微波处理对全麦粉理化性质及全麦鲜湿面品质的影响.docxVIP

微波处理对全麦粉理化性质及全麦鲜湿面品质的影响 赵梅 韩传武 宋俊男 李曼 (青岛农业大学食品学院，青岛 266109) 摘 要 为解决全麦面粉加工品质和贮藏稳定性的不足，本试验采用微波处理全麦粉，用粉质仪和动态流变仪研究了微波处理对全麦面团流变学特性的影响；采用快速粘度分析仪（RVA）、X射线衍射仪、SDS-聚丙烯酰胺凝胶电泳（SDS）等分析了全麦粉中淀粉和蛋白组分结构和理化性质的变化；并验证了微波处理对全麦粉中微生物和多酚氧化酶的抑制效果和对全麦鲜湿面品质及褐变程度的影响。结果表明，微波处理可以显著提高全麦面团的稳定时间，增加面团的弹性和类固体性质，同时可改善全麦粉的黏度特性，使淀粉结晶特性略有提高；SDS图谱显示，微波处理可引起全麦粉中蛋白组分发生有限聚合，这种聚合作用主要由二硫键引起。微波处理能够显著降低全麦粉中的菌落总数和PPO活性，抑制全麦鲜湿面褐变，提高面条煮后拉断力。 关键词 全麦粉 微波处理 理化性质 鲜湿面 褐变 中图分类号：TS213.2 文献标识码：A 文章编号： Effect of microwave treatment on the physicochemical properties of whole wheat flour and qualities of fresh noodles Zhao Mei Han Chuanwu Song Junnan Li Man (College of Food Science and Engineering ,Qingdao Agriculture University, Qingdao 266109) Abstract In this study, microwave was used to treat whole wheat flour to improve its processing qualities and storage stability. Farinograph and dynamic rheometer were used to determine the rheological property of treated whole wheat flour; RVA, XRD, and SDSwere used to analyze the structure and physicochemical properties of protein and starch components in whole wheat flour. In addition, the inhibiting effect of microwave treatment on the microorganisms and PPO, as well as on the darkening rate of fresh whole wheat noodles were verified. The results showed that microwave treatment significantly increased the stability time of wheat dough, leading to an improvement in elasticity and solid-like properties. Viscosity properties were significantly improved while the crystallinity was slightly increased. Limited protein aggregating was detected which occurred mainly through -S-S-, as shown by the SDSprofiles. Microwave treatment largely decreased the TPC and PPO activity in whole wheat flour, significantly inhibited the darkening of fresh noodles and increased the tensile force of boiled noodles. 基金项目：国家自然科学基金，山东省中青年科学家科研奖励基金（ZR2016CB22） 收稿日期：2017-04-03 作者简介：赵梅，女，1978年出生，高级实验师，研究方向粮油精深加工 通信作者：李曼，女，1987年出生，副教授，研究方向粮油制品精深加工 Key words Whole wheat flour, microwav