脂质氧化
淀粉
食品科学
功能性食品
化学
酶
作文(语言)
细菌
化学成分
多不饱和脂肪酸
脂肪酸
生物化学
生物
有机化学
抗氧化剂
语言学
细胞生物学
哲学
作者
Jingyi Wang,Junyu Tang,Shaoqin Ruan,Ruiling Lv,Jianwei Zhou,Jinhu Tian,Huan Cheng,Enbo Xu,Donghong Liu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-11-01
卷期号:362: 130066-130066
被引量:11
标识
DOI:10.1016/j.foodchem.2021.130066
摘要
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9–64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
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