机构地区: 成都大学
出 处: 《成都大学学报(自然科学版)》 2011年第4期310-313,共4页
摘 要: 为了促进荞麦和燕麦的高附加值利用,在分析荞麦和燕麦营养价值及功能性的基础上,总结了近年来生物酶技术在荞麦和燕麦加工利用中的应用.总体上看,在荞麦和燕麦加工中生物酶技术主要应用于食品开发、提取植物蛋白、植物多糖及功能性成分等方面. To promote the high added value utilization of buckwheat and oat,based on an analysis of the nutrition and medical effect of buckwheat and oat,recent researches on application of enzymes in the processing and utilization of buckwheat and oat were reviewed.In general,in the processing of buckwheat and oat,enzymes are mainly used in food research and development,extraction of protein,polysaccharide and functional ingredients.