的应用现状,并对其发展趋势进行了展望。Aleurone layer is the main component of wheat bran,which is often removed with bran during wheat flour processing.As the main nutrients and bioactive substances in wheat grains are concentrated in aleurone layer,such as dietary fiber,protein,vitamins,minerals,and phenolic compounds,etc.,food products,such as staple food and leisure products with improved nutritional value could be developed with the addition of aleurone flour.In addition,food utilization rate of wheat bran can be improved and the waste of food resources therefore can be reduced.This review introduces the main nutritional components and physiological functions of aleurone layer,aleurone layer separation technology and related products in food processing,the application prospect of aleurone layer is also analyzed.

关 键 词：小麦糊粉层 糊粉层粉 食品加工 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]