State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Food Chem. 2012 Dec 15;135(4):2163-9. doi: 10.1016/j.foodchem.2012.06.103. Epub 2012 Jul 14.
In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and shelf-life of fresh noodles were investigated, as well as the physicochemical properties of wheat flour and textural qualities of cooked noodles. Results showed that the total plate count (TPC) can be largely reduced in wheat flour exposed to ozone gas for 30 min and 60 min. Whiteness of flour and noodle sheet, dough stability, and peak viscosity of wheat starch were all increased by ozone treatment. Free cysteine content in wheat flour was shown to decrease significantly (P<0.05) as the treatment time increased and remarkable protein aggregates were observed in both reduced and non-reduced SDS-PAGE patterns. In addition, ozone treated noodles were generally higher in firmness, springiness, and chewiness, while lower in adhesiveness. Microbial growth and darkening rate of fresh noodles made from ozone treated flour were delayed significantly.
本研究考察了臭氧处理对小麦粉中微生物死亡率和鲜面条货架期的影响，以及小麦粉的理化性质和熟面条的质构特性。结果表明，暴露于臭氧气体 30 分钟和 60 分钟可大大降低小麦粉中的总平板计数（TPC）。面粉和面条的白度、面团稳定性以及小麦淀粉的峰值黏度均随臭氧处理而增加。随着处理时间的增加，小麦粉中的游离半胱氨酸含量显著降低（P<0.05），并且在还原和非还原 SDS-PAGE 图谱中均观察到明显的蛋白质聚集。此外，臭氧处理的面条通常硬度、弹性和咀嚼性更高，而粘性更低。臭氧处理面粉制成的新鲜面条的微生物生长和黑化速度明显延迟。
