关键词: 小麦胚, 分离蛋白, 灭酶, 脱脂, 理化性质, 营养价值

Abstract: Preparation of protein isolates was one of main methods for deep development and ultilization of wheat germ, while inactivating enzymes and defatting pretreatment commonly adopt firstly. Therefore effects of these processings on physico-chemical and nutritional properties of wheat germ protein isolates were studied in this paper. The results of experiments showed that inactivating enzyme processing made the yield and purity of wheat germ protein isolates decrease, while defatting process-ing made them increase. Furthermore, inactivating enzymes and defatting pretreatment both could improve the in vitro digestibilities and PER values of wheat germ protein isolates. In addition, inactivating enzymes processing could also evidently enhance the BV values of wheat germ protein isolates.

Key words: wheat germ, protein isolates, inactivating enzyme, defatting, physico-chemical properties, nutritional properties