全谷物食品重要膳食纤维组分--谷物β-葡聚糖的最新研究进展  

Current Research Progress of Cerealβ-Glucan as an Important Dietary Fiber Component in Whole Cereal Foods

作　　者：申瑞玲 陈文文 SHEN Rui-ling;CHEN Wen-wen(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450000

出　　处：《粮油食品科技》2022年第2期31-40,共10页Science and Technology of Cereals,Oils and Foods

基　　金：“十三五”国家重点研发计划项目(2020YFD1001400)。

摘　　要：近年来,β-葡聚糖因其显著的健康功效和良好的功能特性,被广泛应用到各类食品的生产中。β-葡聚糖存在于燕麦、大麦、青稞和小麦等多种谷物中,不同谷物源其含量、分布、结构、功能特性和生理活性有所不同,进而影响在食品加工中的应用。从制备方法、营养、理化性质、功能特性和健康功效等多方面阐述谷物β-葡聚糖及其多糖、脂质、蛋白复合物的食品相关研究现状,归纳谷物β-葡聚糖目前在食品应用中面临的问题,以期为谷物β-葡聚糖进一步的开发利用提供参考。In recent years,β-glucan has been widely used in the production of various foods due to its remarkable health benefits and functional propertiesβ-Glucan exists in various cereals such as oat,barley,highland barley,and wheat.There are differences in content,distribution,structure,functional properties and physiological activities ofβ-glucan in different cereals,thus affecting the application ofβ-glucan in food processing.Therefore,we illustrated the research status of the preparation method,nutrition,physicochemical properties,functional properties,and health benefits of cerealβ-glucan and its polysaccharide,lipid and protein complexes.Besides,the problems occurred in the application of cerealβ-glucan in food production were summarized.This review is anticipated to provide reference for the further development and utilization of cerealβ-glucan.

关 键 词：全谷物 Β-葡聚糖 提取 β-葡聚糖复合物 功能特性 健康功效 面制品 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]