Effect Of Cold Plasma Treatment On Wheat Deoxynivalenol Reduction And Quality

Cold plasma technology is an emerging non-thermal processing technology for food.Existing research has shown its potential impact on the reduction and quality of mycotoxins in food.This topic focuses on the research of cold plasma technology on the reduction and quality of wheat vomiting toxins.First,it discusses the changes of vomiting toxins content and surface physical properties before and after air and helium-cooled plasma treatment of wheat contaminated with scab.The changes further evaluated the effect of different cold plasma treatment time and treatment power on wheat physiological and biochemical characteristics and freshness;a comparative analysis of protein thiol content,protein secondary structure and starch crystal structure changes before and after wheat treatment was conducted.From the perspective of science,briefly explain the mechanism of cold plasma on wheat quality;then verify the relationship between cold plasma treatment conditions and wheat processing quality through the form of dough;finally,explore the effect of helium-cooled plasma on wheat quality as a guide to explore The effect of helium-cooled plasma on the storage stability and freshness of stored wheat quality was discussed.The main conclusions are as follows:1.After different cold plasma treatments,the content of Deoxynivalenol in wheat was significantly reduced.Different lengths of atmospheric pressure air-cooled plasma(APCP)were used to treat poisonous wheat.When the APCP treatment time was 26 minutes,the reduction rate of vomit toxin was the highest.The reduction rate of Deoxynivalenol content in the low Deoxynivalenol group(800 ?g/kg)was 43.8% In the high Deoxynivalenol group(4300 ?g/kg),the reduction rate was 74.4%,and the Deoxynivalenol content was reduced to1100 ?g/kg,which was close to the wheat Deoxynivalenol limit.Negative pressure helium gas-cooled plasma(HLPCP)technology was used to treat poisonous wheat.After 60 s of different power treatments,the content of wheat Deoxynivalenol was significantly reduced(P<0.05).When the processing power of HLPCP is 120 W,the treatment of 60 s can reduce the wheat Deoxynivalenol of the low Deoxynivalenol group by 37.50%,and the reduction of the wheat Deoxynivalenol of the high Deoxynivalenol group by 46.25%;when the processing power of 520 W,the treatment of 60 s can make the low Deoxynivalenol group Wheat Deoxynivalenol decreased by 31.35%,and wheat Deoxynivalenol in the high Deoxynivalenol group decreased by 62.75%.2.The physical properties of wheat surface changed after different cold plasma treatments.The treated wheat showed a decrease in water content and a reduction in volume,while the surface hydrophilicity increased and the cracking rate increased,which induced electrolyte leakage and increased water absorption ratio.The cold plasma can etch the wheat grain surface.The effect of atmospheric pressure air-cooled plasma(APCP)on wheat depends on the treatment time.The physical modification of wheat surface at 30W-14 min is less,the treatment time is prolonged,and the surface modification is intensified;negative pressure helium gas-cooled plasma(HLPCP)The effect on wheat depends on the treatment power.120 W-60 s has less physical modification on wheat,the treatment power increases,and the surface modification intensifies.3.APCP treatment affects wheat physiological and biochemical properties.With the extension of the treatment time,the soluble protein of wheat increased significantly(P<0.05),and the fatty acid value decreased significantly(P<0.05);with the extension of the treatment time,the germination rate of treated wheat gradually decreased,and the activity of polyphenol oxidase(PPO)tended to decrease.Due to the decrease,the activities of peroxidase(POD)and ?-amylase tended to increase;the treatment wheat index increased significantly(P<0.05),showing a certain freshness effect.The treatment conditions of30W-26 min for Wheat has the best freshening effect;meanwhile,after the wheat flour is processed,the protein network weakens during hydration,and both the amylase activity and the gelatinization rate(?)increase.Under the conditions of APCP treatment of 30W-26 min,wheat dough development ability,dough protein strength,wheat flour starch properties and amylase activity were all improved to the best extent.APCP reduced the protein thiol and secondary structure.After APCP treatment,the content of wheat thiol increased significantly(P<0.05);after treatment,the ?-helix structure and ?-sheet structure decreased in the wheat protein secondary structure,which consisted of helix and folded structure.The transformation to inverted structure and random curling resulted in loosened protein structure of the treated wheat.APCP treatment did not change the A-type crystal diffraction peak of wheat starch,both the short-range crystallinity and long-range crystallinity of the starch increased,and the degree of crosslinking inside and between the starch granules increased,so that the damaged starch content was significantly reduced(P<0.05);4.After HLPCP treatment,it affects the physiological and biochemical properties of wheat.With the increase of processing power,the soluble protein content of treated wheat increased significantly(P<0.05),the content of free amino acids tended to increase(P>0.05),and the fatty acid value decreased significantly(P<0.05);wheat treated with HLPCP above120 W,its Germination potential and germination rate were inhibited to a certain extent,polyphenol oxidase(PPO)activity was significantly inhibited(P<0.05),peroxidase(POD)activity and ?-amylase activity tended to increase;the treatment of wheat had its freshness The index increased significantly(P<0.05),the processing power increased,the better the freshness of wheat.During the processing of wheat flour,the proofing time and stabilization time were shortened,the degree of weakening of flour protein tended to decrease,the dough development ability increased,and the protein network strengthened.The starch retrogradation degree of wheat decreased significantly with the increase of treatment power(P<0.05).Within the scope of the experiment,520 W-60 s HLPCP treatment is more conducive to dough formation,enhances wheat dough development ability,enhances dough protein strength,improves starch properties and amylase activity of wheat flour.From the point of view of protein molecular structure,HLCCP treatment significantly increased the sulfhydryl content of the two types of wheat.The secondary structure of protein ?-helix structure and ?-sheet structure converted to ?-turn structure and random curl,resulting in loosening of protein network;HLPCP did not change the A-type crystal diffraction peak of wheat starch,the long-range crystallinity of starch granules decreased,but the short-range crystallinity increased,which resulted in the reduction of starch granule composition damage under the same processing conditions,and the damaged starch content decreased significantly(P<0.05).5.The use of different power HLPCP treatments improves the quality stability of wheat and has a freshening effect on stored wheat.The results showed that the germination potential and germination rate of treated wheat during storage were significantly lower than those of the control sample(CK),and the treatment conditions of 120 W-60 s and 520 W-60 s both kept wheat viability better.HLPCP treatment has a certain freshening effect on stored wheat.The fatty acid value of treated wheat decreased significantly(P<0.05),the content of malondialdehyde tended to decrease,and the maturity index increased significantly(P<0.05).During storage,HLPCP treatment of wheat delayed the increase of dough proofing time,and at the same time,the decline of protein network weakening during storage of wheat was delayed.When the storage temperature is 15? and the treatment condition is 120 W-60 s,it helps to keep the protein secondary structure stable during wheat storage.Treatment of wheat delayed the increase of peak viscosity,retrogradation value and damaged starch content and the decrease of gelatinization rate(?)during storage.The treatment improved the stability of wheat starch during storage.