Effects of <sup>60</sup>Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties

WANG Xiaojie; HAO Baozhen; XIE Yike; MA Jingli; CHANG Xia

doi:10.13386/j.issn1002-0306.2021090092

Volume 43 Issue 11

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(11): 74-82. > DOI: 10.13386/j.issn1002-0306.2021090092

WANG Xiaojie, HAO Baozhen, XIE Yike, et al. Effects of ⁶⁰Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties[J]. Science and Technology of Food Industry, 2022, 43(11): 74−82. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090092.

Citation:

PDF (2591 KB)

Effects of ⁶⁰Co-Gamma Irradiation on Wheat Processing Quality and Final Product Texture Properties

School of Life Science and Basic Medicine, Xinxiang University, Xinxiang 453003, China

More Information

Received Date: September 07, 2021
Available Online: April 16, 2022

Graphical Abstract

Abstract

Abstract

To clarify the effects of ⁶⁰Co-gamma irradiation on the quality of wheat, dry seeds of wheat was irradiated by ⁶⁰Co-gamma irradiation of different doses (0, 35, 50, 75, 90, 120, 150, 200, 300, 400 Gy), the quality of M₁ generation on gluten content of wheat flour, dough rheological properties, steamed bread texture and sensory evaluation were analyzed. The results showed that irradiation treatment made the gluten content develop in the direction of high and low; In the dough rheological properties, 4 different types of dough characteristics were obtained by irradiation treatment, the energy, 50 mm extension resistance, 50 mm extension ratio, maximum extension resistance, maximum extension ratio of 400 Gy irradiation treatment were showed the biggest (except for fermentation time 90 min), 75 Gy irradiation treatment were moderated in extension ratio; In the texture of steamed bread, the hardness and chewiness of irradiation treatment were reduced, the cohesion and recovery were not significant (P>0.05); In the sensory score, 75 Gy irradiation treatment showed the best quality, followed by 90, 50, 200 Gy, other irradiation treatment had no obvious influence on sensory score compared with the control (P>0.05). Pearson correlation analysis showed that the hardness was negatively correlated with stable time and farinograph property (P<0.05), steamed bread flavor was negatively correlated with wet gluten content and softening degree (P<0.05), and positively correlated with gluten index and stable time (P<0.05). Thus, the objectives of mutation breeding were determined according to sensitivity of materials and doses.
- ⁶⁰Co-gamma irradiation,
- wheat flour,
- gluten content,
- rheological properties,
- quality of steamed bread

FullText(HTML)

References (36)

References

[1]	马斯霜, 白海波, 惠建, 等. 小麦主要品质性状研究进展[J]. 中国农学通报,2021,37(24):1−5. [MA Sishuang, BAI Haibo, HUI Jian, et al. Advances in research on main quality traits of wheat[J]. Chinese Agricultural Science Bulletin,2021,37(24):1−5. doi: 10.11924/j.issn.1000-6850.casb2020-0563
[2]	杨震, 彭选明, 彭伟正. 作物诱变育种研究进展[J]. 激光生物学报,2016,25(4):302−308. [YANG Zhen, PENG Xuanming, PENG Weizheng. Advances in crop mutagenesis breeding[J]. Chinese Journal of Laser Biology,2016,25(4):302−308. doi: 10.3969/j.issn.1007-7146.2016.04.003
[3]	黄桂丹. ⁶⁰Co-γ射线辐射育种研究进展[J]. 林业与环境科学,2016,32(2):107−110. [HUANG Guidan. Research progress for ⁶⁰Co-γ ray radiation breeding[J]. Forestry and Environmental Science,2016,32(2):107−110. doi: 10.3969/j.issn.1006-4427.2016.02.020
[4]	MBA C. Induced mutations unleash the potentials of plant genetic resources for food and agriculture[J]. Agronomy,2013,3:200−231. doi: 10.3390/agronomy3010200
[5]	WANG Shuming, LAN Hong, JIA Huihui, et al. Induction of parthenogenetic haploid plants using gamma irradiated pollens in ‘Hirado Buntan’ pummelo (Citrus grandis L. Osbeck)[J]. Scientia Horticulturae,2016,207:233−239. doi: 10.1016/j.scienta.2016.05.028
[6]	ATAY A N, ATAY E, LAURI P E, et al. Phenotyping gamma-ray-induced mutant population of ‘Amasya’ apple for architectural traits, precocity, floral phenology and fruit characteristics[J]. Scientia Horticulturae,2018,233:195−203. doi: 10.1016/j.scienta.2018.01.003
[7]	SHAHNAWAZ K, SAMIULLAH K. Genetic improvement of two cultivars of Vicia faba L. using gamma irradiation and ethyl methanesulphonate mutagenesis[J]. Legume Research,2016,40(2):338−344.
[8]	JO Y D, SANG H K, HWANG J E, et al. Construction of mutation populations by gamma-ray and carbon beam irradiation in chili pepper (Capsicum annuum L.)[J]. Horticulture Environment and Biotechnology,2016,57(6):606−614. doi: 10.1007/s13580-016-1132-3
[9]	刘玲, 王丹, 黎熠睿, 等. ⁶⁰Co-γ射线对小苍兰的生物学效应[J]. 南京林业大学学报(自然科学版),2018,43(1):186−192. [LIU Ling, WANG Dan, LI Yirui, et al. Biological effects of ⁶⁰Co-γ rays on freesia freesia[J]. Journal of Nanjing Forestry University (Natural Science Edition),2018,43(1):186−192.
[10]	齐文全, 江振威, 王亚琴, 等. ⁶⁰Co-γ射线对9种庭院月季扦插苗的辐射效应研究[J]. 核农学报,2020,34(4):681−690. [QI Wenquan, JIANG Zhenwei, WANG Yaqin, et al. Radiation effects of ⁶⁰Co-γ rays on nine kinds of Chinese rose cuttings[J]. Journal of Nuclear Agricultural Science,2020,34(4):681−690. doi: 10.11869/j.issn.100-8551.2020.04.0681
[11]	MOHIT K S, MADHU B, SIMRAT S. Induction of novel inflorescence traits in Chrysanthemum through ⁶⁰Co gamma irradiation[J]. International Journal of Radiation Biology,2020,96(10):1−8.
[12]	AMIR K, HUSSAIN S, SHUAIB M, et al. Effect of gamma irradiation on OKRA (Abelmoschus esculentus L.)[J]. Acta Ecologica Sinica,2018,38(5):368−373. doi: 10.1016/j.chnaes.2018.02.002
[13]	FLORES S A, PANDO L R G, COTA F I P, et al. Technical note: Gamma irradiation induces changes of phenotypic and agronomic traits in wheat (Triticum turgidum ssp. durum)[J]. Applied Radiation and Isotopes,2021,167:109490. doi: 10.1016/j.apradiso.2020.109490
[14]	ALMOATAZ B A E M, IBRAHIM H F. Elicitation of salt stress-tolerant mutants in bread wheat (Triticum aestivum L.) by using gamma radiation[J]. Bulletin of the National Research Centre,2020,44(1):458−466.
[15]	ALGWAIZ H I. Cytological effect of gamma radiation on selected mutants of wheat (Triticum aestivum L.) in M₃ generation[J]. Pakistan Journal of Biological Sciences,2019,22(12):607−613. doi: 10.3923/pjbs.2019.607.613
[16]	赵林姝, 刘录祥. 农作物辐射诱变育种研究进展[J]. 激光生物学报,2017,26(6):484. [ZHAO Linshu, LIU Luxiang. Research progress in crop radiation induced mutation breeding[J]. Chinese Journal of Laser Biology,2017,26(6):484.
[17]	AHMED S, AKHTAR N, ALI S, et al. Impact of gamma radiations on wheat (Triticum aestivum L.) varieties (Batoor and Janbaz)[J]. Pure and Applied Biology,2017,6(1):218−225.
[18]	王停停, 王敏, 张从宇. 郑麦9023诱变M₂代产量与品质性状变异分析[J]. 种子,2015,34(5):67−71. [WANG Tingting, WANG Min, ZHANG Congyu. Variation analysis of yield and quality characters of M₂ radiated by ⁶⁰Co-γ with Zhengmai 9023[J]. Seed,2015,34(5):67−71. doi: 10.3969/j.issn.1001-4705.2015.05.018
[19]	李萌萌, 卞科, 关二旗. ⁶⁰Co-γ射线辐照对小麦品质的影响[J]. 粮食与饲料工业,2015,4(2):4−9. [LI Mengmeng, BIAN Ke, GUAN Erqi. Effects of ⁶⁰Co-γ ray irradiation on wheat quality[J]. Grain and Feed Industry,2015,4(2):4−9.
[20]	王停停, 王敏, 张从宇. ⁶⁰Co-γ射线诱变小麦M₃代品质性状的遗传变异分析[J]. 麦类作物学报,2019,39(6):675−681. [WANG Tingting, WANG Min, ZHANG Congyu. Genetic variation analysis of quality traits in wheat M₃ generation induced by ⁶⁰Co-γ ray[J]. Journal of Triticeae Crops,2019,39(6):675−681. doi: 10.7606/j.issn.1009-1041.2019.06.07
[21]	张从宇, 王敏, 李文阳, 等. ⁶⁰Co-γ射线对皖麦 50 M₂代农艺及品质性状的诱变效应[J]. 种子,2014,33(12):80−83. [ZHANG Congyu, WANG Min, LI Wenyang, et al. Effects of ⁶⁰Co-γ ray on agronomic and quality traits in Anhui Wheat 50 M₂ generation[J]. Seed,2014,33(12):80−83. doi: 10.3969/j.issn.1001-4705.2014.12.023
[22]	王若兰, 杨延远. 射线辐照对粮食微观结构及其萌发特性的影响[J]. 中国粮油学报,2010,25(10):95−99. [WANG Ruolan, YANG Yanyuan. Effects of irradiation on grain microstructure and germination characteristics[J]. Journal of Chinese Cereals and Oils,2010,25(10):95−99.
[23]	AZZEH F S, AMR A S. Effect of gamma irradiation on physical characteristies of Jordanian durum wheat and quality of semolina and lasagna products[J]. Radiation Physices and Chemistry,2009,78(9):818−822. doi: 10.1016/j.radphyschem.2009.04.003
[24]	王丹, 郑惠华, 纪阳, 等. 木耳粉对面团流变学特性及面条品质的影响[J]. 食品科学,2019,40(20):43−50. [WANG Dan, ZHENG Huihua, JI Yang, et al. Effects of auricularia powder on dough rheological properties and noodle quality characteristics[J]. Food Science,2019,40(20):43−50.
[25]	范文静, 于基成, 王思予, 等. 菊粉添加量对面团流变学特性和面包品质的影响[J]. 食品工业科技,2014,35(21):282−285. [FAN Wenjing, YU Jicheng, WANG Siyu, et al. Effects of inulin addition on dough rheological properties and bread quality[J]. Science and Technology of Food Industry,2014,35(21):282−285.
[26]	豆康宁, 石晓, 王昭才, 等. 甘草粉对面粉品质的影响研究[J]. 食品工业,2015,36(7):156−159. [DOU Kangning, SHI Xiao, WANG Zhaocai, et al. Effect of licorice powder on flour quality[J]. Food Industry,2015,36(7):156−159.
[27]	张艳艳, 李银丽, 吴萌萌, 等. 超声波对醒面过程中面团流变学特性、水分分布及蛋白二级结构的影响[J]. 食品科学,2018,39(21):72−77. [ZHANG Yanyan, LI Yinli, WU Mengmeng, et al. Effects of ultrasonic-assisted resting on dough rheological properties, water distribution and protein secondary structure[J]. Food Science,2018,39(21):72−77. doi: 10.7506/spkx1002-6630-201821011
[28]	姚慧慧, 王燕, 吴卫国, 等. 酸改性麦麸粉对面粉粉质特性及面团质构特性的影响[J]. 食品科学,2019,40(2):67−72. [YAO Huihui, WANG Yan, WU Weiguo, et al. Effect of acid-modified wheat bran powder on farinographic properties and texture properties of wheat flour dough[J]. Food Science,2019,40(2):67−72.
[29]	张华, 张艳艳, 赵学伟, 等. 竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J]. 食品科学,2017,38(8):82−86. [ZHANG Hua, ZHANG Yanyan, ZHAO Xuewei, et al. Effect of bamboo shoot dietary fiber on farinograph properties and texture properties of wheat flour dough[J]. Food Science,2017,38(8):82−86.
[30]	王玮, 薛文通, 张惠. 面团流变学特性与面包烘焙品质[J]. 食品科技,2009,34(7):122−125. [WANG Wei, XUE Wentong, ZHANG Hui. Rheological properties of dough and bread baking quality[J]. Food Science and Technology,2009,34(7):122−125.
[31]	ZHAO Dan, ZHOU Yun, LIU Hangda, et al. Effects of dough mixing time before adding konjac glucomannan on the quality of noodles[J]. Journal of Food Science and Technology,2017,54(12):1−10.
[32]	WILLIAMS J K, HONG M. Probing membrane protein structure using water polarization transfer solid-state NMR[J]. Journal of Magnetic Resonance,2014,247:118−127. doi: 10.1016/j.jmr.2014.08.007
[33]	JIANG Y L, ZHAO Y M, ZHU Y F, et al. Effect of dietary fiber rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage[J]. Food Chemistry,2019,297:124902. doi: 10.1016/j.foodchem.2019.05.176
[34]	侯飞娜, 木泰华, 孙红男, 等. 不同品种马铃薯对马铃薯-小麦复合馒头品质特性的影响[J]. 现代食品科技,2016,32(3):132−139. [HOU Feina, MU Taihua, SUN Hongnan, et al. Effects of different varieties of potato on quality characteristics of potato-wheat compound steamed bread[J]. Modern Food Science and Technology,2016,32(3):132−139.
[35]	杨随庄, 尚勋武, 叶春雷. 小麦高分子量谷蛋白亚基基因分子育种研究进展[J]. 麦类作物学报,2007,27(2):358. [YANG Suizhuang, SHANG Xunwu, YE Chunlei. Advance on improvement of wheat high-molecular-weight glutenin subunits via molecular breeding[J]. Journal of Triticeae Crops,2007,27(2):358. doi: 10.3969/j.issn.1009-1041.2007.02.037
[36]	LIU S W. Genetic variation of high molecular weight glutenin subunits associated with processing quality improvements in wheat[J]. Plant Physiology Journal,2011,47(6):531.

Supplements (0)

Cited By

Cited by

Periodical cited type(17)

1.	胡一杰，刘杏宜，刘剑，邝金文，徐中岳. 我国保健食品功能声称存在的问题及发展对策研究. 卫生软科学. 2025(03): 49-53 .
2.	杨帅，郑林，迟明艳，巩仔鹏，李月婷，魏茂陈，黄勇. UPLC-MS/MS法同时测定阿胶中18种核苷、游离氨基酸的含量. 中成药. 2024(07): 2140-2146 .
3.	蒲健，杨帅，祝扬帆，谭丹，郑林，迟明艳，黄勇. UPLC-MS/MS法同时测定阿胶中20种氨基酸含量及其化学模式识别分析. 中国药业. 2024(22): 87-94 .
4.	云振宇，吴琦，兰韬，赵琳，周紫梦. 基于高质量发展的我国保健食品标准化工作现状、问题分析及展望. 食品工业科技. 2023(08): 476-484 . 本站查看
5.	陈建平，何颂捷，谢皓玥，胡凤，谭文渊. 超高效液相色谱-三重四级杆质谱法测定保健食品中六种功能成分. 食品与发酵科技. 2023(02): 124-130 .
6.	陶瑞，刘晨晨，王远远，刘柱. 保健食品检测技术指导原则解读及发展方向探讨. 食品安全质量检测学报. 2023(14): 166-174 .
7.	王超，张潇予，祝波，杨钊. 高效液相色谱-串联四级杆质谱法测定保健食品中氯化高铁血红素. 中国食品添加剂. 2023(11): 197-201 .
8.	史敏. 保健食品功效成分检测技术与方法. 食品安全导刊. 2023(32): 166-168 .
9.	姜雨，李菲菲，付雨，李雨虹，尹秀文. 辅酶Q10类保健食品注册审评审批状况分析与建议. 食品工业科技. 2022(08): 264-272 . 本站查看
10.	魏素珍. 具有保护肺功能的保健食品功能学检测方法研究. 中国食品工业. 2022(07): 118-121 .
11.	袁利杰，纵伟. 超高效液相色谱-四极杆/轨道阱高分辨质谱法快速筛查功能性保健食品中19种特征性成分. 食品安全质量检测学报. 2022(20): 6518-6527 .
12.	陈建平，冉渺，谢皓玥，田富丽. 超高效液相质谱法测定增强免疫类中药保健食品中多种功能成分含量. 中药与临床. 2022(06): 29-33 .
13.	张再平，吴莉，方方，冯有龙，曹玲. 超高效液相色谱法同时测定芦荟保健食品中8种蒽醌类成分的含量. 食品科技. 2021(04): 291-295 .
14.	田明，孙璐，李昱霏，胡昊，冯军. 基于国际经验探究中国保健食品原料管理研究. 食品工业科技. 2021(13): 21-25 . 本站查看
15.	田明，尹淑涛，闫志刚，薛天. 澳大利亚补充药品管理及对我国保健食品监管启示研究. 食品安全质量检测学报. 2021(11): 4438-4445 .
16.	王倩，刘睿，朱悦，杨滨，丁玉华，白加德，温华军，吴海荣，段金廒，赵明. 麋鹿角中核苷类和氨基酸类成分区域差异性分析. 中国中药杂志. 2021(14): 3494-3503 .
17.	袁利杰. 河南省2018年—2020年保健食品抽检结果分析. 中国卫生检验杂志. 2021(23): 2909-2913 .