臭氧处理结合密闭包装在储藏期间对小麦品质的影响

Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage

本实验以2018年收获的‘藁优2018’小麦为对象,研究了气流量15 g/h臭氧处理结合密闭包装对小麦储藏期间理化指标(色泽、湿面筋质量分数、面筋指数、蛋白质亚基分布、降落数值)、糊化特性和储藏稳定性指标(还原糖含量、沉降值和表面菌落总数)的影响。结果表明:与对照相比,15 min臭氧处理抑制了储藏期间小麦粉糊化温度的下降速率,在储藏末期(70 d),可以使小麦粉L^*值、白度值升高,蛋白质聚合体/亚基降解,峰值黏度、崩解值、还原糖含量降低,沉降值升高,减菌率可达到94.68%,但对最终黏度和回升值、面筋指数、湿面筋质量分数、降落数值无显著性影响。因此,15 g/h 15 min臭氧预处理结合密闭包装对小麦品质劣变有明显延缓作用,主要表现在表面菌落总数、还原糖含量和沉降值方面,因此臭氧处理是有效抑制小麦品质劣变的绿色储粮方法。

This work studied the effect of ozone treatment at a flow rate of 15 g/h combined with closed packaging on the physicochemical properties(color,wet gluten content,gluten index,protein subunit distribution and falling number),gelatinization properties and stability(reducing sugar content,sedimentation value and total number of colonies)of wheat(cv.Gaoyou 2018)harvested in 2018 during storage.The results showed that compared with the control group,ozone treatment for 15 min slowed down the decrease in the gelatinization temperature of wheat starch.At the end of the 70-day storage period,L^*and whiteness values in the treated sample increased,protein aggregates/subunits degraded,peak viscosity,breakdown and reducing sugar content declined,sedimentation value enhanced,the reduction rate of bacteria reached 94.68%.Nevertheless,there was no significant difference in final viscosity,gluten index,wet gluten content or falling number.Ozone treatment combined with closed packaging could significantly delay wheat quality deterioration,especially in terms of total number of colonies,reducing sugar content and sedimentation value.Therefore,ozone treatment is a green and effective method to retard wheat quality deterioration during storage.