Effects of different technologies on enzyme deactivation and storage stability of wheat germs

Authors

ZHANG Nan, 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
MENG Ji-kun, 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
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 obtain the best technology and treatment conditions of wheat germs stablizaiton, three different technologies were used to treat wheat germs. Methods: Microwave, superheated steam and hot air drying were used to treat wheat germs with enzyme deactivation, and their deactivation effects on lipase and lipoxygenase in wheat germs were compared. Then, the optimal treatment conditions of each technology were selected for the determination of total number of colonies and accelerated storage test. Results: Under the optimal treatment conditions, the lipase and lipoxygenase in wheat germs could be effectively deactivated by the three treatments. The superheated steam treatment had the best effect of deactivating lipase, and the deactivation rate reached 82.79%. The deactivation rate of lipoxygenase was 94.81% when the wheat germs were treated with microwave. Superheated steam treatment had the best sterilization effect, and the total number of colonies decreased to 2.20 lg （CFU/g）. In terms of storage stability, microwave and superheated steam treatment had similar effects, while hot-air drying treatment had poor effect. Conclusion: Superheated steam treatment could be the best methods for wheat germs deactivation.

Publication Date

8-28-2021

First Page

140

Last Page

145

DOI

10.13652/j.issn.1003-5788.2021.08.024

Recommended Citation

Nan, ZHANG; Lin, SHI; Ji-kun, MENG; Xin-hui, GE; Yong-qiang, CHENG; and Xiu-qing, ZHANG (2021) "Effects of different technologies on enzyme deactivation and storage stability of wheat germs," Food and Machinery: Vol. 37: Iss. 8, Article 24.
DOI: 10.13652/j.issn.1003-5788.2021.08.024
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/24

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