电子束辐照对小麦储藏抑菌及加工品质的影响

Effects of electron beam irradiation on the fungi inhibition during storage and processing quality of bulk wheat

该文研究了不同剂量电子束辐照对储藏小麦微生物菌落的抑制作用,以及辐照后对小麦主要储藏指标与加工品质的影响。试验结果表明,电子束辐照对储藏小麦菌落总数有明显的抑制作用(P<0.01),且辐照剂量越高菌落总数越低;不同剂量辐照后,对所有霉菌属的抑制效果均达极显著水平(P<0.01)。经0～5.1kGy剂量辐照后,小麦感官及基本营养成分没有太大变化;面团流变学特性表明,除稳定时间和断裂时间随着剂量的增加略增外,评价值与弱化度呈负相关,其他吸水率、形成时间的变化并不十分明显;但高剂量照射使其面筋指数、α-淀粉酶活性迅速降低,经5.1kGy剂量辐照的比未经辐照的小麦降落数值下降了56.12%。馒头制品品尝评分也随着辐照剂量的增大而降低。

Effects of the different doses of electron beam irradiation（EBR）on the inhibition of microbial colonies during wheat storage,as well as some main storing indicators and processing quality of wheat were inverstigated.The investigation result demonstrated that EBR could effectively inhibit the total number of microbial colonies in wheat（P〈 0.01）,the higher the dose,the less the colonies.Inhibitory effects of different doses of irradiation on mold were significant（P〈0.01）.The sensory quality and basic nutritional componments of wheat irradiated with doses of 0- 5.1 kGy did not change much.Dough rheological properties showed that,in addition to the settling time and the break-up time slightly increased with the increase of the dose,the evaluation value was negatively correlated with the degree of softening.Other changes of the indicators sucn as water absorption and formation time of flour dough were not very obvious.However,gluten index,α-amylase activity declined rapidly with the high-dose exposure.The falling number of wheat sample with 5.1 kGy-dose irradiation fell by 56.12%than that of the control.Taste score of steamed bread products also decreases with increase of the radiation dose.