小麦胚芽微波稳定化及其对小麦胚芽油品质的影响  

Microwave stabilization of wheat germ and its effects on quality of wheat germ oil

作　　者：李进伟[1] 骞李鸽 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2016年第5期39-44,共6页China Oils and Fats

基　　金：国家自然科学基金(31571878);粮食公益性行业科研专项(201313011-7-3);北京市科技计划课题(D151100004015003)

摘　　要：利用微波热效应钝化小麦胚芽(WG)中的内源性脂肪酶(LA)与脂肪氧化酶(LOX),研究了不同微波条件对WG的稳定化效果、WG得油率及小麦胚芽油(WGO)品质的影响。结果表明:在微波功率600 W、微波时间3 min的条件下,WG的水分含量由15.51%降至5.45%,LA相对酶活降至39.91%,LOX相对酶活降至27.48%;60 d加速储藏期间,酸值(KOH)仅增加1.03 mg/g;在微波功率600 W、微波时间3 min的条件下,WG得油率为9.70%,WGO品质较好,总VE保留率达95.24%,WGO脂肪酸组成无显著变化。The endogenous lipase （LA） and lipoxygenase （LOX） in wheat germ （WG） were passivated by the thermal effect of microwave, and the effects of different microwave conditions on the stabilization of WG, oil yield of WG and quality of wheat germ oil （WGO） were studied. The results showed that under the conditions of microwave power 600 W and microwave time 3 min, the moisture content of WG decreased from 15.51% to 5.45%, and the relative activities of LA and LOX decreased to 39.91% and 27.48% respectively. Besides, the acid value only increased by 1.03 mgKOH/g during 60 d of accelerated storage, and oil yield of WG was 9.70%, the quality of WGO was better, the total retention rate of VE reached 95.24%, and fatty acid composition of WGO had no significant change under the conditions of microwave power 600 W and microwave time 3 rain.

关 键 词：小麦胚芽 微波 稳定化 小麦胚芽油 品质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]