谷物发酵产品的营养功能提升与益生功能研究进展  

Research progress on the improvement of nutritional function and probiotic performance of cereal fermented products

作　　者：杨庆华 张亚飞 田晓静 王稳航[1] YANG Qinghua;ZHANG Yafei;TIAN Xiaojing;WANG Wenhang(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品与发酵工业》2022年第17期304-312,共9页Food and Fermentation Industries

基　　金：宁夏小杂粮精深加工与营养调控关键技术和产业示范项目(2020BFH03003)。

摘　　要：发酵是提高原料营养价值、感官品质及功能特性最为经济安全的方法之一,也是谷物加工的重要方法。文章综述了国内外谷物发酵产品及相关生物转化研究的最新进展,主要集中探讨其营养价值提升和益生功能,包括发酵对谷物蛋白质和淀粉消化率的影响、如何消除抗营养素及提升酚类化合物和维生素等营养成分,以及发酵谷物作为益生元功能物质调节肠道菌群的巨大潜力,对人体心血管、胃肠道等产生的积极作用。最后,对谷物发酵产品的活性功能评价和未来市场开发进行了总结和展望。Fermentation is one of the most economical and safe methods to improve the nutritional value,sensory quality and functional characteristics of raw materials,and it is also an important method to process grain.This paper summarizes the latest research progress of grain fermentation products and related biotransformation.It is focused on the improvement of nutritional value and prebiotic potential,including the effect of fermentation on the digestibility of grain protein and starch,the reduction of anti-nutrients and the enhancement of phenolic compounds and vitamins.As a prebiotic functional substance,cereal fermented products have great potential to maintain the balance of intestinal flora,and also have a positive effect on cardiovascular system and gastrointestinal tract.Finally,the activity function evaluation and future market development of fermented cereal products have been summarized.

关 键 词：谷物 发酵 营养价值 益生功能 益生菌 肠道微生物 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]