综述与专题评论

发芽小麦的品质变化及改善方法研究进展

  • 张玉荣 ,
  • 陈杨 ,
  • 曹宇飞 ,
  • 张大伟 ,
  • 李梦瑶 ,
  • 吴琼
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  • 1(粮食储藏与安全教育部工程研究中心,河南省粮食产后减损工程技术研究中心,河南工业大学 粮食和物资储备学院,河南 郑州,450001)
    2(中央储备粮新港直属库有限公司,河南 新郑,451100)
第一作者:硕士,教授(吴琼副教授为通信作者,E-mail:qiongwu0605@126.com)

收稿日期: 2024-08-31

  修回日期: 2025-01-03

  网络出版日期: 2025-09-29

基金资助

第九届中国科协青年人才托举工程项目(2023QNRC001);财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-03)

Research progress on quality change and improvement methods of germinated wheat

  • ZHANG Yurong ,
  • CHEN Yang ,
  • CAO Yufei ,
  • ZHANG Dawei ,
  • LI Mengyao ,
  • WU Qiong
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  • 1(Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China)
    2(Sinograin Xingang Depot Co.Ltd., Xinzheng 451100, China)

Received date: 2024-08-31

  Revised date: 2025-01-03

  Online published: 2025-09-29

摘要

小麦在发芽过程中生理代谢旺盛,多种酶活性升高,小麦籽粒中淀粉、蛋白质和脂肪发生不同程度水解,导致其含量降低并影响小麦粉的加工与食用品质;同时,发芽小麦籽粒中对人体有益的阿拉伯木聚糖、γ-氨基丁酸等功能性成分含量升高。该文综述了发芽小麦中营养组分的变化及其对加工品质和食用品质的影响,进一步总结了芽麦品质改良方法,并对发芽小麦未来的加工与利用发展方向进行分析与展望,以期为发芽小麦的品质改善及合理利用提供思路,促进小麦产业的健康发展。

本文引用格式

张玉荣 , 陈杨 , 曹宇飞 , 张大伟 , 李梦瑶 , 吴琼 . 发芽小麦的品质变化及改善方法研究进展[J]. 食品与发酵工业, 2025 , 51(17) : 395 -402 . DOI: 10.13995/j.cnki.11-1802/ts.040914

Abstract

During the germination process, the physiological metabolism of wheat is strong, the activities of many enzymes are increased, and the starch, protein, and fat in wheat grains are hydrolyzed to different degrees, which leads to the reduction of their contents and affects the processing and edible quality of wheat flour.At the same time, the content of functional components such as arabinoxylan and gamma-aminobutyric acid, which are beneficial to human body, increased in germinated wheat grains.In this paper, the changes of nutritional components in germinated wheat and their effects on processing quality and food quality were reviewed, and the methods for improving the quality of germinated wheat were further summarized, and the development direction of processing and utilization of germinated wheat in the future was analyzed and prospected to provide ideas for the quality improvement and rational utilization of germinated wheat and promote the healthy development of wheat industry.

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