全谷物生物加工研究进展与发展方向

Research Progress and Development Directions of Whole Grain Bioprocessing

全谷物因营养健康效应而得到世界的广泛关注,然而其不易加工和食用品质差等问题限制了全谷物产业的发展。目前,物理改良技术可以在一定程度上实现全谷物加工和食用品质改良,然而其在全谷物风味品质提升和营养组分留存等方面仍存在技术瓶颈。在此背景下,大量研究证实生物加工技术利用添加外源酶或改变内源酶活性来实现全谷物中功能性组分的分子结构和物化性质等调控,可以显著提高全谷物的营养品质和生物利用度,并有助于改善全谷物食品风味等食用品质。生物技术涉及发酵、萌芽、酶解等多种技术,被视为未来全谷物食品加工的主要品质改良技术。本文围绕生物技术在全谷物加工中的应用研究进行综述,重点介绍发酵、萌芽和酶解3种主要生物技术在全谷物加工领域的应用情况,阐述3种生物技术在全谷物及其制品的营养品质提升,食用品质改良和抗营养因子消减等方面的应用优势,并在此基础上提出未来全谷物生物加工的发展方向,以期为我国全谷物产业发展提供参考。

Whole grain foods are known to be beneficial to health,however,the factors including poor processing characteristics and sensory attributes,limit industry development of whole grain.At present,several physical treatments have been shown to improve the processing and edible characteristics of whole grain.However,there are still technical limitations in the improvement of flavor quality and retention of nutritional components of whole grains.In this background,extensive research has shown that bioprocessing technologies can modified the molecular structure,physical and chemical properties of whole grains by exogenous and endogenous enzyme.These changes can markedly elevate nutrient content and bioavailability of whole grains,and improve sensory attributes of whole grains foods.Bioprocessing involves fermentation,sprouting,enzymatic hydrolysis and other technologies,which is regarded as a major modification mean of whole grain processing in the future.This article aimed to comprehensively review the applications of bioprocessing technologies in whole grains.The application of fermentation,sprouting and enzymatic hydrolysis,which were mainly used in whole grain processing,were introduced in this paper.The advantages of three bioprocessing technologies in improving the nutritional efficacy,sensory attributes and reducing anti-nutritional factors of whole grains were discussed.Furthermore,future perspectives in whole grain bioprocessing technologies and product development are discussed.The study can provide references for the future development of whole grain industry in China.