红外烘烤处理对小麦胚贮藏稳定性的影响  

Effect of Infrared Roasting Treatment on Storage Stability of Wheat Germ

作　　者：张兰月[1] 李文浩[1] 罗勤贵[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《食品科学》2013年第16期321-325,共5页Food Science

基　　金：国家现代农业(小麦)产业技术体系建设专项(MATS)

摘　　要：为探讨红外烘烤处理对小麦胚贮藏稳定性的影响,采用热干燥和红外烘烤2种方式处理小麦胚,并放置于常温和4℃贮藏,90d后对小麦胚的色泽、微观结构、蛋白特性、脂肪酶活性和胚芽油性质的变化进行了分析。结果表明:相对于热干燥,红外烘烤处理能更明显的延缓小麦胚在常温和4℃贮藏条件下色泽的劣变速率,保持小麦胚的天然结构,并抑制蛋白的酶解、降低细胞质蛋白含量、增加贮藏蛋白含量(P<0.05),同时有效地抑制了胚芽油的水解酸败和氧化酸败,但不能完全钝化脂肪酶和脂肪氧化酶的活性,红外烘烤可有效提高小麦胚的贮藏稳定性。Wheat germ were processed by heat drying or infrared roasting,and then stored at room temperature or 4 ℃ to investigate the effect of infrared roasting treatment on storage stability of wheat germ.The changes in chroma,micro-structure,protein properties,lipase activity and germ oil properties were analyzed after 90 days of storage.The results indicated that infrared roasting treatment could significantly（P 0.05） reduce the deterioration rate of chroma,keep the natural structure,inhibit the enzymatic hydrolysis of protein,reduce the protein content in the cytoplasm and increase the storage protein content in wheat germ compared with heat drying at both storage temperatures.Meanwhile,infrared roasting treatment showed effective inhibition influence on hydrolytic and oxidative rancidity of wheat germ oil,however,lipase and lipoxygenase could not be inactivated completely.In conclusion,infrared baking can be effective in improving the storage stability of wheat germ.

关 键 词：小麦胚 热干燥 红外烘烤 贮藏性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]