关键词: 小麦胚, 热干燥, 红外烘烤, 贮藏性

Abstract:

Wheat germ were processed by heat drying or infrared roasting, and then stored at room temperature or 4 ℃ to
investigate the effect of infrared roasting treatment on storage stability of wheat germ. The changes in chroma, micro-structure,
protein properties, lipase activity and germ oil properties were analyzed after 90 days of storage. The results indicated that infrared
roasting treatment could significantly (P ＜ 0.05) reduce the deterioration rate of chroma, keep the natural structure, inhibit the
enzymatic hydrolysis of protein, reduce the protein content in the cytoplasm and increase the storage protein content in wheat
germ compared with heat drying at both storage temperatures. Meanwhile, infrared roasting treatment showed effective inhibition
influence on hydrolytic and oxidative rancidity of wheat germ oil, however, lipase and lipoxygenase could not be inactivated
completely. In conclusion, infrared baking can be effective in improving the storage stability of wheat germ.

Key words: wheat germ, heat drying, infrared roasting, storability