冷等离子体在粮油行业应用研究进展

Application of cold plasma in grains and oils industry

冷等离子体(CP)技术是环境友好的新兴食品非热加工技术,为了促进我国粮油行业研发冷等离子体发生设备,概述了冷等离子体在改善面粉、淀粉及蛋白粉的功能性,减少米饭蒸煮时间,提高籽粒的安全性,降低油脂氢化中反式脂肪酸的生成,降解粮粒真菌毒素及防治储粮害虫等方面的应用研究进展。并提出冷等离子体作用于粮油食品中的机制,包括活性氧和活性氮反应,酸碱度降低学说和生物大分子修饰。冷等离子体处理后粮油食品的pH降低,脂质氧化作用增加,这对设备和工艺研发提出了新要求,今后研究中要规范给出冷等离子体设备处理粮油食品及原料的参数,这对加速冷等离子体技术在粮油行业应用的法规制定具有重要作用。

Cold plasma is emerging as an environmental friendly non-thermal food process technology.For promoting the development of cold plasma reactors in domestic grains and oils industry,the application progress of cold plasma in improving the functional modification of flours,starch and protein powder,reducing rice cooking time,improving kernel safety,decreasing the production of trans fatty acid in oil hydrogenation,mycotoxin degradation of grains and preventing pests in grains during storage were outlined.The mechanism of cold plasma action in grains and oils was proposed,including reactive oxygen,reactive nitrogen reaction,the theory of pH decrease and modification of biomolecules.The decrease in pH and increase of lipid oxidation after cold plasma treatment on grains and food put forward new requirements for the design of cold plasma reactor and process.In the future research,the parameters of cold plasma equipment for processing grains and oils food and raw materials should be given in a standardized manner,which plays an important role in accelerating the formulation of regulations for the application of cold plasma technology in grains and oils industry.