为研究光量子对馒头的保鲜作用，以新鲜馒头为原料，通过感官评价研究光量子对馒头的保鲜效果，并利用TA-XT.Plus质构仪、扫描电镜（SEM）、快速粘度仪（RVA）、差示热量扫描仪（DSC）以及傅里叶红外光谱仪（FT-IR）探究光量子对馒头的质构特性、粘度特性以及淀粉回生程度和蛋白质二级结构的影响。结果显示：4 ℃下贮存2 d、4 d、7 d和12 d，光量子组馒头样品感官评分均高于对照组，且对照组样品在12 d出现了霉点。随着贮存时间的延长，光量子组馒头样品的失水率、硬度和回生程度均低于对照组；且光量子组馒头样品的β-折叠百分含量均高于对照组，β-转角的百分含量均低于对照组。上述结果表明：光量子可能通过对淀粉回生和蛋白质的二级结构影响实现了对馒头的保鲜作用。

To investigate the effect of photons on the preservation of steamed bread, fresh steamed bread was used as the raw material and sensory evaluation was employed. The effects of photon fields on the texture, viscosity characteristics, starch retrogradation, and prediction of protein secondary structure of steamed bread were studied using a TA-XT.Plus texture analyzer, scanning electron microscope (SEM), rapid viscosity analyzer (RVA), differential scanning calorimeter (DSC), and Fourier transform infrared (FT-IR) spectroscopy. The results indicated that, after the samples were stored at 4 ℃ for 2 d, 4 d, 7 d, and 12 d, the sensory scores of the photon-treated group were all higher than those of control group and mold spots appeared on the control samples on day 12. With increasing storage time, the water loss rate, hardness, and retrogradation degree of steamed bread in the photon-treated group were lower than those of the control group. Moreover, the amounts of β-sheet and β-turns of the photon-treated group were higher and lower than those of the control group, respectively. The above results revealed that the preservation effects of photons on steamed bread could be achieved by affecting the starch retrogradation and protein secondary structure of steamed bread.

国家自然科学基金项目（31271950）