面粉粗蛋白、粗淀粉、多酚氧化酶活性对鲜面片色泽的影响  

EFFECT OF CRUDE PROTEIN,CRUDE STARCH AND POLYPHENOL OXIDASE ACTIVITY IN WHEAT FLOUR ON DOUGH SHEET COLOR

作　　者：王培慧[1] 陈洁[1] 王春[1] 吕莹果[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第2期48-51,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金资助项目(20976036)

摘　　要：选取来自小麦主产区的222份小麦粉样品，分别测定其粗蛋白、粗淀粉含量和多酚氧化酶（PPO）活性，测定鲜面片在0h、0．5h、1h、2h、4h、6h、24h的色泽变化．分析蛋白、淀粉和PPO活性对鲜面片色泽的影响．结果表明：粗蛋白与鲜面片的L^＊极显著负相关；PPO活性与鲜面片，L6＊极显著负相关，在1-6h间PPO活性与鲜面片b^＊极显著正相关，与a^＊在24h时达到极显著正相关．PPO活性与L^＊、a^＊、b^＊的相关系数绝对值随着时间升高；粗淀粉与鲜面片L^＊显著或极显著正相关，与a^＊显著或极显著负相关．In this paper, we selected 222 wheat flour samples from main wheat production regions, respectively measured the crude protein content, crude starch content and polyphenol oxidase （PPO） activity of the sample and the color of dough sheet at 0,0.5,1,2,4,6,24 hours, and analyzed the effects of crude protein, crude starch and PPO activity on the dough color. The results showed that the crude protein content and the PPO activity were in very significant negative correlation with L＊;the PPO activity was in very significant positive correlation with b＊ from 1 h to 6 h ,and was in very significant positive correlation with a＊ at 24 hours; the absolute value of the correlative coefficient of PPO activity and L＊, a＊ and b＊ increased as the time prolonged ; the crude starch content was in significant or very significant positive correlation with L＊,and was in significant or very significant negative correlation with a＊.

关 键 词：粗蛋白 粗淀粉 PPO活性 鲜面片色泽 

分 类 号：TS201.2[轻工技术与工程—食品科学]