小麦胚的稳定化

Stabilization of Wheat Germ

本文研究了高压蒸汽对小麦胚 (以下简称wg)的稳定效果 ,结果表明此工艺可有效的稳定新鲜wg。 38℃下进行加速储藏实验 ,处理过的wg样酸值和过氧化值上升缓慢 ,一个月后分别为 85mgKOH/ 10 0gwg和 13.4meqI2 /kgwgo ,感官上无哈味 ;而对照样则在十天左右即达到 12 8mgKOH/ 10 0gwg和 70 .7meqI2 /kgwgo ,感官上有较强的哈味。对wg的营养价值 :必须氨基酸 ,wg油 (wgo)和生育酚 (VE)进行研究 ,进而发现稳定化的wg的必须氨基酸和wgo与对照样wg的相比没有显著区别 ,而前者的超临界萃取wgo所含的VE 较后者的高 18.5 %。

Stablization of wheat germ(WG) by high pressure steam was studied.The results show that the process is effective.The increase of acid value(AV) and peroxide value(POV) of stabilized WG stored at 38℃ was slowed down,reaching 85mgKOH/100g(WG) and 13.4 meq l 2/kg(WG)respesctively after 30 days,and with no rancid smell.The AV and POV of the control under the same conditions reached 128mgKOH/100g(WG) and 70.7 meq I 2/kg(WG) respectively.The nutritive factors,such as essential amino acid,wheat germ oil and tocopherol(V E) of stabilized WG,compared with that of the control,was not affected negatively.In additon,we found that the V E content of WG oil from stabilized WG extracted by super critical carbon dioxide(SC-CO 2) was 18.5% higher than that from the control.