摘要
发芽会改变糙米的营养成分,提高糙米的营养价值,改善糙米的食用品质,综述发芽对糙米中主要蛋白质及氨基酸、淀粉理化特性、脂肪、γ-氨基丁酸等营养物质的影响,对内源酶活性、抗氧化性能以及食用品质的变化,为发芽糙米的深入研究提供了理论依据,也为发芽糙米主食化和深加工奠定一定的基础。
During germination process, many nutrients and bioactive components of brown rice have been changed, the nutritional value has been improved, and edible quality has been perfected. Make a review on the changes of main nutrient substance, such as protein, starch physiochemical, fat, endogenous enzymes activity, antioxygenic property and edible quality in the process of brown rice germination, respectively, which will provide theoretical basis for the further research of germination brown rice and will lay a foundation for food processing and the staple food industrialization.
作者
刘晓飞
宋洁
刘宁
张宇
程传兴
卢淑雯
LIU Xiaofei;SONG Jie;LIU Ning;ZHANG Yu;CHENG Chuanxing;LU Shuwen(Heilongjiang Academy of Agricultural Sciences Postdoctoral Programme（Harbin 150086;College of Food Science and Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Province（Harbin 150076)
出处
《食品工业》
CAS
北大核心
2018年第9期266-270,共5页
The Food Industry
基金
黑龙江省博士后资助经费(LBH-Z15200)
哈尔滨商业大学校级科研项目(17XN023)
关键词
糙米
发芽
营养价值
食用品质
brown rice
germination
nutritive value
edible quality
