全麦粉储藏过程品质劣变控制机理的研究

项目名称： 全麦粉储藏过程品质劣变控制机理的研究

项目编号： No.31301567

项目类型： 青年科学基金项目

立项/批准年度： 2014

项目学科： 农业科学

项目作者： 渠琛玲

作者单位： 河南工业大学

项目金额： 22万元

中文摘要： 根据全麦粉的生物化学特性，针对全麦粉在储藏过程中其中的脂肪酶及脂肪氧化酶对其品质特性的影响导致全麦粉比普通小麦粉储藏时间短得多这一问题，采用微波这种钝化脂肪酶及脂肪氧化酶的方法，对微波控制全麦粉储藏过程品质劣变的机理进行研究。探讨脂肪酶及脂肪氧化酶的结构和构象在不同微波条件下的变化规律，以及微波钝化脂肪酶及脂肪氧化酶的机理。并从全麦粉的营养品质、加工品质及表面微观特性方面分析微波处理对全麦粉品质产生的影响。为把微波处理引入全麦粉加工过程而延长全麦粉的货架期提供理论指导。从而为延缓全麦粉品质劣变，减少全麦粉储藏损失，确保全麦粉质量安全，具有重要的理论价值和现实指导意义。

中文关键词： 全麦粉；脂肪酶；微波；储藏；品质特性

英文摘要： Due to the biochemical properties of whole wheat flour,the effects of lipase and lipoxygenase on the quality characteristics of whole wheat flour during storage，and the much shorter storage time of whole wheat flour than ordinary wheat flour, microwave will be used to control the activity of the lipase and lipoxygenase. And quality deterioration control mechanism of whole wheat flour during storage will be studied. The structures and conformations of the lipase and lipoxygenase in the whole wheat flour and the changing mechanism of the them will be investigated under different microwave conditions. The nutritional quality, the processing quality and surface characteristics of whole wheat flour will be studied after microwave management.The study on the influences of the microwave processing to whole wheat flour will provide theoretical guidance to extend the shelf life of whole wheat flour.It is theoretically and practically significant to delay the deterioration of whole wheat flour, reduce the loss of whole wheat flour during storage and ensure the quality safety of whole wheat flour.

英文关键词： whole wheat flour；lipase；microwave；storage；quality characteristics