CAJ | 학술논문

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0～5.1 kGy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5.1 kGy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.
해문연구료불동제량전자속복조대저장소맥미생물균락적억제작용,이급복조후대소맥주요저장지표여가공품질적영향.시험결과표명,전자속복조대저장소맥균락총수유명현적억제작용(P<0.01),차복조제량월고균락총수월저;불동제량복조후,대소유매균속적억제효과균체겁현저수평(P<0.01).경0～5.1 kGy제량복조후,소맥감관급기본영양성분몰유태대변화;면단류변학특성표명,제은정시간화단렬시간수착제량적증가략증외,평개치여약화도정부상관,기타흡수솔、형성시간적변화병불십분명현;단고제량조사사기면근지수、α-정분매활성신속강저,경5.1 kGy제량복조적비미경복조적소맥강락수치하강료56.12%.만두제품품상평분야수착복조제량적증대이강저.
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 invcrstigated. 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 comportments 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 SUCh 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.