食品与发酵工业 >

2024 , Vol. 50 >Issue 11: 379 - 388

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036275

综述与专题评论

小麦胚芽的灭酶稳定化及其在烘焙制品中的应用

  • 王文洁 ,
  • 孙宇欣 ,
  • 童志芳 ,
  • 陈维 ,
  • 周绪霞 ,
  • 丁玉庭
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(浙江新迪嘉禾食品有限公司,浙江 杭州,311107)
第一作者:博士,副教授(丁玉庭教授为通信作者,E-mail:dingyt@zjut.edu.cn)

收稿日期: 2023-05-28

  修回日期: 2023-07-12

  网络出版日期: 2024-07-12

收起

Enzyme inactivation on wheat germs and its application in bakery products

  • WANG Wenjie ,
  • SUN Yuxin ,
  • TONG Zhifang ,
  • CHEN Wei ,
  • ZHOU Xuxia ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Newland Foods Co.Ltd., Hangzhou 311107, China)

Received date: 2023-05-28

  Revised date: 2023-07-12

  Online published: 2024-07-12

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摘要

小麦胚芽是小麦颗粒中营养密度最高的部分,富含膳食纤维与抗氧化物质,具有强抗氧化、降血糖血脂和通便等功效。随着人们健康意识提升,小麦胚芽逐渐从动物饲料向高值食品原料转型,用于开发全谷物及粗粮制品。但小麦胚芽本身具有强内源酶活性,易在贮藏中氧化变味,严重影响后续加工。该文综述了小麦胚芽的主要营养成分和活性,以及作为原料的加工特性,对其在粗粮烘焙制品开发利用中面临的主要问题和相关作用机理进行解释,并介绍了国内外灭酶稳定化创新技术,重点阐述了使用物理、化学、生物等方式抑制酶活性并提高抗氧化性的工作,展望了麦胚在未来功能性烘焙制品中的应用,为其工业化应用提供重要参考。

关键词： 小麦胚芽; 灭酶; 烘焙制品; 生物活性; 营养强化; 品质改良

本文引用格式

王文洁 , 孙宇欣 , 童志芳 , 陈维 , 周绪霞 , 丁玉庭 . 小麦胚芽的灭酶稳定化及其在烘焙制品中的应用[J]. 食品与发酵工业, 2024 , 50(11) : 379 -388 . DOI: 10.13995/j.cnki.11-1802/ts.036275

Abstract

Wheat germs (WG) are the most nutrient-dense part within kernels with abundant dietary fibers and antioxidants, exhibiting strong antioxidant activities, blood sugar and lipid-lowering, and laxative effects.With people’s improved awareness of health, WG has gradually transformed from animal feeds use into high-valued food materials under the development of whole-grain and coarse-grain products.However, the WG itself has strong endogenous enzyme activities, showing liability to lipid oxidation causing flavor changes during storage and seriously affecting the subsequent processing.Therefore, the main nutrients and bioactivities of WG, processing characteristics of WG as food materials, and the main problems faced in the development and utilization of coarse grain bakery products and relevant mechanisms of reactions were reviewed, the innovative enzyme inactivated product stabilization technologies at home and abroad were also introduced including the use of physical, chemical, and biological enzymes inhibition methods and antioxidant improvements, the applications of WG in future functional bakery products were prospected, providing an important reference for its industrial applications.

Key words： wheat germs; enzyme inactivation; bakery products; biological activities; nutritional fortification; quality improvement

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