等离子体激活水对脱氧雪腐镰刀菌烯醇降解及小麦品质特性的影响。

Effects of tempering with plasma activated water on the degradation of deoxynivalenol and quality properties of wheat.

机构信息

College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

出版信息

Food Res Int. 2022 Dec;162(Pt B):112070. doi: 10.1016/j.foodres.2022.112070. Epub 2022 Oct 20.

DOI:10.1016/j.foodres.2022.112070

Abstract

Deoxynivalenol (DON) is prevalent in wheat and threatens the health of humans and animals. It has been certificated that plasma activated water (PAW) can effectively degrade DON in wheat. However, the application of PAW used in the production of wheat flours was not reported nowadays. Thus, PAW was used to replace pure water in the traditional tempering process to eliminate DON in wheat, and DON degradation effect of PAW was compared with HO and O. The DON degradation rate was 58.78 % by tempering for 24 h with PAW prepared at 50 kV for 10 min. The HO and O were found to be critical contributors in PAW for DON degradation. Afterwards, effects of PAW on microorganism inactivation and wheat qualities were studied. After tempering with PAW, the bacterial and fungal counts, the number of surviving Fusarium graminearum in wheat were decreased significantly. Moreover, no negative effects were observed except a slight decrease in vitamin E content. Therefore, tempering with PAW can be a promising strategy to control DON pollutant in wheat.

摘要

脱氧雪腐镰刀菌烯醇（DON）普遍存在于小麦中，对人类和动物的健康构成威胁。已有研究证明，等离子体激活水（PAW）可以有效降解小麦中的 DON。然而，目前尚未有报道将 PAW 应用于小麦粉生产中。因此，本研究采用 PAW 替代传统润麦过程中的纯水，以去除小麦中的 DON，并比较了 PAW、HO 和 O 对 DON 的降解效果。结果表明，在 50kV 下处理 10min 制备的 PAW 作用 24h 后，DON 的降解率达到 58.78%。研究发现，HO 和 O 是 PAW 降解 DON 的关键因素。随后，本研究还探讨了 PAW 对微生物灭活和小麦品质的影响。结果表明，经 PAW 润麦后，小麦中细菌和真菌数量以及存活的禾谷镰刀菌数量显著减少。此外，除维生素 E 含量略有下降外，未观察到其他负面影响。因此，用 PAW 润麦可以作为一种控制小麦中 DON 污染的有前途的策略。