辉光放电冷等离子体处理对小麦加工品质的改善作用  

Effect of Glow Discharge Cold Plasma Treatment on Improvement of Wheat Processing Quality

作　　者：刘婷 李淼 齐先科 王若兰[1] LIU Ting;LI Miao;QI Xianke;WANG Ruolan(School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮食和物资储备学院,河南郑州450001

出　　处：《食品科学》2023年第15期87-94,共8页Food Science

基　　金：河南省高等学校重点科研项目(21A550002);河南工业大学高层次人才科研启动基金项目(2019BS013)。

摘　　要：为改善小麦加工品质,以新收获小麦为研究对象,对其进行辉光放电冷等离子体处理,研究处理后小麦面粉理化特性、面团流变学特性的变化,进一步分析蛋白质分子质量分布及二级结构。结果表明,两种气源(氧气/氩气)冷等离子体处理后小麦的面筋指数均显著增加(P<0.05);面团的形成时间、稳定时间有所提高;揉混特性参数中8 min中线曲线面积(midline integral at 8 min,MTxI)、8 min中线曲线带宽(midline width at 8 min,MTxW)显著增加(P<0.05),弱化斜率(weakeningslope,WS)显著降低(P<0.05);储藏蛋白组分中大分子聚合体蛋白(F1)相对含量有所增加,大分子聚合体蛋白与小分子聚合体蛋白相对含量比值(F1/F2)显著升高(P<0.05);蛋白二级结构β-折叠、β-转角向更为有序的蛋白结构分子间β-折叠转变。综上,辉光放电冷等离子体处理改变了小麦籽粒中储藏蛋白的分子质量分布及二级结构,明显增强了面团弹性、耐揉性并提高了面团抗拉伸特性,一定程度改善了小麦加工品质。In order to improve the processing quality of wheat,newly harvested wheat was treated with glow discharge cold plasma.The changes in the physicochemical properties of wheat flour and the rheological properties of wheat flour dough after the treatment were studied,and the molecular mass distribution and secondary structure of wheat flour proteins were furthermore analyzed.The results showed that the gluten index of wheat was significantly increased after cold plasma treatment with oxygen or argon as the gas source.Dough development time and stability time were improved,and the mixographic parameters midline integral at 8 min(MTxI)and midline width at 8 min(MTxW)were significantly increased(P<0.05),while weakening slope(WS)was significantly decreased(P<0.05).The content of macromolecular polymeric storage protein fraction F1 was increased,and the ratio between macromolecular polymeric storage protein fraction F1 and small-molecule polymeric storage protein fraction F2 was significantly increased(P<0.05).The protein secondary structure was transformed fromβ-sheet andβ-turn to more ordered intermolecularβ-sheet.In conclusion,glow discharge cold plasma treatment changed the molecular mass distribution and secondary structure of wheat storage proteins,significantly enhanced the elasticity and mixing tolerance of dough,and improved the tensile resistance of dough,thereby enhancing the processing quality of wheat to some extent.

关 键 词：辉光放电冷等离子体 小麦 加工品质 面粉理化特性 面团流变学特性 蛋白结构 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]