摘要
作为面粉工业的副产品，小麦胚芽的世界年蕴藏量约１７００万吨，大部分未被开发利用小麦胚芽具有十分丰富的营养素，主要是蛋白质、脂肪、维生素、矿物质和膳食纤维，还含有谷胱甘肽等生理活性物质经脱脂的麦胚蛋白粉具有优良的功能特性，如溶解度、持水能力、保脂能力、起泡能力、乳化特性和胶凝作用等在食品中添加麦胚蛋白粉，不仅可以强化食品营养，还可以改善食品的结构和品质，提高产品的得率国外麦胚粉主要用于法兰克福香肠研究结果表明，麦胚蛋白粉加入量不超过５．０％时，产品营养构成更合理，对外观和感官品质影响不大，产品得率增加此外，麦胚蛋白粉还用于松饼、面包、饼干等食品中，或制成乳化蛋白饮料等目前，对小麦胚芽蛋白的研究与大豆蛋白和玉米胚芽蛋白相比，还比较粗浅，尤其在麦胚蛋白的保脂能力。
About 17 million tons of wheat germ (WG), a by-product of flour milling, is reserved in the world every year, and most of which hasn't been exploited. WG is an excellent resource of high-quality protein, fat, vitamins, minerals, dietary fiber and physiological activated substances, for example, glutathione. Defatted wheat germ protein flour (DWGPF) has good functional properties, such as solubility, water retention, fat binding, foaming capacity, emulsifying property and gelation. Studies show that the nutritive value is enforced, texture and quality is improved, and total yield is enhanced by adding DWGPG to foods. At abroad, the main use of DWGPF is an extender of Frankfurters, which results in a more sensible nutrition, little effects of appearance and sensory properties and a better yield if the addition of DWGPF isn't up to 5.0%. In addition, use of wheat germ protein (WGP) in muffins, biscuits, breads and emulsified protein beverage has been reported.Compared with soybean proteins and corn germ proteins, studies of WGP are simple, and particularly fat binding, functional properties of protein isolate and concentrate and the use in other foods.
出处
《江苏理工大学学报（自然科学版）》
1999年第3期32-35,共4页
Journal of Jiangsu University of Science and Technology(Natural Science)
