Ranathunga R A A, Suwannaporn P
Food Science and Technology, Kasetsart University, Bangkok, Thailand.
J Food Sci Technol. 2022 Sep;59(9):3336-3348. doi: 10.1007/s13197-021-05228-9. Epub 2021 Oct 26.
Young cereals contain higher quantities of nutrients such as sterols, γ-oryzanols, tocols and phenolic compounds than mature grains. They are more easily digested with low allergenic potential. Applications of young cereals include plant-based milk substitutes, substitution of wheat flour, malting, fructose and pigments production. Research on young cereals is scarce and mainly focused on botanical studies. This review focused on major young cereals (wheat, rice and corn) compositions, bioactive compounds and applications that will benefit future research in plant-based food and functional ingredients. During grain maturity, amylose content increased, whereas amylopectin content and its structure varied depending largely on grain type. In rice, non-significant differences in average chain length of amylopectin during grain maturity were reported, with protein contents of young rice and wheat higher than at their mature stages. High digestibility of the flowery-to-milky stage rice protein indicated lower allergen levels. Immune-reactive gluten was not found in young wheat. Young wheat contained high essential amino acids with a more balanced profile, particularly for lysine. The angiotensin-converting enzyme inhibitory effect of milky stage protein hydrolysate was higher than mature protein. Young grains contained less starch with more fiber and sugar. Antioxidant activity in young rice was high as it contained gamma-oryzanol, ascorbate, glutathione tocopherols and phenolic compounds. This review of the available information concerning the composition, properties and functional ingredients of immature cereals will assist future research in plant-based food and functional ingredients.
与成熟谷物相比，嫩谷物含有更多的营养成分，如甾醇、γ-谷维素、生育三烯酚和酚类化合物。它们更容易消化，致敏潜力低。嫩谷物的应用包括植物基牛奶替代品、小麦粉替代、麦芽制造、果糖和色素生产。关于嫩谷物的研究较少，主要集中在植物学研究上。本综述聚焦于主要的嫩谷物（小麦、水稻和玉米）的成分、生物活性化合物及其应用，这将有助于未来植物基食品和功能性成分的研究。在谷物成熟过程中，直链淀粉含量增加，而支链淀粉含量及其结构在很大程度上因谷物类型而异。在水稻中，据报道在谷物成熟过程中支链淀粉的平均链长没有显著差异，嫩稻和小麦的蛋白质含量高于其成熟阶段。开花至乳熟期水稻蛋白质的高消化率表明其过敏原水平较低。在嫩小麦中未发现免疫反应性面筋。嫩小麦含有高含量的必需氨基酸，且氨基酸组成更为均衡，尤其是赖氨酸。乳熟期蛋白质水解物的血管紧张素转换酶抑制作用高于成熟蛋白质。嫩谷物含有的淀粉较少，纤维和糖分较多。嫩稻中的抗氧化活性较高，因为它含有γ-谷维素、抗坏血酸、谷胱甘肽生育酚和酚类化合物。这篇关于未成熟谷物的成分、特性和功能性成分的现有信息综述将有助于未来植物基食品和功能性成分的研究。
