小麦胚芽含有丰富的优质蛋白、多不饱和脂肪酸和VE等多种营养素,同时也富含脂肪酶、脂肪氧化酶和酯酶等多种酶类.新鲜小麦胚芽贮藏两周左右,就会在各种酶和微生物的协同作用下酸败变质,从而极大限制了小麦胚芽的高效利用.本文系统阐述了小麦胚芽脂肪酶和脂肪氧化酶的种类、酶学特性及其催化机制;并从小麦胚芽脂质的脂肪酶催化水解、自动氧化、脂肪氧化酶催化氧化以及微生物污染等多角度分析了小麦胚芽贮藏过程中的酸败变质机理.对小麦胚芽脂肪酶和脂肪氧化酶的深入了解,有助于研发可靠的小麦胚芽稳定化技术与装备,为其进一步深加工创造条件.%Wheat germ ( WG) contains abundant nutriments, such as high quality proteins, polyunsaturated fatty acid and vitamin E,as well as lipoxygenase (LOX) ,lipases (LA) and ester enzyme. Fresh WG deteriorates within two weeks at room temperature and catalyzed by enzymes and microbes, which greatly limited its utilizing efficiency. This paper expatiated the types of LOX and LA from WG, as well as their structure and catalyzing mechanism. Also, the author analyzed the mechanism of acidification and deterioration of WG during storage from perspectives of catalyze hydroxylation and oxidation of LOX, LA, and contamination of microbes. Deep understanding of wheat germ LOX and LA contributed greatly to technology and equipment devising of WG stabilization.
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