Changes in Functional Components of Cereal Foods during Cooking

摘要

谷物(大米和小麦)是世界上将近2/3人口的主要食品,在亚洲国家谷物食品提供了人类日常膳食能量的75％以上.谷物包含很多淀粉、蛋白质、多糖、水溶性纤维、阿(拉伯)糖基木聚糖、寡糖、维生素和矿质元素.谷物也可以提供对人体健康有益的几乎所有营养元素.谷物中的淀粉能够作为包装材料为了提高储藏期间的稳定性和增强在肠道运输过程中的可靠性.然而,谷物被加工去除外皮之后,剩余的胚乳几乎是碳水化合物和缺乏很多营养元素.%Cereals (rice and wheat) are the staple food for nearly two-thirds of the world's population.It has been reported that as much as 75％ of the daily calorie intake of the people in some Asian countries is derived from cereals.Cereals contain significant quantities of starch,protein,polysaccharide,water-soluble fibre,arabinoxylan,oilgosaccharides,vitamins and minerals.Cereals may offer almost all nutrient elements in the production of functionalfoods for human health.Starch of cereal can be used as encapsulation materials in order to improve their stability during storage and enhance their viability during their passage through the adverse conditions of the gastrointestinal tract.However,the cereal were refined by the removal of the bran and germ,and the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients.