| 小麦胚微波稳定化工艺参数初探 |
| |
| 引用本文： | 胡春凤,周显青,张玉荣. 小麦胚微波稳定化工艺参数初探[J]. 食品科技, 2006, 31(6): 46-49 |
| |
| 作者姓名： | 胡春凤 周显青 张玉荣 |
| |
| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
| |
| 摘 要： | 研究了微波功率、处理时间、小麦胚原料水分对小麦胚的脂肪酶活力及其储藏稳定性的影响。结果表明,微波处理可钝化小麦胚的脂肪酶,有利于小麦胚的储存;水分在微波稳定小麦胚过程中起着重要的作用,适当提高水分有助于小麦胚吸收微波能量,加快酶失活速率,提高小麦胚储藏稳定性。
|
| 关 键 词： | 小麦胚 微波稳定化 脂肪酸值 脂肪酶活力 |
| 文章编号： | 1005-9989(2006)06-0046-04 |
| 修稿时间： | 2005-12-30 |
Study on the technological parameters for wheat germ stabilization with microwave |
| |
| HU Chun-feng,ZHOU Xian-qing,ZHANG Yu-rong. Study on the technological parameters for wheat germ stabilization with microwave[J]. Food Science and Technology, 2006, 31(6): 46-49 |
| |
| Authors: | HU Chun-feng ZHOU Xian-qing ZHANG Yu-rong |
| |
| Abstract: | The effect of microwave power,time,moisture content on wheat germ lipase activity and storage capacity was studied.The results showed that microwave radiating can inactivate wheat germ lipase and prolong its storage time.Moisture content was the most notable factor,the proper higher moisture content enhanced the microwave absorption and thus improved lipase activity losing and wheat germ storage stabilization. |
| |
| Keywords: | wheat germ microwave fatty acid value lipase activity |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
