元麦麸皮功能成分与产品开发的研究进展  

Research Progress on Functional Components and Product Development of Naked Barley Bran

作　　者：刘畅 张欣 魏亚凤[1] 宋居易[1] LIU Chang;ZHANG Xin;WEI Ya-feng;SONG Ju-yi(Jiangsu Yanjiang Institute of Agricultural Sciences,Nantong,Jiangsu 226012,China)

机构地区：[1]江苏沿江地区农业科学研究所,江苏南通226012

出　　处：《粮油食品科技》2022年第6期63-70,共8页Science and Technology of Cereals,Oils and Foods

基　　金：江苏省农业科技自主创新资金项目(CX(21)3113);南通市科技项目(MS22020035)。

摘　　要：麸皮是元麦加工的副产物,主要包括元麦的籽实皮、胚、糊粉层和少量淀粉胚乳部分。元麦麸皮中不仅含有丰富的营养物质,还含有阿拉伯木聚糖、β-葡聚糖、酚类物质、植物甾醇等功能成分,具有降血糖、降血脂、抗氧化、调理肠道等多种生理活性,可满足人们对于健康饮食的需求。然而口感粗糙、消化性差等问题导致了元麦麸皮的加工利用不足、产品开发受限。近年来,在低碳与创新理念的倡导下,元麦麸皮的相关研究日益增多,以其为原料的油脂类、膳食纤维类、发酵型产品及相关加工技术不断发展,激发出元麦麸皮的高效利用潜力。针对元麦麸皮功能成分与产品开发的研究现状进行综述,旨在为突破元麦麸皮的精深加工关键技术、加速优质产品的商业化进程提供理论参考。Bran is a by-product of naked barley mainly including seed coat,germ,aleurone layer and a small amount of starchy endosperm.It is not only rich in nutrients,but also has functional components such as arabinoxylan,β-glucan,phenolic compounds and phytosterol.Besides,it has a variety of physiological activities such as hypoglycemic effect,antilipemic function,antioxidant capacity and intestinal tract regulation,and can meet the demand for a healthy diet.However,rough taste and poor digestibility result in its insufficient processing and utilization,and limit the development of its product.With the advocacy of low-carbon and innovative ideas,there has been an increasing number of related researches on naked barley bran in recent years.The oil,dietary fiber,fermentation product and related processing technologies based on naked barley bran have developed continually,which has stimulated the potential for its efficient utilization.To provide a theoretical reference for breaking through the key technology of deep processing and accelerating the commercialization of high-quality products,the research process of functional components and product development of naked barley bran have been reviewed.

关 键 词：元麦麸皮 功能成分 生理活性 产品开发 加工技术 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]