使用气相基过程对小麦粒的表面消毒:对发芽特性,微生物负载和功能性质的影响
Reihaneh Abdi1, Wei Cao1,2, Ali Zogheib1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Journal of food science
|January 1, 2024
概括
气相基基处理对在不影响谷物质量的情况下消毒小麦核有希望. 虽然漂白剂更有效,但UV-H2O2-臭氧为干核消毒提供了可行的替代方案,需要进一步优化.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 小麦核的微生物群可以影响谷物加工和质量.
- 需要有效的消毒方法来保持谷物的功能.
- 目前的方法,如漂白处理有局限性.
研究的目的:
- 为了比较气相基激素处理与用于小麦核消毒的漂白剂.
- 评估这些处理对微生物负载,发芽和谷物质量参数的影响.
- 评估UV-H2O2-臭氧对干核消毒的潜力.
主要方法:
- 测试了三种气相基激素过程 (UV-C介导的H2O2和/或臭氧降解) 的变化.
- 处理方法与标准的漂白剂消毒方法进行了比较.
- 评估了微生物计数 (总有氧计数,真菌计数),发芽能力,幼苗发育,质聚合和西兰酶活性.
主要成果:
- 漂白处理减少了微生物的数量,低于计数水平.
- 用UV-H2O2-臭氧处理实现了1.3日志数减少总有氧计数和1.1日志数减少真菌计数.
- 内生菌微生物受到影响较小,这表明治疗透率有限.
- 没有观察到对发芽,幼苗发育,质聚合或西兰酶活性的不良影响.
- 处理并没有减少发芽的谷物中的微生物数量.
结论:
- 紫外线-H2O2-臭氧处理是干小麦核消毒的一个有前途的方法.
- 为了提高效率,需要进一步优化处理参数.
- 该处理保留了谷物的基本功能,如发芽和质性质.
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