^(60)Co-γ辐照对小麦加工品质及终产品质构特性的影响  

Effects of ^(60)Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties

作　　者：王小洁 蒿宝珍[1] 谢艺可 马静丽 常夏 WANG Xiaojie;HAO Baozhen;XIE Yike;MA Jingli;CHANG Xia(School of Life Science and Basic Medicine,Xinxiang University,Xinxiang 453003,China)

机构地区：[1]新乡学院生命科学与基础医学学院,河南新乡453003

出　　处：《食品工业科技》2022年第11期74-82,共9页Science and Technology of Food Industry

基　　金：河南省自然科学基金(202300410013);河南省面上自然科学基金(212300410380);河南省科技攻关项目(202102110168,212102310333);博士科研启动项目(1366020173)。

摘　　要：为了明确^(60)Co-γ辐照对小麦品质的影响,用不同剂量(0、35、50、75、90、120、150、200、300、400 Gy)的^(60)Co-γ辐照处理小麦种子,以其M1代为研究对象,对其小麦粉的面筋含量、面团流变学特性、馒头质构和感官评定等品质指标进行分析。结果表明,在面粉品质方面,辐照处理使面筋含量向高、低两个方向发展;在面团流变学特性方面,辐照处理得到4种不同类型的面团特性,400 Gy辐照处理下,能量、50 mm阻力、50 mm拉伸比、最大阻力、最大拉伸比等均达到最大值(醒面90 min除外),75 Gy辐照处理的拉伸比例适中;在馒头质构方面,辐照处理降低了馒头的硬度和咀嚼性,对黏聚性和回复性影响不显著(P>0.05);在感官评分方面,75 Gy辐照处理下馒头品质最好,其次是90、50、200 Gy,其他辐照处理对感官评分较对照影响不显著(P>0.05)。经Pearson相关分析可知,硬度与稳定时间、粉质指数呈显著负相关(P<0.05),馒头风味与湿面筋含量和弱化度呈显著负相关(P<0.05),与面筋指数、稳定时间呈显著正相关(P<0.05)。因此,诱变育种目标应根据材料的敏感性和辐照剂量综合确定。To clarify the effects of ^(60)Co-gamma irradiation on the quality of wheat,dry seeds of wheat was irradiated by ^(60)Co-gamma irradiation of different doses(0,35,50,75,90,120,150,200,300,400 Gy),the quality of M1 generation on gluten content of wheat flour,dough rheological properties,steamed bread texture and sensory evaluation were analyzed.The results showed that irradiation treatment made the gluten content develop in the direction of high and low;In the dough rheological properties,4 different types of dough characteristics were obtained by irradiation treatment,the energy,50 mm extension resistance,50 mm extension ratio,maximum extension resistance,maximum extension ratio of 400 Gy irradiation treatment were showed the biggest(except for fermentation time 90 min),75 Gy irradiation treatment were moderated in extension ratio;In the texture of steamed bread,the hardness and chewiness of irradiation treatment were reduced,the cohesion and recovery were not significant(P>0.05);In the sensory score,75 Gy irradiation treatment showed the best quality,followed by 90,50,200 Gy,other irradiation treatment had no obvious influence on sensory score compared with the control(P>0.05).Pearson correlation analysis showed that the hardness was negatively correlated with stable time and farinograph property(P<0.05),steamed bread flavor was negatively correlated with wet gluten content and softening degree(P<0.05),and positively correlated with gluten index and stable time(P<0.05).Thus,the objectives of mutation breeding were determined according to sensitivity of materials and doses.

关 键 词：^(60)Co-γ 辐照 小麦粉 面筋含量 流变学特性 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]