Wheat germ (WG) is a nutritional milling byproduct of wheat with short shelf-life. This study investigated hot air-assisted radio frequency (HA-RF) stabilizing treatment of WG. Physicochemical properties, enzyme activities and nutritional quality of HA-RF stabilized WG were evaluated and compared with WG stabilized by fluidized bed heating. Results indicated HA-RF heating to 100 °C with 15-min holding at 100–105 °C or heating to 110 °C with 6-min holding at 110–115 °C reduced lipase activity to about 10%. HA-RF inactivation of lipase, peroxidase, polyphenol oxidase and lipoxygenase was more effective in WG with initial moisture content of 14.5% or 20.0%, but less effective in WG with moisture content of 10.0%. For oils extracted from HA-RF stabilized WG with moisture content of 14.5%, peroxide and acid values were stable after storing at 25 °C for 3 days. After both HA-RF and fluidized bed stabilizations, color of WG and WG oils became darker, lipid content increased and reducing sugar content decreased, while extraction oil yield and protein content had no significant change (p > 0.05). HA-RF heating had no influence on α-tocopherol content, but fluidized bed stabilization decreased it from 299.42 mg/kg to 236.73 mg/kg. HA-RF heating had no distinct effects on amino acid and fatty acid composition. This study indicated that HA-RF heating had great potential in WG stabilization.

小麦胚芽（WG）是小麦的营养性碾磨副产品，保质期短。这项研究调查了WG的热风辅助射频（HA-RF）稳定化处理。评估了HA-RF稳定的WG的理化特性，酶活性和营养品质，并将其与流化床加热稳定的WG进行了比较。结果表明，HA-RF在100–105°C保持15分钟加热到100°C或在110–115°C保持6分钟加热到110°C会使脂肪酶活性降低约10％。脂肪酶，过氧化物酶，多酚氧化酶和脂氧合酶的HA-RF灭活在初始水分含量为14.5％或20.0％的WG中更有效，但在水分含量为10.0％的WG中效果较差。对于从水分含量为14.5％的HA-RF稳定化WG提取的油，在25°C下存放3天后，过氧化物和酸值稳定。经过HA-RF和流化床稳定后，WG和WG油的颜色变深，脂质含量增加，还原糖含量降低，而提取油的产量和蛋白质含量没有明显变化（p  > 0.05）。HA-RF加热对α-生育酚含量没有影响，但是流化床稳定作用将其从299.42 mg / kg降低到236.73 mg / kg。HA-RF加热对氨基酸和脂肪酸组成没有明显影响。这项研究表明，HA-RF加热具有稳定WG的潜力。