臭氧熏蒸对小麦粉品质的影响研究  

Study on the effect of ozone fumigation on wheat flour quality

作　　者：高玲玲 赵迪 张灿 张康逸 GAO Ling-ling;ZHAO Di;ZHANG Can;ZHANG Kang-yi(Center of Agricultural Products Processing,Henan Academy of Agricultural Science,Henan International Joint Laboratory of Whole Grain Wheat Processing,Henan Whole Grain Fresh Food Processing Engineering Technology Research Center,Zhengzhou 450002,Henan,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南省全谷物小麦制品加工国际联合实验室,河南省全谷物鲜食加工工程技术研究中心,河南郑州450002

出　　处：《粮食与油脂》2022年第10期35-38,共4页Cereals & Oils

基　　金：河南省农业科学院自主创新基金项目(2060302)。

摘　　要：以6种小麦粉为试验对象,研究臭氧熏蒸对小麦粉白度、多酚氧化酶(PPO)活性、黄色素含量、蛋白质含量、直链淀粉含量和支链淀粉含量、溶剂保持力的影响。结果表明:臭氧熏蒸小麦粉最佳时长为10 min,此时小麦粉白度最高;臭氧熏蒸后,6种小麦粉的PPO活性、黄色素含量均显著降低;蛋白质含量变化不大;直链淀粉含量升高,支链淀粉含量降低;去离子水溶剂保持力(SRC)和质量分数5%碳酸钠溶剂SRC升高,质量分数50%蔗糖溶剂SRC下降,质量分数5%乳酸溶剂SRC在4种小麦粉中均略有升高,在2种小麦粉中下降。Using 6 kinds of wheat flour as research subjects, the effects of ozone fumigation on whiteness, polyphenol oxidase(PPO) activity, yellow pigment content, protein content, amylose content, amylopectin content and solvent retention of wheat flour were studied. The results showed that the best time for ozone fumigation of wheat flour was 10 min, and the whiteness of wheat flour was the highest at this time. After ozone fumigation, the PPO activity and yellow pigment content in 6 kinds of wheat flour decreased significantly. Protein content changed little, amylose content increased and amylopectin content decreased. The deionized water solvent retention(SRC) and the 5 % sodium carbonate solvent SRC were increased, while the 50 % sucrose solvent SRC was decreased. The 5 % lactic acid solvent SRC slightly was increased in the four kinds of wheat flour varieties, but decreased in the two kinds of wheat flour varieties.

关 键 词：臭氧熏蒸 白度 黄色素 多酚氧化酶 溶剂保持力 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]