小麦制粉过程中多酚氧化酶活性的分布情况  

DISTRIBUTION OF POLYPHENOL OXIDASE ACTIVITY DURING WHEAT MILLING

作　　者：贾爱霞[1] 王晓曦[1] 王绍文[1] 于中利 董秋晨[1] 冯攀屹[1] 刘亚楠[1] 王罗云[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]中粮面业漯河有限公司,河南漯河462000

出　　处：《河南工业大学学报（自然科学版）》2010年第6期29-32,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代小麦产业技术体系建设项目

摘　　要：选取两个面粉厂的系统粉作为试验材料,采用分光光度法测定其多酚氧化酶活性值,用色差计测定样品面片色泽.研究小麦制粉过程不同制粉工艺中,不同系统面粉中多酚氧化酶含量和活性的关系及变化,研究多酚氧化酶活性对面片色泽变化的影响.试验结果表明,各系统面粉中的多酚氧化酶活性值有越靠近后路系统活性值越高的趋势,多酚氧化酶活性值大的样品其面片的色泽褐变越明显.We determined the activity value of polyphenol oxidase（PPO） of wheat flour streams from two flour mills by spectrophotography,and determined the color of the dough sheet samples by a color meter.We studied the relationship between and the change of the content and the activity of PPO in different wheat flour streams during different flour milling processes,and studied the influence of the PPO activity on the color of the dough sheet.The results showed that the PPO activity of each wheat flour stream sample had a trend that the activity value was higher if the wheat flour stream sample was closer to a rear system;and the dough sheet of the sample with high PPO activity was obvious in browning.

关 键 词：小麦系统面粉 多酚氧化酶 面片色泽 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]