稳定方法对小麦胚理化特性及储藏性能的影响  

Influence of stablizing methods on physicochemical and storage properties of wheat germ

作　　者：张玉荣[1] 周显青[1] 兰向东 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]北京古船食品有限公司,北京100053

出　　处：《食品科技》2008年第4期103-106,共4页Food Science and Technology

基　　金：国家“十五”科技攻关项目(2001BA501A)

摘　　要：分别采用微波法、高压气蒸法、常压气蒸法和干热法对小麦胚进行稳定化处理,并与未经处理的样品在色泽、气味、水分及其提油率、蛋白溶解性、储藏性能等进行比较研究。结果表明:与其他稳定化方法相比,微波稳定化处理的小麦胚保持原有色泽和气味,达到同样水分含量,微波处理的时间显著较短,温升较慢,但出油率较高,且在储藏期间脂肪酸值变化率较小。Wheat germ was stabilized with the microwave, high pressure steaming, usual pressure steaming and dry heating treatments respectively, and compared that with untreated germ in color, flavor, moisture content, oil extraction rate, nitrogen soluble index（NSI） and storage ability. The results showed that wheat germ can maintain its natural color and flavor after treated with microwave. To obtain the same moisture content, the treating time by microwave is shorter, and the temperature increasing rate of wheat germ is slower, but the oil extraction rate is higher and the free fatty acid value increase speed during the storage is less than other stabilization methods.

关 键 词：小麦胚 稳定化法 出油率 蛋白溶解性 储藏性能 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]