超微粉碎技术对粮食产品营养物质及特定生理功能影响的研究进展

Research progress on the effects of ultrafine grinding technology on nutrients and specific physiological functions of grain products

超微粉碎是一种能将物料粉碎至微米级甚至纳米级的先进技术,具有节约物料、粉碎速度快和粉体粒度均匀且细的显著优势,近年来逐渐被应用在粮食作物前处理中,对生产口感好、营养物质溶出率高和功能性强的食品具有积极意义。文章总结了7种超微粉碎技术的分类及优缺点,综述了超微粉碎技术对粮食营养物质(蛋白质、淀粉、脂肪、膳食纤维和酚类物质)和特定生理功能(调节血糖、血压、血脂、抗氧化和减少有害物质)的影响,并对超微粉碎技术在粮食产业的发展方向进行了展望。

Ultrafine grinding is an advanced technology that can grind materials down to the micron or even nanometer level,with significant advantages of material savings,fast grinding speed,and uniform and fine powder particle size.Recently,it has gradually been applied in the pre-treatment of grain crops,which has positive significance for the production of food with good taste,a high nutritional material dissolution rate,and strong functionality.This review summarizes the classification,advantages,and disadvantages of 7 different types of ultrafine grinding technology.The effect of ultrafine grinding technology on the nutrients(protein,starch,fat,dietary fiber and phenolic compound)and specific physiological functions(regulating blood glucose,blood pressure,blood lipid,antioxidant,and reducing harmful substances)of grains were also discussed,for providing a theoretical basis for the future research and development of grain products.