电子束辐照对青稞米理化性质及食用品质的影响

Effects of Electron Beam Irradiation on Physicochemical Properties and Edible Quality of Highland Barley Rice

为评价电子束辐照对青稞米的理化性质及食用品质的影响,筛选出适宜青稞米加工的辐照剂量,采用0、0.5、1.0、1.5 kGy 4种剂量的电子束辐照,测定了青稞米的基本营养成分、菌落总数和霉菌数、储藏指标、糊化特性、流变学特性和食用品质。结果表明:0~1.5 kGy剂量的电子束辐照对青稞米的基本营养成分和氨基酸的组成和含量影响不显著;菌落总数和霉菌数显著降低(P<0.05),1.5 kGy时灭活率分别达83.75%和54.09%。电子束辐照后青稞米的脂肪酸值上升至20.21 mg KOH/100 g,丙二醛值上升至0.53 mg/kg,过氧化值无显著变化,且经0.5 kGy处理后脂肪酶活性显著降低了7.54%;青稞米的峰值粘度、最低粘度、衰减值、最终粘度和回生值显著降低(P<0.05);青稞米的弹性模量和储能模量升高,质构特性及感官品质无显著影响,加热吸水率和体积膨胀率整体呈下降趋势且在0.5 kGy时无显著影响。因此,青稞米的辐照加工剂量不宜超过1 kGy,以0.5 kGy的辐照剂量较适宜。

In order to assess the impact of electron beam irradiation on the physicochemical properties and edible quality of highland barley rice,an investigation was conducted to identify the optimal irradiation dose for barley and rice processing.In this study,a series of analyses were conducted on barley rice samples subjected to electron beam irradiation at four doses(0,0.5,1.0 and 1.5 kGy).These analyses included the determination of basic nutrients,colony and mold counts,storage indexes,pasting characteristics,rheological properties and edible quality.The results demonstrated that electron beam irradiation at a dose of 0~1.5 kGy had no significant impact on the composition and content of basic nutrients and amino acids in barley and rice.Furthermore,the total number of colonies and molds were significantly reduced(P<0.05),and the inactivation rate at 1.5 kGy reached 83.75% and 54.09%,respectively.After electron beam irradiation,the acid value of highland barley increased to 20.21 mg KOH/100 g,and the propanal value increased to 0.53 mg/kg,while the peroxide value showed no significant change.Additionally,after treatment with 0.5 kGy,the lipase activity of highland barley was significantly reduced by 7.54%.The peak viscosity,valley viscosity,disintegration value,final viscosity,and regrowth value of barley rice were significantly reduced(P<0.05).The elastic modulus and storage modulus of highland barley increased,but there was no significant impact on its texture and sensory quality.The water absorption rate and volume expansion rate during heating generally showed a decreasing trend,with no significant impact at 0.5 kGy.Therefore,the irradiation dose for highland barley processing should not exceed 1 kGy,and an irradiation dose of 0.5 kGy was more suitable.