摘要
目的探究低温等离子体处理对小麦粉品质特性的影响。方法本研究采用不同时间和功率的气流式低温等离子体处理小麦粉,系统分析了其品质指标的变化规律。结果在低于200 W功率处理时,损伤淀粉含量和蛋白质受影响较小,而游离氨基酸总量对低温等离子体处理高度敏感,在20 min、200 W的处理条件下,降幅达90.1%,同时脂肪酸含量下降28.6%、面筋指数下降16.4%。但在10 min、120 W的处理条件下,面筋指数可提升至97.37%,表明适度的等离子体处理能改善面筋网络。此外,所有处理组的回生值均显著增加(P<0.05,增幅17.7%~49.7%),淀粉酶活性均显著降低(P<0.05)。结论低温等离子体处理对小麦粉品质的影响具有指标特异性,该研究为调控小麦粉加工适应性及该技术的精准应用提供了依据。
Objective To investigated the effects of low-temperature plasma treatment on the quality characteristics of Triticum aestivum L.flour.Methods In this study,wheat flour was treated with atmospheric pressure low-temperature plasma at different times and power levels.The variation patterns of its quality indicators were systematically analyzed.Results When the treatment power was below 200 W,the starch damage content and protein content were minimally affected,whereas the total free amino acids were highly sensitive to the low-temperature plasma treatment,decreasing by 90.1%under the conditions of 200 W for 20 minutes.Simultaneously,the fatty acid content dropped by 28.6%,and the gluten index decreased by 16.4%.However,under the conditions of 120 W for 10 minutes,the gluten index increased to 97.4%,indicating that moderate plasma treatment could improve the gluten network structure.In addition,the setback values of all treatment groups increased significantly(P<0.05,increase of 17.7%-49.7%),and the amylase activity decreased significantly(P<0.05).Conclusion The influence of low-temperature plasma treatment on the quality of wheat flour is indicator-specific.This study provides a basis for regulating the adaptability of wheat flour processing and the precise application of this technology.
作者
冯媛
陈尚兵
王平东
袁华山
李光磊
邢常瑞
袁建
FENG Yuan;CHEN Shang-Bing;WANG Ping-Dong;YUAN Hua-Shan;LI Guang-Lei;XING Chang-Rui;YUAN Jian(School of Food Science and Engineering,Nanjing University of Finance and Economics/Jiangsu Collaborative Innovation Center of Modern Grain Circulation and Safety/Jiangsu Key Laboratory of Grain and Oil Quality Control and Deep Processing Technology,Nanjing 210023,China;Sinograin Jiangsu Quality Inspection Center Co.,Ltd.,Nanjing 211151,China)
出处
《食品安全质量检测学报》
2026年第4期79-85,共7页
Journal of Food Safety and Quality
基金
中储粮集团公司2024年科技研发项目
江苏高校优势学科建设工程资助项目(PAPD)。
关键词
低温等离子体
小麦粉
面团特性
品质特性
low-temperature plasma
Triticum aestivum L.flour
dough characteristics
quality characteristics
