低温等离子体处理对3种全谷物粉品质和脂肪氧化酶活性的影响  

Effects of low-temperature plasma treatment on the quality and lipoxygenase activity of three types of whole grain flour

作　　者：张静雯[1] 李梦晓 刘笑笑 ZHANG Jingwen;LI Mengxiao;LIU Xiaoxiao(Intelligent Health College,Henan Polytechnic College,Zhengzhou 450046,Henan,China;School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000,Henan)

机构地区：[1]河南职业技术学院智慧健康学院,河南郑州450046 [2]郑州轻工业大学食品与生物工程学院,河南郑州450000

出　　处：《粮食与油脂》2025年第5期55-60,共6页Cereals & Oils

基　　金：国家现代农业产业技术体系项目(CARS-07-E2-02)。

摘　　要：采用低温等离子体中的介质阻挡放电(DBD)方式处理黑青稞、黑小麦、藜麦3种全谷物粉,研究DBD处理对3种全谷物粉营养成分、理化特性以及脂肪氧化酶(LOX)的影响。结果表明:DBD处理后,藜麦、黑青稞和黑小麦的LOX活力均明显降低,分别下降11、8、3 U/g;黑青稞、黑小麦和藜麦的水分含量均显著降低(P<0.05);黑小麦和藜麦的吸水指数和膨胀势均显著增加(P<0.05);黑青稞的吸水指数、水溶性和膨胀势略有增加,但均无显著差异。扫描电镜结果表明,DBD处理后黑青稞和黑小麦粉颗粒表面变得粗糙,形态变得不规则;而藜麦粉变化与之相反。激光共聚焦结果表明,DBD处理显著影响蛋白质和淀粉之间的复合状态。The dielectric barrier discharge(DBD) method in low-temperature plasma was used to treat three types of whole grain flour as black barley, black wheat and quinoa. The effects of DBD treatment on the nutritional components, physicochemical properties and lipoxygenase(LOX) of the three types of whole grain flour were studied. The results showed that after DBD treatment, the LOX activities in quinoa, black barley, and black wheat decreased significantly by 11, 8, and 3 U/g, respectively. The water content of black barley, black wheat, and quinoa all significantly decreased(P<0.05). The water absorption index and swelling potential of black wheat and quinoa significantly increased(P<0.05). The water absorption index, water solubility, and swelling potential of black barley slightly increased, but there was no significant difference. The scanning electron microscopy results showed that after DBD treatment, the surface of black barley and black wheat flour particles became rough and the morphology became irregular. However, the changes in quinoa flour were the opposite. The results of laser confocal microscopy indicated that DBD treatment significantly affected the complex state between proteins and starch.

关 键 词：低温等离子体 全谷物 营养成分 微观结构 脂肪氧化酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]