酶解处理提升谷物麸皮营养价值与功能的研究进展  

Research Progress on Enzymatic Hydrolysis to Improve the Nutritional Value and Function of Grain Bran

作　　者：王秋月 林美柔 WANG Qiuyue;LIN Meirou(School of Chemical and Biological Engineering,University of Science and Technology Beijing,Bijing 100083,China)

机构地区：[1]北京科技大学化学与生物工程学院,北京100083

出　　处：《食品科技》2022年第7期155-159,166,共6页Food Science and Technology

摘　　要：麸皮是谷物生产加工中的副产物,富含膳食纤维、蛋白质、维生素、矿物质和植物化学物质等成分。近年来,通过生物酶水解谷物麸皮以提升其营养价值与功能成为研究热点之一。于是对酶解处理麸皮可优化其中膳食纤维成分、促进酚类化合物释放、提高蛋白提取纯度及抗氧化能力等方面的相关研究进行了综合概述,并提出酶解法在谷物麸皮处理上存在的一些不足以及酶解处理的发展方向,以期为后续对酶解谷物麸皮的相关研究提供参考,使谷物麸皮潜在的营养价值得到充分发挥。Bran is a by-product of grain production and processing.It is rich in dietary fiber,protein,vitamins,minerals and phytochemicals.In recent years,the use of biological enzymes to hydrolyze grain bran to enhance its nutritional value and function has become one of the research hotspots.This article gives a comprehensive overview of the research progress on grain bran enzymolysis for optimizing its dietary fiber contents,promoting the release of phenolic compounds,improving the purity of protein extraction and its antioxidant capacity,and puts forward some shortcomings of enzymatic hydrolysis in the treatment of grain bran and the development direction of enzymatic hydrolysis,in order to provide reference for the subsequent research on enzymatic hydrolysis of grain bran and give full play to the potential nutritional value of grain bran.

关 键 词：酶解 谷物麸皮 营养价值与功能 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]