电子束辐照对小麦营养品质和面团流变学特性的影响  

Effect of Electron Beam Irradiation on Nutritive Quality and Dough Rheological Properties of Wheat Flour

作　　者：陈云堂[1] 李湘[1] 范家霖[1] 郭东权[1] 商飞飞[1] 吕晓华[1] 张建伟[1] 杨保安[1] 

机构地区：[1]河南省科学院同位素研究所有限责任公司河南省核农学重点实验室,河南郑州450015

出　　处：《食品科学》2013年第11期53-57,共5页Food Science

基　　金：农业部公益性行业(农业)科研专项(201103007);河南省创新型科技人才队伍建设工程项目(豫科人事(2009)2号);郑州市创新型科技人才队伍建设工程项目(096SYJH28087);河南省重点攻关计划项目(122102110056)

摘　　要：采用0、0.83、1.56、2.30、4.93kGy不同剂量的电子束辐照小麦麦仁,研究其对小麦营养品质、面筋质量和面团流变学特性影响。结果表明:不同剂量的电子束辐照对小麦的粗蛋白含量、氨基酸组成与平衡性影响不显著(P>0.05),对湿面筋含量、出粉率无显著影响(P>0.05),但沉淀值、降落数值均随着辐照剂量的增加而下降(P<0.05)。电子束辐照对面团的吸水量、拉伸度影响不显著(P>0.05),但面团弱化度随着辐照剂量的增加而增加(P<0.05)。与未辐照组相比,2.30、4.93kGy剂量辐照时面团形成时间、稳定时间明显下降(P<0.05),0.83、1.56kGy剂量辐照时面团的最大拉伸阻力、50mm处最大拉伸阻力显著增强(P<0.05),0.83kGy剂量辐照时面团的拉伸能量明显提高(P<0.05)。0.83、1.56kGy的辐照剂量可使小麦粉面团筋力增强。Wheat grains were irradiated by electron beam at doses of 0, 0.83, 1.56, 2.30 kGy and 4.93 kGy and the nutritive quality and dough rheological properties were inestigated afterwards. The protein content and amino acid composition of wheat kernels before and after irradiation were quite similar. Wet gluten content and flour yield were not significantly changed by electron beam irradiation （P 〉 0.05） while sedimentation value and falling number significantly decreased as the electron beam irradiation dose increased （P 〈 0.05）. Irradiation treatment showed no significant effect on the water absorption and extensibility of dough after 135 min of proofing whereas increased irradiation dose led to an increase in degree of softening （P 〈 0.05）. Compared to non-irradiated wheat, the development time and stability of dough were significantly decreased at 2.30 kGy and 4.93 kGy （P 〈 0.05）, while maximum resistance to extension after 135 rnin of proofing and resistance to constant deformation after 50-mm stretching were significantly enhanced at 0.83 kGy and 1.56 kGy （P 〈 0,05）. Dough extension area after 135 min of proofing significantly increased at 0.83 kGy （P 〈 0.05）. These results showed that electron beam irradiation at 0.83 kGy and 1.56 kGy could enhance dough strength and improve the processing quality of wheat flour.

关 键 词：电子束辐照 小麦 营养品质 粉质特性 拉伸特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]