不同处理方法对玉米胚芽稳定性的影响  

Effect of Different Treatment Methods on the Stability of Maize Germ

作　　者：刘璐[1] 柴媛 曹慧英[1] LIU Lu;CHAI Yuan;CAO Huiying(Shenyang Normal University, Shenyang 110034, China)

机构地区：[1]沈阳师范大学,沈阳110034

出　　处：《农业科技与装备》2017年第6期22-25,29,共5页Agricultural Science & Technology and Equipment

基　　金：大学生创新创业校级一般项目(201610166300187);沈阳师范大学博士科研启动基金(BS201511);辽宁省农业领域青年科技创新人才培养计划(2014058)

摘　　要：为了提高玉米胚芽的稳定性,分别采用短时微波、紫外照射和挤压法3种工艺对新鲜玉米胚芽进行稳定化处理。以玉米胚芽的脂肪酶(LA)和脂肪氧化酶(LOX)为指标进行稳定化处理方式择优,结果表明,挤压法在玉米胚芽灭酶效果方面优势明显。In this paper,the fresh corn germs were stabilized by three methods of short-term microwave,ultraviolet irradiation and extrusion to improve the stability of maize germ.In this paper,the lipase(LA)and lipoxygenase(LOX)of maize germ were used as the index to optimize the treatment methods.The results showed that the extrusion method has obvious advantages in inactivating enzyme activities of maize germ.

关 键 词：玉米胚芽 稳定化处理 酶活 工艺 

分 类 号：TS201.2[轻工技术与工程—食品科学]