等离子体活化水及微波协同处理对鲜湿面片特性的影响  

Effect of Plasma Activated Water and Microwave Synergistic Treatment on the Characteristics of Fresh and Wet Noodles

作　　者：闵照永 MIN Zhaoyong(Hebi Green Food Deep Processing Laboratory,Hebi Polytechnic,Hebi 458030,China;Xinxiang Yuxian Fresh Food Processing and Operation Department,Xinxiang 453000,China)

机构地区：[1]鹤壁职业技术学院,鹤壁市绿色食品精深加工实验室,河南鹤壁458030 [2]新乡豫鲜生食品加工经营部,河南新乡453000

出　　处：《食品科技》2024年第6期180-186,共7页Food Science and Technology

基　　金：鹤壁职业技术学院校本重点课题(2021-KJZD-005);发酵型桑食品研发团队项目(2023ZK05)。

摘　　要：文章考察了不同处理对鲜湿面片特性的影响,以面片亮度值、多酚氧化酶(Polyphenol oxidase,PPO)活性、水分分布、蛋白质二级结构、多酚含量、游离巯基含量为测定指标,结果表明:等离子体活化水(Plasma-activated water,PAW)与微波协同处理的面片品质特性最佳,其L^(*)值变化最慢,抑制PPO活性能力最强,且其弱结合水及自由水含量分别下降3.5%和12.8%,α-螺旋结构下降50.2%,β-折叠、β-转角、无规则卷曲结构分别上升6.2%、13.5%、48.1%,游离多酚及游离巯基含量分别下降44.1%、29.3%。菌落总数测定结果显示,PAW单独处理对微生物的抑制效果要优于微波单独处理,但二者协同之后表现出更佳的抑菌效果,且微生物的增长对数值最低。通过二者协同对鲜湿面片处理,显著地改善了鲜湿面片的品质特性,也为鲜湿面的品质改善及保质期的延长提供实践参考。The article examined the effects of different treatments on the characteristics of fresh and wet noodles.The brightness value of the noodles,polyphenol oxidase (PPO) activity,water distribution,protein secondary structure,polyphenol content,and free thiol content were used as measurement indicators.The results showed that the noodles with plasma-activated water (PAW) and microwave synergistic treatment had the best quality characteristics,with the slowest change in L^(*) value and the strongest ability to inhibit PPO activity.The weakly bound water and free water content decreased by 3.5% and 12.8%,respectively.The α-spiral structure has decreased by 50.2%,β-folding β-corner and irregular curled structure increased by 6.2%,13.5%,and 48.1%,respectively,while the content of free polyphenols and free thiol groups decreased by 44.1% and 29.3%,respectively.The results of the total bacterial count measurement showed that PAW treatment alone had a better inhibitory effect on microorganisms than microwave treatment alone,but the synergistic effect of the two showed better antibacterial effect,and the growth logarithm of microorganisms was the slowest.Through the collaboration of the two,the quality characteristics of fresh and wet noodles have been significantly improved,providing practical reference for improving the quality and extending the shelf life of fresh and wet noodles.

关 键 词：等离子体活化水 微波处理 鲜湿面片 品质特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]