微波处理对小麦胚芽稳定性及组成成分的影响

Influence of microwave treatment on the stability and composition of wheat germ

应用微波加热技术对小麦胚芽进行灭酶处理。采用气相色谱和红外光谱分析经微波灭酶处理后的小麦胚芽油。实验结果表明,通过微波处理可使酶活力从38 500 U在90 s后降至31 300 U;小麦胚芽油脂肪酸组成基本无变化,不存在反式脂肪酸;油脂过氧化值随处理时间的延长而升高,小麦胚芽水分则降低;微波辐射时间对粗脂肪和粗蛋白含量影响不大,而对水溶性蛋白有一定影响。

Applying the technology of microwave - heating, wheat germ was processed to inactivate enzymes. Then GC and IR were adopted to analyze the oil proceessed by inactivating enzymes. The results showed that the process of microwave - heating could make the enzymes activities fall from 38 500 U to 31 300 U in 90 seconds,the composition of fatty acids of wheat germ oil had no obviously change and no trans fatty acids existed;the POV of the oil became higher as the processing time prolonging;the content of water in wheat germ was reduced with the increase of processing time ; the microwave radiation time had few influence on the content of crude fat and crude protein,but had some effects on the hydrosoluble protein.