γ射线辐照处理对小麦粉部分品质指标的影响  

Effect of γ- ray Irradiation on the Quality Indicators of Wheat Flour

作　　者：王守经[1] 柳尧波[1] 胡鹏[1] 汝医[1] 王兆华[1] 孙宏春[1] 许方佐[1] 王志东[2] 

机构地区：[1]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室,山东济南250100 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《核农学报》2014年第4期611-616,共6页Journal of Nuclear Agricultural Sciences

基　　金：公益性行业(农业)科研专项经费资助项目"核技术在低碳;高效农业中的应用"(201103007)

摘　　要：为探究γ射线辐照处理对小麦粉部分品质指标的影响,采用不同剂量的60Co-γ射线辐照处理后测定了小麦籽粒粗蛋白含量、含水量、小麦粉沉淀数值、降落数值、面筋指标、粉质特性、面团拉伸参数等品质指标的变化情况。结果表明:不同剂量的60Co-γ射线辐照处理,对小麦籽粒粗蛋白、水分含量和小麦粉面筋指标的影响不明显(P>0.05);小麦粉的沉淀数值、降落数值随着辐照剂量的升高,呈下降趋势,小麦粉的吸水率、弱化度、粉质指数等粉质参数,受辐照处理影响明显,且具有显著的剂量效应;与对照样品相比,辐照处理对小麦粉面团的拉伸曲线面积、拉伸阻力、延伸度等参数没有影响。该研究结果为推动谷物辐照贮藏技术的商业化应用,提供了必要的技术依据。After treated by γ-ray irradiation with dose of 0 （no irradiated） , 2. 160, 4. 213, 6. 335, 8. 365 and 9. 878 kGy, the effects of the irradiation treatment on wheat grain and wheat flour were studied. The results indicated that γ- ray irradiation had no effect on crude protein and water content of wheat grain. The gluten parameters developing time, extension area, extension resistance, extensibility of wheat flour dough did not change between treated and untreated wheat. On the other hand, the stable time decreased above 0.6 minites with the absorption dose increasing. The water absorption rate of wheat flour increased from 2.6% to 7.3% and softening degree of wheat flour dough increased above 18FU. Tere were significant changes betten treatments and control. The other properties of the wheat flour, such as farinograph index decreased from 1 to 16, sedimentation index decreased from 0.3 milliliter to 2.56 milliliters, falling number declined from 26.0 to 153.5FN, had negative correlations with the irradiation dose.

关 键 词：Γ射线 小麦粉 辐照 品质指标 

分 类 号：S512.1[农业科学—作物学]