| 小麦胚稳定化技术研究 |
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| 引用本文： | 马涛,田杏泉.小麦胚稳定化技术研究[J].粮食与饲料工业,2009(2). |
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| 作者姓名： | 马涛 田杏泉 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁,沈阳,110161 |
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| 摘 要： | 以麦胚的水溶性蛋白质含量变化和脂肪酶活力及过氧化物值为指标,研究了抑制小麦胚油脂氧化的技术方法.试验得出:水分为13.6%的麦胚、经0.120 MPa的高压湿热处理4 min与麦胚水分为15.3%、微波功率为700 W、处理2 min,均可以获得稳定化效果良好的小麦胚,同时处理后的麦胚水溶性蛋白质变形程度最低.
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| 关 键 词： | 小麦胚 油脂氧化 水溶性蛋白质 高压 湿热 微波 |
Research on the Technology for Stabilization of Wheat Germ |
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| Ma Tao,Tian Xingquan.Research on the Technology for Stabilization of Wheat Germ[J].Cereal & Feed Industry,2009(2). |
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| Authors: | Ma Tao Tian Xingquan |
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| Abstract: | Taking wheat germ water-soluble proteins, lipase activity and peroxide value as indicators, the technical methods for inhibiting oxidation of wheat germ oil were studied. This test drawn that the well stabilized wheat germ could obtained under following conditions: water content in wheat germ was 13.6%, tempering time under high-pressure of 0.120 MPa was 4 min and water content in wheat germ was 15.3%, microwave power was 700 W and treating time was 2 min. The modification degree of the water-soluble protei... |
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| Keywords: | wheat germ fat oxidation water-soluble protein high-pressure moist heat microwave |
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