小麦胚芽贮藏氧化稳定性提升技术的研究  

Study on Improving the Oxidation Stability of Wheat Germ in Storage

作　　者：赵文华 温柔 李书国[1] ZHAO Wenhua;WEN Rou;LI Shuguo(College of Food and Biology,Hebei University of Science and Technology,050018 Shijiazhuang,China;Hebei Heima Flour Co.,Ltd.,052300 Xinji Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,石家庄050018 [2]河北黑马面粉有限责任公司,河北辛集052300

出　　处：《粮食加工》2024年第6期86-93,97,共9页Grain Processing

基　　金：河北省重点研发计划项目(21327111D)

摘　　要：小麦胚芽占小麦籽粒的3%左右,富含丰富的营养物质,因此被誉为“天然营养宝库”。但由于麦胚中含有活跃的内源酶,易使得脂质发生氧化酸败,影响小麦胚芽的开发应用和全麦粉的稳定性和货架期。研究了微波处理对小麦胚芽脂肪氧化酶、脂肪酶的灭酶效果的影响,并通过响应面试验对微波条件进行了优化,其结果为:微波时间201 s,微波功率560 W,水分含量18.0%时脂肪氧化酶灭酶率达到97.13%;微波时间217s,超声功率400W,水分含量14.4%时脂肪氧化酶灭活率为97.92%,通过30 d稳定性实验比较自封袋及真空包装的差异,得出两种包装脂肪酸值增长趋势均减缓,但过氧化值变化较大,表明氧化程度仍然很剧烈,相较于热风干燥法和常压蒸汽加热法,微波处理法灭酶效率更高、营养物质损失较少,因此微波技术可用于小麦胚芽脂肪酶、脂肪氧化酶的灭活以提高其氧化稳定性,有利于全麦粉稳定性的提升。Wheat germ accounts for about 3%of wheat grain and is rich in nutrients,so it is known as the“treasure house of natural nutrients”.However,due to the active endogenous enzymes contained in wheat germ,it is easy to cause lipid oxidation and acid failure,affecting utilization of wheat germ and the stability and shelf life of whole wheat flour.The effects of microwave treatment on lip oxidase and lipase enzyme killing of wheat germ were studied using wheat germ as raw material,and the microwave conditions were optimized by designing a re-sponse surface test,and the optimization results were as follows:microwave time 201 s,microwave power 560 W,and lip oxidase enzyme killing rate reached 97.13%when the moisture content was 18.0%,microwave time 217s,ultrasonic power 400 W,moisture content 14.4%when the inactivation rate of fat oxidase is 97.92%,through 30d accelerated storage experiment to compare the difference between ziplock bag and vacuum packaging,it is con-cluded that the growth trend of fatty acid values of the two packaging is slowed down,but the peroxide value changes greatly,indicating that the degree of oxidation is still very severe,compared with the hot air drying method and atmospheric steam heating method,microwave treatment method has higher enzyme inactivation effi-ciency and less nutrient loss.Microwave technology can be used for the deactivation of lipase and lipoxygenase in wheat germ to improve its oxidative stability,which is beneficial to improve the stability of whole wheat flour.

关 键 词：小麦胚芽 微波处理 灭酶 全麦粉稳定化 

分 类 号：TS205[轻工技术与工程—食品科学]