小麦粉熟化过程中脂类变化规律研究

Changes of Lipids in Maturation Process of Wheat Flour

探究小麦粉熟化过程中脂质含量变化,粗脂肪甘油酯、脂肪酸组成与含量变化,代谢产物过氧化值、共轭二烯、丙二醛含量变化规律。结果表明:小麦粉熟化过程中总脂肪和结合态脂肪含量总体呈现下降趋势,游离态脂肪含量在熟化前期(0~30 d)呈现下降趋势,而在熟化后期(30~60 d)变化较小,脂肪不断消耗;甘油三酯最终水解为甘油一酯和脂肪酸,脂肪酸呈现先降后升的趋势;小麦粉中脂肪酸组成主要为亚油酸,随熟化时间的延长,25、40℃条件下亚油酸含量先降低后升高再降低,15℃亚油酸含量先降低后升高;小麦粉熟化温度越高,共轭二烯和过氧化值升高越快,而丙二醛含量与温度呈负相关。

This study explored changes of lipid content,crude fat triglycerides,fatty acid composition and content,metabolites peroxide value,conjugated diene,and malondialdehyde content during the wheat flour maturation process.The results show that the total lipid and conjugated lipid content in the wheat flour maturation process showed an overall decreasing trend.The free lipid content showed a decreasing trend in the prematuration period(0-30 d),which changed little in the late ripening period(30-60 d),with the fat being constantly consumed.Triglycerides were eventually hydrolyzed to monoglycerides and fatty acids,and the latter showed an up-and-down trend.The fatty acid in wheat flour mainly consisted of linoleic acid,and with the prolongation of the maturation time,the linoleic acid content decreased,increased,and then decreased again at 25℃and 40℃,while the linoleic acid content decreased and then increased at 15℃.As the maturation temperature of wheat flour was higher,the conjugated diene and peroxide value increased faster.The content of malondialdehyde was negatively correlated with the temperature.