即食麦胚研究开发

脱脂肪麦胚是小麦胚提油后的产品。本文介绍了脱脂麦胚的营养价值以及采用脱脂麦胚为主料制取即食麦胚的研究过程。     

麦胚营养咀嚼片的研究与开发

介绍了采用脱脂麦胚为主料制取营养咀嚼片的研究过程及片剂的稳定性试验。     

麦胚对面包质量影响的研究

研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。结果表明,面团的筋力随麦胚量的增加而降低;脱脂麦胚比全脂麦胚的面包质量较好;脱脂麦胚的适宜加量为8％;麦胚能改善面包的皮色、风味和营养价值。     

脱脂麦胚营养面条的研究

以脱脂小麦胚芽为原料,研究将脱脂麦胚粉按一定比例加入面粉中混合后,对面团湿面筋含量和麦胚面条品质的影响。结果表明:用二级面粉制备面条时,最适宜脱脂麦胚添加量为5%～10%。所制备的麦胚面条口感较好,营养更加全面,风味得到了改善。     

脱脂麦胚营养面条的研究

以脱脂小麦胚芽为原料,研究将脱脂麦胚粉按一定比例加入面粉中混合后,对面团湿面筋含量和麦胚面条品质的影响.结果表明:用二级面粉制备面条时,最适宜脱脂麦胚添加量为5％～10％.所制备的麦胚面条口感较好,营养更加全面,风味得到了改善.     

脱脂麦胚中谷胱甘肽与麦胚蛋白提取

对脱脂麦胚中谷胱甘肽(GSH)和麦胚蛋白的提取进行研究。首先采用低pH 值条件从脱脂麦胚中提取谷胱甘肽,并采用超滤将该提取液中的谷胱甘肽与蛋白质进行分离。再对提取过GSH 后的麦胚残渣中的蛋白质进行碱提研究。最后合并超滤分离出的蛋白质与碱提蛋白质,采用等电点沉淀法对麦胚蛋白进行纯化制备。采用单因素试验结合正交试验分别对GSH 和麦胚蛋白的提取工艺进行优化,并最终确定GSH 最佳提取工艺为提取pH6.3、提取时间15min、固液比1:13(g/mL)、提取温度55℃,GSH 的得率和提取率分别为0.31% 和72.1%。麦胚蛋白的最佳提取工艺为提取pH10.5、提取温度65℃、固液比1:11、提取时间60min。提取蛋白质相对于碱提用沉淀的得率为39.2%,提取率为90.4%。相对于总麦胚得率为20.8%,提取率为58.8%。合并超滤截留液与碱提离心上清液,确定沉淀蛋白质最佳pH4.2,蛋白质沉淀率为97.5%,所得蛋白质含量达85.2%,相对于脱脂麦胚中总蛋白质提取率为81.1%。     

麦胚面包的研制

研究了脱脂麦胚对面团的流变学特性和面包质量的影响,结果表明,面团的筋力随麦胚量的增加而降低,通过改变添加剂种类和量,可使麦胚的添加量达８％,面包的皮色,风味和营养价值得到改善或提高。     

脱脂麦胚花生酱的研制

研究了脱脂麦胚花生酱的工艺,确定了最佳配方和操作要点。结果表明,脱脂麦胚与花生的配比以１∶３为最好,稳定剂以１．５％的单甘酯为佳,添加适量的调味料和抗氧化剂等,可得到风味、色泽、质地、口感均极佳的产品,其氨基酸含量及平衡得到很大改善     

小麦胚芽球蛋白研究进展

麦胚球蛋白作为麦胚蛋白的重要成员之一,具有许多生理功能与生物活性,尤其在改善食品营养和增强机体免疫力方面起着重要作用。近年来麦胚球蛋白的理化性质、结构特征及功能特性已逐渐呈现,但达到药用级纯度还很困难;同时,伴随分子印迹技术在生物大分子方面研究的深入,运用蛋白质印迹法分离纯化麦胚球蛋白将成为新的手段。本文对小麦胚芽球蛋白的结构、氨基酸组成、理化性质、生理活性、提取方法及应用进行了综述,总结了近年来麦胚球蛋白的研究现状,展望了麦胚球蛋白的未来研究方向。     

小麦胚芽的提取与利用

叙述了小麦胚芽的提取与干燥过程,及其作为添加剂及营养强化剂等方面的应用。     

富含多种功能性成分的小麦胚芽

对小麦胚芽中所含的多种功能性成分及其营养特性和生物学功能进行了系统详细的综述，并针对其功能特性和营养价值提出了小麦胚芽的开发利用建议。     

不同热处理条件对麦胚贮藏稳定性的影响研究

就干热空气、湿蒸汽、微波及湿蒸汽耦合微波的不同处理条件对麦胚贮藏稳定性的影响进行了研究.结果表明,湿蒸汽耦合微波处理方法可有效降低麦胚脂肪氧化酶的活力,即常压湿蒸汽处理5 min后再经320 W微波处理3min,其相对酶活力仅为3.7%;同时,贮藏期间的AV、POV、MDA指标明显优于对照样,因此大大延长了麦胚的贮藏期.     

ENZYMATIC HYDROLYSIS OF DEFATTED WHEAT GERM BY PROTEASES AND THE EFFECT ON THE FUNCTIONAL PROPERTIES OF RESULTING PROTEIN HYDROLYSATES

Endogenous enzymes of wheat germ were inactivated by heating for 15 min at 105C in an oven. The germ was defatted using supercritical carbon dioxide, smashed and solubilized by enzymatic hydrolysis. The enzyme hydrolysate was continuously stirred under conditions of optimum hydrolysis and centrifuged. Defatted wheat germ protein (DWGP) was obtained when the supernatant was spray‐dried. The enzymes were used to enhance the solubilization of protein so as to increase the yield of DWGP. Alcalase and flavourzyme® solubilized 85 and 80% of the protein, respectively, while papain, neutrase and protamex solubilized 73, 66 and 61%, respectively. The functional properties of DWGP solubilized using alcalase were as follows: nitrogen solubility, 74% at pH 6; emulsifying activity, capacity and stability were 64, 62 and 57%, respectively. Water retention of DWGP solubilized using alcalase was 232% at pH 7 and temperature of 70C. DWGP is a potential source of functional protein for possible food applications.     

STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM

Raw wheat germ, known to be high in vitamin E and other phytochemicals, was used to develop pan bread formulations. The raw wheat germ used had protein, fat and ash contents of 27.88, 9.86 and 4.33%, respectively, compared with 11.35, 1.26 and 0.61% for white flour. Reduction in specific loaf volume, due to the inclusion of wheat germ, was significantly restored by using a combination of 30 ppm potassium bromate and 50 ppm ascorbic acid. At levels of 10 and 20% germ incorporation, the use of 3.0% enzyme‐active soy flour significantly improved the specific loaf volume of the test breads. In comparison with white‐flour control bread, panelists did not find any significant differences in any of the sensory attributes of the test bread samples containing up to 10% wheat germ and 0.5% sodium stearoyl‐2‐lactylate (SSL). The minerals, protein and fat content of wheat‐germ‐enriched breads, was superior to the white‐flour control bread. It can be concluded that phytochemical‐enriched pan bread with superior nutritional and sensory qualities can be produced using white flour, 20% wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid.     

超声波法提取小麦胚芽蛋白的研究

采用超声波法提取小麦胚芽蛋白（WGP）的方法，通过单因素和正交实验，得出最适提取条件：料水比为1：25，pH为9．0，超声处理时间为20min，功率为200W，此条件下小麦胚芽蛋白的提取率达到98．68％。与普通的碱溶酸沉法相比，提取率提高了29．66％。用SDS—PAGE电泳测定WGP分子量，分别为55．7kDa、44、41kDa、40．7kDa、23．7kDa、20、41kDa和很多18．14kDa～12．41kDa小分子量蛋白质，超声处理前后WGP分子量分布没有明显改变，超声处理没有改变蛋白质的一级结构。     

QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT GERM PROTEIN FLOUR1

Frankfurters were extended with wheat germ protein flour (WGPF) at 3.5, 5.0. and 7.0%. Water added during formulation was increased by 2% for every 1% of WGPF added. Batters containing WGPF had higher pH and adhesiveness values. Viscosities of the batters were not affected by addition of WGPF. Batters containing WGPF had lower cooking losses, and lower percent water and fat separated. Positive effects, such as lower cooking losses, higher processing yields and lower percent fat, were not consistent at levels of WGPF beyond 3.5%, probably because of higher levels of added water. Total yields of the samples containing WGPF were higher than those of control samples. No differences were observed in protein and amino acid contents of samples. Lower fat content was found in samples extended with 7.0% WGPF. Frankfurters containing WGPF had lower shear force and firmness values. Differences in color of frankfurters were also observed.