冷等离子技术在粮食行业的应用研究进展  

The Application of Cold Ion Technology in Food Industry

作　　者：李兴军[1] 

机构地区：[1]国家粮食局科学研究院

出　　处：《粮食问题研究》2018年第3期32-38,共7页Grain Issues Research

基　　金：国家人力资源与社会保障部留学归国启动基金(CZ1020);粮食公益性行业科技专项(201313001-03-01)

摘　　要：冷等离子(CP)技术近几年被证明为食品脱毒和货架期延长的有效替代技术。本文综述了CP技术在粮食行业的研究进展,包括提高谷物种子发芽率、修饰谷物和薯类淀粉及减少大米饭的蒸煮时间,并归纳CP化学独特性及作用底物的可能机制。指出在分子水平要深入分析CP活性种类与粮食各成分之间的相互作用,优化CP处理条件以消除对粮食及加工品感官、化学、营养及功能特性的负影响。Cold plasma technology （ CP） has been proved as effective alternative technology in food decontamination and extended shelf -life in recent years. This review introduces the advance in application of CP on grain industry, i. e. CP increased germination rates of cereal seeds, modified cereal and potato starch, and decreased rice cooked time, and sums up the special chemistry of CP and the possible mechanism of CP on the substrate. It is figured out that it is necessary to study the interaction between CP species and grain components, and the optimal treating conditions for removal of the negative impacts of CP on visualized, chemical, nutritional, and function characteristics of grains and their products.

关 键 词：冷等离子技术 非热加工 淀粉修饰 米饭蒸煮 表面刻蚀 

分 类 号：S129[农业科学—农业基础科学] TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]