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| Mechanism of lipid hydrolytic rancidity in wheat germ during storage |
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| DOI： |
| KeyWord:wheat germ storage lipid hydrolytic rancidity free fatty acid mechanism |
| FundProject:国家重点研发计划资助（2016YFD0401404）；山东省泰山产业领军人才创新类项目（LJNY2015007） |
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| Abstract: |
| Wheat germ was adopted to establish the model and in-situ systems for exploring the mechanism of lipid hydrolytic rancidity during storage. The results showed that light, oxygen and lipoxygenase had slight influences on the contents of free fatty acids in the model system, while lipase could significantly promote the formation of free fatty acids. In addition, the formation of free fatty acids increased with the increase of water activity, reaching a peak at water activity of 0.75, and the contents of bound water and non-flowing water inside the wheat germ also showed significant increase trend, and fluidity of water and lipid increased. Besides, the content of free fatty acids in the in-situ system gradually elevated with storage time prolonging, while the phosphatidylcholine content decreased gradually. The lipid body membrane of wheat germ was also destroyed, accompanying with the release of triglycerides and their aggregation into oil droplets. Therefore,the wheat germ lipid hydrolytic rancidity model was mainly manifested in that the phosphatidylcholine in lipid body membrane was degraded to release triglycerides, following by the hydrolysis of triglycerides catalyzed by lipase to produce large amount of free fatty acids, thereby leading to the hydrolytic rancidity. |
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