文档介绍：浙江工业大学硕士论文小麦胚芽贮藏稳定性研究小麦胚芽贮藏稳定性研究摘要本文研究了小麦胚芽中脂肪氧化酶酶学性质,结果表明,该酶最适反应温度为40。C,。脂肪氧化酶在低于50。C、pH值在6~8范围内稳定,在80℃处理30min后基本失活。M92+,Ca2+,Cu2+, Fe2+,乙醇、丙三醇、***等对该酶均有一定的抑制作用。对不同水分含量、贮藏温度、包装方式对麦胚贮藏稳定性的影响进行了研究,结果表明:水分含量,贮藏温度,包装方式对贮藏稳定性影响显著,在低水分含量(5%)或低温(4℃)或真空处理贮藏时, 一个月后AV、POV、MDA指标无显著上升,分别为1 oil、、}tmol儋;“.15mgKOH/g oil、 meq/kg、 。 mgKOH/g oil、、¨raol/g。分析比较了干热空气、湿蒸汽、微波、常压湿蒸汽耦合微波等稳定小麦胚芽的方法,以常压湿蒸汽耦合微波法稳定效果最好。通过响应面分析及颜色,气味等比较分析,确定了最佳参数为:水分含量为 13%,常压湿蒸汽处理时间为5min,微波功率为320W,微波处理时间为3min。%,外观色泽理想, 游离脂肪含量、水溶性蛋白质含量有所上升,同时,贮藏期间的AV、 POV、MDA指标明显优于其它样,因此大大延长麦胚原料的贮藏期。关键词:小麦胚芽,脂肪氧化酶,贮藏,稳定性浙江工业大学硕士论文小麦胚芽贮藏稳定性研究 THE STUDY OF STABILIZATION IN SToRAGE OFWHEAT GERM ABSTRACT Enzymatic properties ofwheat germ lipoxidase were enzyme showed theoptimum temperature atabout 40。C,and theoptimum pH stable over thepH range from 6 to8andbelow 40。C,but pletely lostthe activity by heating 80。Cfor lipoxidase activity was restrained byM92+,Ca+,Cu2+,Fe2+,ethanol, riol,acet. The article investigated the stabilization of wheat germ with differentmoisture content,temperature,manner ofpacking instorage. The resultsshowed thattheimpact ofthestabilization ofwheat germ was wheat germ stored inlow moisture content(5%)or lowtemperature(4。C)or vacuum setting,one month later,the AV、POV、 MDA indication was oil、 meq/kg、; oil、 meq&g、; mgKOH/g oil、 、 gmol/g respectively,and have no significantly 浙江工业大学硕士论文小麦胚芽贮藏稳定性研究 pared parison. All varieties ofmethods for stabilization of wheat germ pared,such as dry heat,steam,microwave,bined with ,bined withmicrowave produced the bestparameter is thatmoisture content is13%,the time of steam treatment is5min,the power ofmicrowave is320W,the time of microwave treatment is3min Using response surface methodology and analyzing thecolor,savor and