Study on Improving the Oxidation Stability of Wheat Germ in Storage
Wheat germ accounts for a bout 3%of wheat grain and is rich in nutrients,so it is known as the"treasure house of natural nutrients".However,due to the active endogenous enzymes contained in wheat germ,it is easy to cause lipid oxidation and acid failure,affecting utilization of wheat germ and the stability and shelf life of whole wheat flour.The effects of microwave treatment on lip oxidase and lipase enzyme killing of wheat germ were studied using wheat germ as raw material,and the microwave conditions were optimized by designing a re-sponse surface test,and the optimization results were as follows:microwave time 201 s,microwave power 560 W,and lip oxidase enzyme killing rate reached 97.13%when the moisture content was 18.0%,microwave time 217s,ultrasonic power 400 W,moisture content 14.4%when the inactivation rate of fat oxidase is 97.92%,through 30d accelerated storage experiment to compare the difference between ziplock bag and vacuum packaging,it is con-cluded that the growth trend of fatty acid values of the two packaging is slowed down,but the peroxide value changes greatly,indicating that the degree of oxidation is still very severe,compared with the hot air drying method and atmospheric steam heating method,microwave treatment method has higher enzyme inactivation effi-ciency and less nutrient loss.Microwave technology can be used for the deactivation of lipase and lipoxygenase in wheat germ to improve its oxidative stability,which is beneficial to improve the stability of whole wheat flour.
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