摘要
探讨了微波处理时间、麦胚原始水分含量及35℃条件下储藏时间对微波加热处理的麦胚稳定性的影响和麦胚蛋白质溶解特性及乳化性影响。结果表明,微波加热原始水分麦胚能够部分抑制脂肪水解酶活性,微波处理时间90 s最佳,120 s麦胚发生焦糊;微波处理麦胚90 s,麦胚中水分由11.83%降到4%,贮藏4周内游离脂肪酸（FFA）由14.82%增加到19.34%,增加1.3倍,而对照组则增加到28.76%,增加1.9倍。麦胚蛋白质在pH 4.0时溶解性最低,pH 6.0时溶解性达到最大值,大于pH 6.0后溶解特性处于稳定状态。微波处理麦胚90 s,麦胚蛋白质的乳化性最大（pH 5~9）,pH 5~9范围内,蛋白质的乳化活性影响不大。
The effect of microwave heating on the stability of wheat germ with initial moisture content of 11.83 % and stored at 35 ℃ for 4 weeks was investigated; the solubility and emulsifying activity of protein in the microwave treated wheat germ were examined. Results show that the proper microwave heating duration is 90s, and burning occurs when the heating duration is 120s. The moisture of the wheat germ decreases from 11.83% to 4% after the 90s microwave treatment. The fatty acid value of the treated wheat germ increases from 14.82% to 19.34% during 4 weeks storage, 1.3 times increase, whereas that of the control group increases to 28.76%, 1.9 times increase. The solubility of the protein in the treated wheat germ is low at pH 4.0, high at pH 6.0, and stable at pH 〉 6.0; and the top emulsifying activity of protein appears in the 90s microwave treated wheat germ.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第4期46-49,共4页
Journal of the Chinese Cereals and Oils Association
基金
江苏省教育厅高新技术产业(JHB04-003)
