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首页> 外文期刊>Food Chemistry >Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours
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Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours

机译：硬面粉（小麦粉）和面包粉（小麦粉）储存过程中母育酚降解的动力学。

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摘要

The kinetics of tocols degradation in wholemeal and white flours from einkorn cv Monlis and bread wheat cv Serio were studied during storage at five different temperatures (-20, 5, 20, 30 and 38 ℃) up to 242 days. Tocols decreased as a function of time and temperature, following first-order kinetics. Degradation rates and their dependence upon temperature were similar for the two Triticum species studied. Tocols decrease was quicker in white flour than in wholemeal flour (on average for total tocols at 38 ℃, k = 7.79 × 10~(-3) days~(-1) vs 3.15 × 10~(-3) days(-1), respectively). The temperature-dependent degradation was similar for all homologues (Ea = 34.3-49.4 kJ/mol) except for α-T, less thermostable in white flours (Ea = 61.2 kJ/mol in einkorn and Ea = 54.7 kJ/mol in bread wheat).rnThe results clearly indicate that storing flours under refrigeration or at temperatures not exceeding 20 ℃ better preserved their tocols contents.
机译：研究了五种不同温度（-20、5、20、30和38℃）下长达242天的全脂和白面粉中全麦粉和白粉中母育酚降解的动力学。母育酚随着时间和温度的变化而降低，遵循一级动力学。两种研究的小麦品种的降解速率及其对温度的依赖性相似。白面粉中的母育酚减少速度要快于全麦面粉（平均母育酚在38℃时，k = 7.79×10〜（-3）天〜（-1）比3.15×10〜（-3）天（-1 ）， 分别）。除α-T外，所有同系物的温度依赖性降解均相似（Ea = 34.3-49.4 kJ / mol），白粉中的热稳定性较低（einkorn中的Ea = 61.2 kJ / mol，面包小麦中的Ea = 54.7 kJ / mol） ）。结果清楚地表明，在冷藏或不超过20℃的温度下储存面粉可以更好地保留其母育酚含量。

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  • 来源
    《Food Chemistry》 |2009年第4期|821-827|共7页
  • 作者

    Alyssa Hidalgo; Andrea Brandolini; Carlo Pompei;

  • 作者单位

    Dipartimenro di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Universita degli Studi di Milano, via Celoria 2, 20133 Milano, Italy;

    CRA-Unita di Ricerca per la Selezione dei Cereali e la Valorizzazione delle varieta vegecali, Via Mulino 3, 26866 S. Angelo Lodigiano (LO), Italy;

    Dipartimenro di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Universita degli Studi di Milano, via Celoria 2, 20133 Milano, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    bread wheat; einkorn; degradation kinetics; storage; tocols;

    机译：面包小麦einkorn;降解动力学;存储;母育酚;

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