微生物发酵提升燕麦营养品质研究进展  

Advances in Fermentation Derived Improvements of Nutritional Function of Oats

作　　者：宋伟 温瑞雪 罗卓婷 王鹏 施琳 Song Wei;Wen Ruixue;Luo Zhuoting;Wang Peng;Shi Lin(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710119)

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国粮油学报》2023年第7期228-237,共10页Journal of the Chinese Cereals and Oils Association

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);陕西省创新团队项目(2022TD-14)。

摘　　要：微生物发酵技术具有改善燕麦营养结构,提升活性物质生物利用率,丰富风味品质的核心优势。文章总结国内外燕麦发酵工艺进展及发酵相关生物转化机制研究结果,集中探讨细菌(植物乳杆菌、干酪乳杆菌和枯草芽孢杆菌等)、真菌(霉菌、酵母菌以及冠突散囊菌)和复合菌株混合发酵对燕麦蛋白质、淀粉、脂肪等宏量营养素和酚酸、β-葡聚糖、蒽酰胺等活性成分的影响及分子机制,阐释了科学利用发酵提升燕麦营养品质和综合利用率的巨大潜力,为燕麦发酵工艺优化、功能性评估、产品质量评价和和未来市场开发提供参考。Microbial fermentation technologies the core advantages of improving flavor quality and nutritional profiles of oat products,enhancing the bioavailability of certain bioactive compounds and enriching flavor quality.In this paper,the research progress regarding the application of fermentation on oats and fermentation derived biotransformation of major constituents in oats were emphasized and summarized;the fermentation effects using bacteria(Lactobacillus plantarum,Lactobacillus casei,Bacillus subtilis,etc.),fungi(mould,yeast and Eurotium cristatum)or the multi-strains on proteins,starches,fat and bioactive components(such as phenolic acids,β-glucan,avenanthramides)of oats and the underlying mechanisms were discussed intensively;the great potentials of scientific utilization of fermentation technologies to improve nutritional quality and comprehensive utilization rate of oats and oat-based components were explained.The present summary could guide the development of optimization of fermentation procedure for oats,and may assist functional evaluations,product quality evaluation and development of future markets for oat products.

关 键 词：燕麦 微生物发酵 营养品质 健康功效 

分 类 号：TS205.5[轻工技术与工程—食品科学]