麦胚发酵物制备工艺及生物活性研究进展  

Research progress on preparation technology and biological activity of fermented wheat germ

作　　者：苑永建 宇光海[1,2,4] 黄继红 郑帅楠[1,2] 李肖肖 YUAN Yong-jian;YU Guang-hai;HUANG Ji-hong;ZHENG Shuai-nan;LI Xiao-xiao(College of Bioengineering,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function,Zhengzhou 450001,Henan,China;School of Food and Pharmacy,Xuchang University,Xuchang 461000,Henan,China;Henan Feitian Agricultural Development Co.,Ltd.,Hebi 458000,Henan,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]小麦生物加工与营养功能河南省重点实验室,河南郑州450001 [3]许昌学院食品与药学院,河南许昌461000 [4]河南飞天农业开发股份有限公司,河南鹤壁458000

出　　处：《粮食与油脂》2022年第3期12-16,66,共6页Cereals & Oils

基　　金：中原千人计划·中原院士基金(192101510004);河南省重大公益专项(科技攻关)(2021102310518);河南省重大公益专项“小麦绿色精深加工关键技术研究开发与示范”(201300110300)。

摘　　要：从麦胚发酵物的工艺方法、生物活性及功能等方面展开综述,以期为麦胚发酵物在医药、功能食品及保健食品等应用中提供一定理论基础,实现麦胚附加值的提升。The process,biological activity and function of fermented wheat germ were reviewed,in order to provide some theoretical basis for the application of fermented wheat germ in medicine,functional food and health food,and improve the added value of wheat germ.

关 键 词：麦胚发酵物 发酵工艺 生物活性 应用前景 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]