电子束辐照处理小麦储藏过程中微生物和品质的变化规律

In the present research, wheat kernels were irradiated by electron beam to investigate their total bacterial counts, mould counts, lipase activity, fatty acids value, falling number, wet gluten contents and water absorption of gluten during storage. The counts of microorganisms in wheat were significantly decreased by treatment at dosages of 1, 3, and 5 kGy and microorganisms counts were lower than that without irradiation treatment of wheat in the process of storage. The activity of lipase was deterred by radiation, and therefore the growth rate of FFA in the samples irradiated were decrease to improve their storage stability. Although the falling number of the samples were effectively reduced by radiation to some extent along with increasing irradiation dosages, their levels remained stable throughout the storage. For wet gluten content and water absorption of gluten, however, radiation treatment induced insignificant changes for the sample even with increasing of dosage during storage. Analysis of variance demonstrated that irradiation dosage had a very significant effect on the decrease of the growth rate of fatty acids value; but minor or no effect on falling number, wet gluten contents or water absorption of gluten during storages.