小麦胚微波灭酶工艺参数研究  

STUDY ON THE TECHNOLOGICAL PARAMETERS OF DE-ACTIVATING ENZYME IN WHEAT GERM BY MICROWAVE

作　　者：张玉荣[1] 周显青[1] 果玉茹 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]中央储备粮天津蓟县直属库,天津301900

出　　处：《河南工业大学学报（自然科学版）》2008年第2期7-10,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家“十五”科技攻关项目(2001BA501A)

摘　　要：研究了微波功率、处理时间、投料量和小麦胚初始水分含量对脂肪酶和脂肪氧化酶相对酶活力的影响．结果表明：微波对小麦胚中的脂肪酶和脂肪氧化酶钝化效果显著，对小麦胚起稳定作用．当投料量为180～210g，初始水分含量为13％-17％时，微波灭酶的最佳参数为：微波功率450～720W，灭酶时间2．5—3．5min．The effects of the microwave power, treating time, quantity and initial moisture content of wheat germ on the heap temperature, moisture content, and relative activity of lipase and lipoxygenase of wheat germ after microwave treatment were investigated in this paper. The results showed that microwave could effectively destroy lipoxygenase to stabilize the quality of wheat germ, and to improve the further processing quality as well. As the thickness of wheat germ was 180 -210 g and the initial moisture content was controlled in 13% - 17%, the optimal technological parameters are microwave power, 450 -720W and treating time, 5 - 3.5 min.

关 键 词：小麦胚 微波灭酶 脂肪酶 脂肪氧化酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]