不同处理对青稞脂肪氧化酶活性及品质的影响  

Effects of Different Treatments on the Activity of Lipoxygenase and Quality of Highland Barley

作　　者：刘小娇 白婷 王姗姗 朱明霞 靳玉龙 文华英 张玉红 LIU Xiao-jiao;BAI Ting;WANG Shan-shan;ZHU Ming-xia;JIN Yu-long;WEN Hua-ying;ZHANG Yu-hong(Institute of Food Sciences and Technology,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000,Tibet,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《食品研究与开发》2021年第7期39-44,共6页Food Research and Development

基　　金：西藏自治区自然科学基金(XZ2018ZRG-53(Z));西藏自治区科技重大专项(XZ201901NA04)。

摘　　要：采用常压蒸制、微波、炒制、过热蒸汽4种方式对青稞籽粒进行灭酶处理,研究不同处理对青稞脂肪氧化酶活性及品质的影响。结果显示,在常压蒸制1 min、微波中高火3 min、炒制900 W 5 min、过热蒸汽210℃1 min条件下,可显著降低青稞脂肪氧化酶的活性,灭酶率均能达到80%左右。不同处理对青稞全粉品质的影响研究表明:灭酶处理使青稞全粉的糊化温度下降,青稞全粉更易于糊化,但峰值黏度、谷黏度和最终黏度提高;使青稞全粉中的损伤淀粉值增加,对面粉的加工品质造成一定影响;能有效降低青稞全粉脂肪酸值,对延长青稞储藏期有一定的作用。可根据在实际中的用途选择不同灭酶方式。The seeds of highland barley were treated with normal pressure steaming,microwave,stir-frying and superheated steam.The effects of different treatments on the activity of lipoxygenase and quality of highland barley were studied.The results showed that the activity of lipoxygenase of highland barley under the conditions of normal pressure steaming 1 min,microwave high fire 3 min,stir-fried 900 W 5 min and superheated steam 210℃1 min could be significantly reduced,and the enzyme killing rate was about 80%.The study on the effect of different treatments on the quality of whole highland barley flour showed that the enzyme killing treatment reduced the gelatinization temperature of the whole highland barley flour and made the whole highland barley flour easier to gelatinize,but increased the peak viscosity,grain viscosity and final viscosity.These operations increased the content of damaged starch in whole highland barley flour,which had a certain effect on the processing quality of highland barley flour,but could effectively reduce the content of fatty acid value in whole highland barley flour and prolong the storage life of highland barley.In application,different enzyme killing methods could be selected according to the actual use.

关 键 词：青稞 脂肪氧化酶 活性 灭酶 品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]