微波协同无机盐处理麦胚的稳定效果研究
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摘要
为探寻一种新型的小麦胚芽稳定方法,采用热风干燥、微波、热风+NaCl、微波+NaCl 4种稳定化方式处理麦胚,分析处理前、后麦胚水分含量、水分活度、脂肪酶活力、酸价、氧化稳定性和脂肪酸组成的变化。结果表明,4种稳定化处理均显著降低麦胚的水分含量与水分活度,有效抑制脂肪酶的活力,其中微波+NaCl处理的麦胚脂肪酶活力下降68.81%;酸价分析结果表明,微波+NaCl处理的麦胚,经加速贮藏,酸价变为原来的175%,而对照组变为原来的375%;麦胚油氧化稳定分析性结果显示,稳定化处理的麦胚氧化诱导时间缩短,稳定性下降,而微波+NaCl处理组的稳定性显著高于其它处理组(P<0.05)。由此可见,微波+NaCl处理可作为一种有效的麦胚稳定化处理方法,有效抑制脂肪酶活力,延缓酸败,达到延长麦胚贮藏期的目的。
To exploit a new method to stabilize wheat germ, this paper adopted four kinds of stabilizing manner,including hot air drying, microwave, hot air + NaCl, microwave + NaCl, to dispose wheat germ and analyze the changes of moisture content, water activity, lipase activity, acid value, oxidation stability and fatty acid composition before and after treatment. The results showed that, after accelerated storage, the wheat germ lipase activity decreased by 68.81%and acid value were significantly reduced after treated by microwave + NaCl(375% to 175%). With the extension of storage time, the oxidation induction time of the wheat germ oil disposed by different stabilization were shortened, accompanied by decreased stability, and the stability of microwave + NaCl treatment group was significantly higher than other treatment groups(p<0.05). Therefore, the microwave + NaCl treatment can be used as an effective treatment method to stabilize wheat germ, and provide increased shelf-life, according to inhibiting lipase activity and delaying rancidity.
To exploit a new method to stabilize wheat germ, this paper adopted four kinds of stabilizing manner,including hot air drying, microwave, hot air + NaCl, microwave + NaCl, to dispose wheat germ and analyze the changes of moisture content, water activity, lipase activity, acid value, oxidation stability and fatty acid composition before and after treatment. The results showed that, after accelerated storage, the wheat germ lipase activity decreased by 68.81%and acid value were significantly reduced after treated by microwave + NaCl(375% to 175%). With the extension of storage time, the oxidation induction time of the wheat germ oil disposed by different stabilization were shortened, accompanied by decreased stability, and the stability of microwave + NaCl treatment group was significantly higher than other treatment groups(p<0.05). Therefore, the microwave + NaCl treatment can be used as an effective treatment method to stabilize wheat germ, and provide increased shelf-life, according to inhibiting lipase activity and delaying rancidity.
引文
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[2]AL‐HOOTI S,SIDHU J,AL‐SAQER J,et al.Effect of raw wheat germ addition on the physical texture and objective color of a designer food(pan bread)[J].Food/Nahrung,2002,46(2):68-72.
[3]O'CONNOR J,HARWOOD J.Solubilization and purification of membrane-bound lipases from wheat flour[J].Journal of Cereal Science,1992,16(2):141-152.
[4]苗文娟,徐斌,周世龙,等.小麦胚芽的稳定化技术研究进展[J].中国粮油学报,2012,27(10):123-128.
[5]徐斌,董英,吴艳博.小麦胚芽的微波在线稳定化试验[J].农业机械学报,2009,40(8):134-138.
[6]KLINGLER R W.Stabilization of wheat germs by microwave heating[J].Getreide Mehl und Brot(Germany),1994,5(5):980-981.
[7]PANTEVA M T,GIAMBA S U G M,YORK D M.Comparison of structural,thermodynamic,kinetic and mass transport properties of Mg2+ion models commonly used in biomolecular simulations[J].Journal of Computational Chemistry,2015,36(13):970-982.
[8]蒋勇,王友国,梁叶星,等.重庆糯小米米糠的稳定化及脱脂工艺优化[J].食品科学,2015,36(8):54-60.
[9]王俊,王剑平.微波干燥黄桃内部质热传递过程的模型[J].农业工程学报,1997,13(2):235-238.
[10]胡小泓,肖琼星.微波处理对小麦胚芽稳定性及组成成分的影响[J].中国油脂,2007,32(12):32-34.
[11]杨玲,杨明金,郭孟报,等.油菜籽热风干燥传热传质与优化的研究进展[J].现代食品科技,2014,30(7):306-313.
[12]CHOWDHURY K,KHAN S,KARIM R,et al.Effect of moisture,water activity and packaging materials on qual ity and shelf life of some locally packed chanachur[J].Bangladesh Journal of Scientific and Industrial Research,2011,46(1):33-40.
[13]FRANCO A P,YAMAMOTO L Y,TADINI C C,et al.Dielectric properties of green coconut water relevant to microwave processing:effect of temperature and field frequency[J].Journal of Food Engineering,2015,155:69-78.
[14]XIA X,WANG C,YANG B,et al.Water activity dependence of lipases in non-aqueous biocatalysis[J].Applied Biochemistry and Biotechnology,2009,159(3):759-767.
[15]吴艳,王学东.小麦胚芽灭酶方法的比较研究[J].食品科技,2009,(5):178-181.
[16]黄泽元,刘志伟,王海滨.小麦胚加工储藏稳定化研究[J].粮油加工与食品机械,2004,(10):49-50.
[17]KIM J Y,LIM H J,YANG H J,et al.Thermal oxidative stability of various vegetable oils used for the Preparation of the seasoned laver pyropia spp[J].Fisheries and Aquatic Sciences,2015,18(1):21-26.
[18]林丹,吴雪辉,杨公明,等.米糠油氧化稳定性研究及货架期预测[J].现代食品科技,2012,28(10):1323-1326.
[19]PARK E,KIM H O,KIM G-N,et al.Anti-oxidant and anti-adipogenic effects of ethanol extracts from wheat germ and wheat germ fermented with Aspergillus oryzae[J].Preventive Nutrition and Food Science,2015,20(1):29.