发芽粟米研究进展.doc

发芽粟米研究进展 胡帅1,2,3 高金燕2 武涌2,3 袁娟丽1,4 陈红兵1,3 （南昌大学食品科学与技术国家重点实验室1，南昌 330047） （南昌大学食品学院2，南昌 330047） （南昌大学中德联合研究院3，南昌 330047） （南昌大学药学院4，南昌 330006） 摘 要 发芽是改善粟米功能性质，提高粟米营养价值的重要加工方式。本文从粟米发芽的工艺条件、发芽后粟米营养成分和加工性质的变化及其在食品中的应用三个方面对发芽粟米进行了综述。总结粟米发芽的最优条件，比较发芽前后蛋白质、脂肪等主要成分及酚类、黄酮、抗营养因子等功能性活性物质含量、组成的变化，分析发芽粟米糊化性质和功能性质的差异，展望发芽粟米在食品中的应用前景。旨在为粟米发芽精深加工及粟芽产品的开发提供参考信息，促进我国粟类资源的高值化利用。 关键词 粟米 发芽 营养成分 粟芽食品 中图分类号：TS210.1 文献标志码：A 文章编号： Research Progress on Germinated Millets Hu Shuai1,2,3 Gao Jinyan2 Wu Yong2,3 Yuan Juanli1,4 Chen Hongbing1,3 （State Key Laboratory of Food Science and Technology, Nanchang University1, Nanchang 330047） （School of Food Science and Technology, Nanchang University2, Nanchang 330047） （Sino-German Joint Research Institute, Nanchang University3, Nanchang 330047） （School of Pharmacy, Nanchang University4, Nanchang 330006） Abstract Germination is an important processing technique to improve the functional properties and increase the nutritional value of millets. In recent years, the germination of millets has been reviewed from three aspects including the process conditions of germination, the changes of nutrients and processing properties of the germinated millets and its application in food. The optimum conditions for the germination of millets, the changes in the content and composition of major components such as proteins and fats and trace composition such as phenols, flavonoids, and anti-nutritional factors, the differences in the gelatinization and healthy properties between raw and germinated millets, and prospects for the application of germinated millets in food were introduced in detail. It is aimed to provide a relevant information to help the deep processing of germinated millets and the development of millet sprout products, leading to promote the high-value utilization of millet crops in China. Key words Millets, germination, nutritional compositions, millet sprout foods 近年来，随着人们对饮食要求的不断提高及高新食品加工技术的不断发展，发芽作为一种重要的