Meister U, Schramm G, Symmank H
Institut für Getreideverarbeitung GmbH, Bergholz-Rehbrücke, Germany.
Z Lebensm Unters Forsch. 1994 Oct;199(4):275-80. doi: 10.1007/BF01193311.
To avoid fat deterioration in grain products during storage the cereal inherent enzymes lipase, lipoxygenase and peroxidase have to be inactivated. Known methods for the determination of the enzymes activity are tested and their applicability evaluated. Own optimized methods are presented. In laboratory and semiindustrial extrusion tests (laboratory single screw extruder, twin screw extruder, short screw extruder) the degree of enzyme inactivation of wheat bran, rye and maize bran, and oat bran is determined in dependence on the extrusion parameters. The enzymes mentioned already had been inactivated at mild extrusion conditions (temperature < 120 degrees C, moisture 20%, low mechanical stress). Only in brans of high fat content (10-14%) or high moisture (> 25%) minor residual activities of peroxidase and lipase were observed.
为避免谷物制品在储存期间脂肪变质，必须使谷物中固有的脂肪酶、脂氧合酶和过氧化物酶失活。对已知的酶活性测定方法进行了测试，并评估了其适用性。提出了自行优化的方法。在实验室和半工业挤压试验（实验室单螺杆挤压机、双螺杆挤压机、短螺杆挤压机）中，根据挤压参数测定了麦麸、黑麦麸、玉米麸和燕麦麸的酶失活程度。上述酶在温和的挤压条件下（温度<120℃、水分20%、低机械应力）已失活。仅在高脂肪含量（10-14%）或高水分含量（>25%）的麸皮中观察到过氧化物酶和脂肪酶有少量残留活性。
