小麦主产区小麦粉多酚氧化酶特性分析  

Analysis of flour polyphenol oxidase characteristic from wheatgrowing areas

作　　者：李雪琴[1] 艾宇薇[1] 陈颖[1] 卞科[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：《粮食与油脂》2012年第10期19-21,共3页Cereals & Oils

基　　金：科技部质检公益性行业科技专项项目(201110259)

摘　　要：将收集我国10个小麦主产区省（区）200多份小麦样品磨成粉,对这些小麦粉多酚氧化酶活性进行测定,评估各主产区小麦粉多酚氧化酶活性含量分布情况。实验结果表明,在10个主产区省（区）中,以陕西省小麦粉多酚氧化酶活性最高,宁夏小麦粉多酚氧化酶活性最低;小麦粉多酚氧化酶活性在7~11min-1g-1范围内分布较集中,占样品总数70.3%。另外,小麦粉多酚氧化酶活性越小,鲜湿面片L＊值变化越小。More than 200 wheat samples from ten provinces were ground into powder. Polyphenol oxidase activity of the wheat flour were measured to assess the distribution of various regions of the flour polyphenol oxidasc activity. The results showed that the flour of Shanxi province was the highest polyphenol oxidase activity, the flour of Ningxia province was the lowest polyphenol oxidase activity from the ten provinces. PPO activity of wheat flour was more concentrated in the range of 7- 11 min^-1g^-1, accounting for 70.3% of the total number of samples. The smaller PPO activity of wheat flour was, the smaller change of the dough piece L＊ value was.

关 键 词：小麦粉 多酚氧化酶 氧化酶活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]