摘要
综述了导致发芽小麦食用品质劣变的主要原因,以及国内外改善发芽小麦食用品质的技术进展;介绍了微波在农产品加工及食品领域的应用;综合小麦的籽粒结构、发芽小麦中酶的分布、微波的选择性加热、面筋蛋白质及酶蛋白对热的敏感性差异等特点,简要分析了微波辐照改善发芽小麦食用品质的可行性。
The main causes detrimentally affecting wheat quality, and technical advances in improving physicochemical and functional properties of sprouted wheat, were reviewed. The applications of microwave in the field of agricultural products and food were introduced. The feasibility of improvement on edible quality of sprouted wheat by microwave irradiation was discussed,integrating such properties as wheat kernel structure,distribution of enzymes in sprouted wheat,selective heating of microwave,differences in thermal sensitivity between gluten proteins and enzymes in sprouted wheat, and etc.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第5期5-8,共4页
Cereal & Feed Industry
基金
国家自然科学基金(31171653)
农业部小麦产业技术体系建设专项(CARS-03)
"十二五"国家科技支撑计划项目(2012BAD34B01)资助
关键词
微波
发芽小麦
食用品质
microwave
sprouted wheat
edible quality
