粮油食品科技

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全谷物食品重要膳食纤维组分——谷物β-葡聚糖的最新研究进展(网络首发、推荐阅读)
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Current Research Progress of Cereal β-Glucan as an Important Dietary Fiber Component in Whole Cereal Foods(Online First, Recommended Article)
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    摘要:

    近年来,β-葡聚糖因其显著的健康功效和良好的功能特性,被广泛应用到各类食品的生产中。β-葡聚糖存在于燕麦、大麦、青稞和小麦等多种谷物中,不同谷物源其含量、分布、结构、功能特性和生理活性有所不同,进而影响在食品加工中的应用。从制备方法、营养、理化性质、功能特性和健康功效等多方面阐述谷物β-葡聚糖及其多糖、脂质、蛋白复合物的食品相关研究现状,归纳谷物β-葡聚糖目前在食品应用中面临的问题,以期为谷物β-葡聚糖进一步的开发利用提供参考。

    Abstract:

    In recent years, β-glucan has been widely used in the production of various foods due to its remarkable health benefits and functional properties β-Glucan exists in various cereals such as oat, barley, highland barley, and wheat. There are differences in content, distribution, structure, functional properties and physiological activities of β-glucan in different cereals, thus affecting the application of β-glucan in food processing. Therefore, we illustrated the research status of the preparation method, nutrition, physicochemical properties, functional properties, and health benefits of cereal β-glucan and its polysaccharide, lipid and protein complexes. Besides, the problems occurred in the application of cereal β-glucan in food production were summarized. This review is anticipated to provide reference for the further development and utilization of cereal β-glucan.

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申瑞玲,陈文文.全谷物食品重要膳食纤维组分——谷物β-葡聚糖的最新研究进展(网络首发、推荐阅读)[J].粮油食品科技,2022,30(2):31-40.

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  • 在线发布日期: 2022-03-24
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