不同加工处理方式对燕麦营养成分影响的研究进展  

Research progress on effects of different processing methods on nutritional components of oats

作　　者：温瑞雪 宋伟 罗卓婷 施琳 王鹏 WEN Ruixue;SONG Wei;LUO Zhuoting;SHI Lin;WANG Peng(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品与发酵工业》2023年第4期295-303,共9页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学基金项目(30471225);中央高校基本科研业务费专项资金(GK202103096);陕西省高校科协青年人才托举计划项目(20210204);陕西省创新团队(2022TD-14)。

摘　　要：燕麦富含蛋白质、脂质、维生素、矿物质、可溶性膳食纤维以及其特有的燕麦蒽酰胺等营养成分,兼具降糖降脂、调节血压、抗氧化、抗炎症、调节肠道菌群和增强免疫力等多种健康功能。目前市场上燕麦食品种类繁多,如燕麦片、燕麦粉、燕麦麸皮产品以及燕麦β-葡聚糖提取物等,然而采用不同加工方式制备的燕麦产品营养物质组成差异显著,甚至有些加工方式会造成其营养综合品质发生明显降低甚至丧失。该文重点阐述了不同加工方式(包括去皮、热加工等物理加工方式以及发芽、发酵等生物加工方式)对燕麦宏量营养素、微量营养素以及其植物化学素的影响,展望了发芽和发酵燕麦的未来市场需求导向及研究趋势,以期为燕麦及其加工副产物的高值产品综合开发利用提供理论参考与指导。Oats are rich in protein,lipids,vitamins,minerals,dietary fiber,and avenanthramides,and have shown benefits in regulating glucose and lipids metabolisms,exhibiting anti-oxidant and anti-inflammatory properties,reconstructing intestinal flora,and enhancing the immunity of the host.Currently,commercial products,including oatmeal,oat flour,oat bran,and oatβ-glucan extracts are popular.However,it should be noted that processing technology could significantly affect the nutrient compositions of oat products,resulting in a significant reduction or even loss of comprehensive nutritional quality.The present work focuses on the effects of different processing methods including physical processing,e.g.,peeling and thermal processing,as well as biological processing methods,e.g.,germination and fermentation on the nutritional components of oats,involving macronutrients,micronutrients,and phytochemicals.This paper extended the discussions on the future market demand and the promising health prospects of sprouted and fermented oats products,to provide theoretical guidance for the comprehensive development and utilization of high-value products of oats and their processing by-products.

关 键 词：燕麦 加工方式 发酵 营养物质 Β-葡聚糖 燕麦蒽酰胺 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]