生物处理改善大米和大米粉特性的研究进展  

Research progress on improving the characteristics of rice and rice flour by biological treatment

作　　者：王钵 柴宝玉 叶发银[1,2] 雷琳 赵国华[1,2] WANG Bo;CHAI Baoyu;YE Fayin;LEI Lin;ZHAO Guohua(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市实验室,重庆400715

出　　处：《食品与发酵工业》2025年第1期345-353,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目子课题(2021YFD2100101)。

摘　　要：大米和大米粉是主食及无麸质食品生产的主要原料,其特性对最终产品的品质有重要影响。研究表明,对大米和大米粉进行适当的改性处理,可改善其特性并提升其所生产产品的质量。该文在查阅相关文献的基础上,概括了3类生物处理方法(微生物发酵、发芽、酶处理)对大米和大米粉主要成分、淀粉的糊化特性和热特性、营养安全特性以及加工特性影响的研究进展,并对利用生物处理方法改善大米和大米粉特性的研究进行了展望。该文对从原料学角度开发安全、可靠的大米和大米粉特性生物调控技术,推动大米制品品质提升有较好的参考价值。As major materials for staple and gluten-free foods,the properties of rice and its flour are of pivotal importance in setting the quality of products derived from them.The previous investigations have already demonstrated that the properties of rice and its flour as well as the product quality derived from them could be well improved by modifying them properly.Based on an extensive review of relevant works of literature,the present article summarized the advances in the effects of three biological approaches,namely microbial fermentation,sprouting,and enzymatic treatment,on the major components,pasting and thermal properties of starch,nutrition,and safety characteristics,and processing attributes of rice and its flour.Moreover,the perspectives to improve the properties of rice and its flour by biological approaches were discussed.This article,from a raw material point of view,is of high reference value in developing safe and reliable biological approaches to modulate the properties of rice and its flour with a final aim to improve the quality of rice-based food products.

关 键 词：大米 淀粉 发酵 发芽 酶处理 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]