Studies On The Physicochemical Properties And Processing Characteristics Of Wheat Germ And Its Solid Beverage

Wheat Germ(WG)is a by-product from the industrial milling of wheat to obtain white flour with rich nutritions.The objective of this paper was to investigate the chemical composition,processing properties of WG flour.In addition,WG instant beverage was developed.The main results are as follows: 1.WG contains highly concentrated nutrients: 27.91% crude protein,34.79% carbohydrate,14.9% starch,10.97% crude fat,4.4% crude fiber,4.77% ash.The elemental composition of WG were 5.13% N、44.02% C、6.66% H and 0.29% S,respectively.2.Water holding capacity and oil holding capacity in WG were 1.97 m L/g and 1.85 m L/g,respectively.Paste properties were enhanced with increasing WG concentration,while coagulation characteristics were decreased.Ionic strength,sucrose and pH have effects on the coagulation characteristics of WG solutions.Swelling power and solubility of WG were increased with enhancing temperature.The results of rheological properties showed that WG powder solutions exhibited shear-thinning and non-Newtonian behavior.WG powder solutions were predominantly viscous responses property.Besides,WG solutions exhibited thixotropy property and the thixotropy behavior was enlarged with the increase of its sample concentration.The ionic strength,sucrose and pH also have influences on viscosity of WG solutions,but it did not change the viscoelastic properties.3.The emulsifying properties of WG solutions were determined.The results showed that the emulsifying properties of WG emulsion increased with increasing concentration.The effect of pH on emulsifying activity of WG emulsion is negligible,while the emulsifying properties decreased with the increasing of ionic strength.4.The effects of four different treating methods on inhibiting lipase activity of WG were analyzed.The results showed that microwave method is the most effective.The optimal enzymatic hydrolysis of WG was determined.The optimal conditions were enzyme dosage 44 U/mL at 88 ℃ for 70 min.Under these conditions,the reducing sugar content was obtained 14.98%.5.The optimal parameters for sucrose fatty acid monoglyceride,Arabia gum,gelatin and okra polysaccharide on stability of WG beverage were determined.The optimal conditions for the beverage stability were addition of of sucrose fatty acid monoglyceride 0.13%,Arabia gum 0.3%,gelatin 0.06% and okra polysaccharide 0.06%,respectively.