食品与发酵工业2024，Vol.50Issue(11)：379-388,10.DOI:10.13995/j.cnki.11-1802/ts.036275
小麦胚芽的灭酶稳定化及其在烘焙制品中的应用
Enzyme inactivation on wheat germs and its application in bakery products
王文洁 1孙宇欣 1童志芳 2陈维 2周绪霞 1丁玉庭1
作者信息
- 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
- 折叠
摘要
Abstract
Wheat germs(WG)are the most nutrient-dense part within kernels with abundant dietary fibers and antioxidants,exhibi-ting 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 dur-ing storage and seriously affecting the subsequent processing.Therefore,the main nutrients and bioactivities of WG,processing character-istics of WG as food materials,and the main problems faced in the development and utilization of coarse grain bakery products and rele-vant 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 ap-plications of WG in future functional bakery products were prospected,providing an important reference for its industrial applications.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Key words
wheat germs/enzyme inactivation/bakery products/biological activities/nutritional fortification/quality improvement引用本文复制引用
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):379-388,10.
