摘要
研究了热风干燥、微波干燥、常压蒸气和高压蒸气处理麦胚对其加速储藏期间脂肪酶的钝化效果。在38℃下进行35 d的加速储藏试验,并跟踪检测,以酸值和过氧化值作为钝化脂肪酶的表征参数,对不同方法处理原料的优化结果(酸值和过氧化值)进行了比较。结果表明,脂肪酶的钝化效果:湿热蒸气处理的效果优于微波干燥、明显好于热风干燥处理,酸值和过氧化值均上升缓慢,常压蒸气处理20 min即可达到预定效果。对常压蒸气处理的麦胚原料进行超临界萃取并对得到的麦胚油进行了GC分析,与对照组原料相比,脂肪酸组成与含量均无明显变化。水蒸气是良好的热载体和传热介质,蒸气处理能够有效钝化脂肪酶的活力,提高小麦胚的贮藏稳定性。
The effects of stabilization of wheat germ （WG） by hot air drying, microwave drying, steam treatment with normal pressure and high pressure on the deactivation of lipase were studied during speedup storage. Wheat germ was stored under 38℃ for 35 d and a track examination was carried. Taking acid value and peroxide value as the characterization parameters, the optimized results （ acid value and peroxide value） were compared for the raw materials processed by different methods. The results showed that as for the effect of deactivated lipase, the effect of wet heat process was superior to that of microwave dry process and obviously better than that of hot air dry process. The acid value and peroxide value all raised slowly, and the desired effect could be achieved by steam processing under normal pressure for 20 min. Wheat germ oil extracted by supercritical CO2 after processing by steam under normal pressure was analyzed by gas chromatography, and compared with the control group, the fatty acid composition and content did not change significantly. The steam wss a good heat-carrying agent and heat transfer medium, and could effectively deactivate the lipase and improve the stability of wheat germ during storage.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第3期13-16,共4页
Cereal & Feed Industry
基金
镇江市农业科技攻关项目(NY2007018)
