冷等离子体处理对小麦粉理化性质改善效果研究

The study of cold plasma treatment on improving physicochemical characteristics of wheat flour

研究冷等离子体处理对小麦粉中多酚氧化酶、过氧化氢酶、脂肪酸值、面筋吸水量、湿面筋含量的影响,并对面粉中总储藏蛋白的分子量分布进行SE-HPLC分析。结果表明:采用冷等离子体处理(50 W,10、15、20 s)小麦籽粒后,磨制而成的面粉中脂肪酸值显著下降,多酚氧化酶活性降低,过氧化氢酶活性显著增强,储藏蛋白组分中大分子聚合体(%F1)显著升高,%F1/%F2显著升高,(%F3+%F4)/%F1显著降低。由此可知,冷等离子体处理有利于增强面筋强度及改善面粉品质。

The impacts of cold plasma treatments on polyphenol oxidase,catalase,fatty acid value,gluten water absorption and wet gluten content in wheat flours were studied.The molecular weight distributions of total storage proteins in flours were analyzed by size exclusion-high performance liquid chromatography(SE-HPLC).The results showed that the fatty acid values and the activities of polyphenol oxidases were significantly reduced in flours which were grinded with grains after the treatments(50 W,10、15、20 s).Meanwhile,the activities of catalases were significantly increased in wheat flours mentioned above.There were remarkable increases on the contents of macromolecular polymer in storage protein components based on significant rises in values of%F1 and%F1/%F2,and significant decreases in values of(%F3+%F4)/%F1.Therefore,cold plasma treatment was beneficial to enhance the gluten strength and improve the flour quality.