不同处理技术对小麦胚芽钝酶效果及贮藏稳定性的影响  

Effects of different technologies on enzyme deactivation and storage stability of wheat germs

作　　者：张楠[1] 石琳 孟继坤 葛鑫会 程永强[1] 张秀清[1] ZHANG Nan;SHI Lin;MENG Ji-kun;GE Xin-hui;CHENG Yong-qiang;ZHANG Xiu-qing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与机械》2021年第8期140-145,共6页Food and Machinery

基　　金：国家十三五重点研发项目(编号:2018YFD0401005)。

摘　　要：目的:采用3种不同处理技术对小麦胚芽进行稳定化处理,以获得最优的小麦胚芽钝化技术及处理条件。方法:选用微波、过热蒸汽、热风干燥3种技术对小麦胚芽进行酶钝化处理,比较其对小麦胚芽中脂肪酶、脂肪氧化酶的影响,随后选取其中较优处理条件进行菌落总数的测定和加速贮藏试验。结果:3种技术在最优处理条件下均能够有效地对小麦胚芽中的脂肪酶、脂肪氧化酶起到钝化作用,其中过热蒸汽技术灭活脂肪酶效果最佳,灭活率达到82.79%;微波技术灭活脂肪氧化酶效果最佳,灭活率为94.81%;过热蒸汽技术灭菌效果最佳,使菌落总数下降至2.20 lg(CFU/g);贮藏稳定性方面,微波和过热蒸汽技术效果相近,显著优于热风干燥技术效果。结论:综合来看,过热蒸汽技术可作为小麦胚芽钝化处理的优选技术。Objective:To obtain the best technology and treatment conditions of wheat germs stablizaiton,three different technologies were used to treat wheat germs.Methods:Microwave,superheated steam and hot air drying were used to treat wheat germs with enzyme deactivation,and their deactivation effects on lipase and lipoxygenase in wheat germs were compared.Then,the optimal treatment conditions of each technology were selected for the determination of total number of colonies and accelerated storage test.Results:Under the optimal treatment conditions,the lipase and lipoxygenase in wheat germs could be effectively deactivated by the three treatments.The superheated steam treatment had the best effect of deactivating lipase,and the deactivation rate reached 82.79%.The deactivation rate of lipoxygenase was 94.81%when the wheat germs were treated with microwave.Superheated steam treatment had the best sterilization effect,and the total number of colonies decreased to 2.20 lg(CFU/g).In terms of storage stability,microwave and superheated steam treatment had similar effects,while hot-air drying treatment had poor effect.Conclusion:Superheated steam treatment could be the best methods for wheat germs deactivation.

关 键 词：小麦胚芽 微波 过热蒸汽 热风干燥 脂肪酶 脂肪氧化酶 贮藏稳定性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]