Different processing methods for grains and legumes aim to enhance the bioavailability and sensory quality of nutrients.In this review,the effects,mechanisms of action,and applications in the food industry of pro-cessing methods such as wet heat treatment,high-temperature baking,extrusion puffing,ultrafine grinding,and microwave treatment on the structure and functional characteristics of grain and legume proteins were summarized.Different processed grains and legume proteins played important roles in improving food quality.This review aimed to provide references for the scientific and rational diet and the development of the grain and legume protein processing industry.
关键词
不同加工方式/谷物及豆类蛋白/结构/功能特性/应用
Key words
different processing methods/cereal and legume proteins/structure/functional characteristics/appli-cation
维普
万方数据