Effect of helium cold plasma on the cooking and physicochemical properties of milled rice
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摘要: 冷等离子体技术是目前新型的食品非热加工技术，为了解冷等离子处理后大米品质的变化，以在广州、常州、黑龙江常规储藏半年的稻谷加工的大米为研究对象，采用120、320、520 W的氦气冷等离子分别处理60 s，研究冷等离子处理对大米蒸煮品质、物理特性及生理生化特性的影响。结果表明：≥120 W氦气冷等离子处理60 s后，广州籼米、常州粳米和东北粳米的蒸煮时间显著减少，分别从18.83、19.00、19.50 min降低至13.67、14.50、14.00 min，水分吸收比率和蒸煮损失增加，米粒水滴接触角减小，亲水性增加，破碎指数增加，游离脂肪酸和丙二醛含量减少，巯基含量呈增加趋势，新鲜度指数增加，破损淀粉含量减少，直链淀粉含量变化很小。氦气冷等离子处理对大米的品质影响较大，并可改善大米蒸煮品质和新鲜度，有望用于延长大米的储备周期。Abstract: Cold plasma technology is currently a new type of non-thermal processing technology for food. In order to understand the changes in rice quality after cold plasma treatment, the milled rice from the paddy stored in the normal warehouses of Guangzhou, Changzhou, and Heilongjiang for half a year was treated by helium cold plasma (CP) with the power of 120 W, 320 W, and 520 W for 60 seconds, and its cooking, physical, physiological and biochemical properties were evaluated. The results showed that the helium CP treatments with ≥120 W for 60 s reduced the cooking time of indica rice of Guangzhou, and japonica rice of Changzhou and Heilongjiang from 18.83, 19.00, 19.50 min to 13.67, 14.50, 14.00 min, respectively. Water absorption ratio and cooking loss were increased, the water contact angle was reduced, the hydrophobicity was increased, the fragmentation index was increased, the content of free fatty acids and malondialdehyde was decreased, the content of sulfhydryls was increased, the freshness index was increased, the content of broken starch was decreased, and the content of amylose was stable. Helium CP treatments strongly influenced the quality of rice and could improve its cooking quality and freshness, hopefully prolonging the storage period of rice.
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Keywords:
- helium cold plasma /
- milled rice /
- cooking properties /
- freshness index /
- sulfhydryls /
- malondialdehyde
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