摘要
发芽糙米作为一种全谷物,保留了完整的皮层和胚,集中了大部分营养素和功能性活性物质,但由于皮层纤维结构致密,蒸饭过程中阻碍了吸水速率、吸水量和淀粉糊化,与大米相比,其蒸煮性和食用品质较差,且难以同煮同熟,因此一直以来未被广大消费者接受。本文综述糙米发芽的生理代谢反应及发芽过程中营养成分、活性成分和食味品质的变化,总结发芽糙米胁迫富集γ-氨基丁酸(γ-aminobutyric acid,GABA)技术和发芽糙米的功能特性研究现状。糙米发芽过程中,多种生物活性物质在酶促反应下富集,尤其是特征成分GABA含量显著提升。多种逆境胁迫均可通过改变Ca^(2+)、H^(+)或底物水平促进GABA富集,一些预处理技术可进一步提升发芽糙米的食味品质。GABA与其他营养成分和活性成分发挥协同作用,赋予发芽糙米抗高血脂、抗高血糖、保护心脏、改善睡眠、抗炎和抗氧化等一系列功效与作用。
Germinated brown rice(GBR)is a whole grain containing the intact bran and embryo,concentrating most nutrients and functional active compounds.However,the dense fiber structure of the bran hinders the rate and capacity of water absorption and starch gelatinization during cooking.Therefore,compared with white rice,GBR has poorer cooking and eating quality,and they cannot be cooked at the same time.For this reason,GBR is not widely accepted by consumers.This article reviews the physiological metabolic reactions of GBR and the changes in nutritional components,bioactive substances,and taste quality during germination.It also summarizes and analyzes the current status of research on stress enrichment ofγ-aminobutyric acid(GABA)and functional characteristics of GBR.During germination,enzymes promote the enrichment of various bioactive substances,especially GABA,a characteristic component.The enrichment of GABA can be promoted by various stress conditions with changing Ca^(2+),H^(+) or substrate levels.Some pretreatment techniques are available to further improve the taste quality of GBR.GABA works synergistically with other nutrients and active ingredients to endow GBR with a series of biological functions such as anti-hyperlipidemia,anti-hyperglycemia,heart protection,sleep improvement,anti-inflammatory and antioxidant effects.
作者
任传英
洪滨
张珊
袁迪
冯俊然
山珊
张竞一
管立军
李波
黄文功
卢淑雯
REN Chuanying;HONG Bin;ZHANG Shan;YUAN Di;FENG Junran;SHAN Shan;ZHANG Jingyi;GUAN Lijun;LI Bo;HUANG Wengong;LU Shuwen(Heilongjiang Provincial Engineering Research Center of Whole Grain Nutritious Food,Heilongjiang Provincial Key Laboratory of Food Processing,Food Processing Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;Safety and Quality Institute of Agricultural Products,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)
出处
《食品科学》
EI
CAS
北大核心
2025年第1期284-292,共9页
Food Science
基金
“十四五”国家重点研发计划重点专项(2021YFD2100900)
国家水稻产业技术体系项目(CARS-01-51)
黑龙江省科研业务费项目(CZKYF2023-1-C015)
黑龙江省农业科学院创新工程项目(CX23GG16)。
关键词
发芽糙米
特征营养
食味品质
功能性
germinated brown rice
nutritional characteristics
eating quality
functionality
作者简介
第一作者:任传英(1982-)(ORCID:0000-0001-8217-5899),女,副研究员,博士,研究方向为农产品加工。E-mail:chuanying1023@163.com;通信作者:卢淑雯(1968-)(ORCID:0000-0002-7997-2018),女,研究员,博士,研究方向为稻米加工。E-mail:shuwenl@sina.com。
