Study on the process of superheated steam stabilization of wheat germs

Authors

ZHANG Nan, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
GE Xin-hui, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
SHI Lin, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
CHENG Yong-qiang, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
ZHANG Xiu-qing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Abstract

Objective： To improve the stability of wheat germs and prolong its storage period. Methods: The process conditions of superheated steam were optimized. During storage, the effects of superheated steam treatment on wheat germs color, lipase activity, and free fatty acid content during storage were analyzed. Results: The optimal conditions of superheated steam on wheat germs were 220 ℃ at Steam mode for 30 s. The superheated steam treatment could deactivate 82.74% lipase and 87.03% lipoxygenase. The 28-day accelerated storage experiment showed that the fatty acid content increase in wheat germs decreased by 47.86% compared with the control group. Conclusion: Superheated steam treatment of wheat germs could inhibit their rancidity and improve storage stability.

Publication Date

7-28-2021

First Page

129

Last Page

132,158

DOI

10.13652/j.issn.1003-5788.2021.07.021

Recommended Citation

Nan, ZHANG; Xin-hui, GE; Lin, SHI; Yong-qiang, CHENG; and Xiu-qing, ZHANG (2021) "Study on the process of superheated steam stabilization of wheat germs," Food and Machinery: Vol. 37: Iss. 7, Article 21.
DOI: 10.13652/j.issn.1003-5788.2021.07.021
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/21

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