小麦萌动和发芽对其营养品质的影响  

Effects of wheat germination and sprout on its nutritional quality

作　　者：张玉荣[1] 寇含笑 陈红 ZHANG Yurong;KOU Hanxiao;CHEN Hong(Henan University of Technology,Collaborative Innovation Center of Henan Grain Crops,Henan Collaborative Innovation Center of Grain Storage and Security,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,河南粮食作物协同创新中心,粮食储藏安全河南省协同创新中心,郑州450001

出　　处：《食品科技》2019年第12期157-163,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31371852).

摘　　要：主要研究小麦萌动和发芽对其营养品质的影响,选择3个品种的小麦(百农207、周麦27、矮抗58)作为实验样品,模拟田间小麦发芽条件进行小麦发芽实验,同时设定最佳发芽条件进行实验室培养,得到不同程度萌动和发芽的小麦并分别进行高温干燥和自然晾晒,并对其营养品质指标进行测定。结果表明,随着小麦萌动和发芽程度的加深,小麦中还原糖含量从皮裂开始有显著升高,高温干燥则对还原糖含量的上升有一定的抑制作用,培养方式对其变化没有明显作用效果;粗脂肪、直链淀粉、支链淀粉、总淀粉含量逐渐下降。其中,培养和干燥方式均对粗脂肪含量的变化有显著性影响,且实验室培养的样品粗脂肪含量较高,而干燥温度越高,粗脂肪含量越低。周麦27和矮抗58小麦在鼓泡和皮裂阶段的直链淀粉、支链淀粉和总淀粉含量没有显著性变化,露白阶段则急剧下降。而百农207小麦的3种淀粉含量从鼓泡阶段即开始下降,培养方式和干燥温度对其没有明显的作用规律。Study the effects of wheat germination and sprout on its nutritional quality.Three varieties of wheat(Bainong 207,Zhoumai 27,Dwarf resistant 58)were selected as test samples,and wheat sprout conditions were simulated in wheat field sprout conditions.At the same time,the optimal sprout conditions were set for laboratory culture,and wheat with different degrees of germination and sprout was obtained and dried at high temperature and naturally aired,the nutritional quality indicators were determined.The results showed that with the increase of wheat germination and sprout,the content of reducing sugar in wheat increased significantly from the beginning of skin cracking.The high temperature drying had a certain inhibitory effect on the increase of reducing sugar content.The culture method had no obvious effect on the change.Crude fat,amylose,amylopectin,and total starch content gradually decrease with the increase of wheat germination and sprout.Among them,the culture and drying methods have significant effects on the change of crude fat content,and the crude fat content of the samples in the laboratory culture is higher,and the higher the drying temperature,the lower the crude fat content.There was no significant change in the content of amylose,amylose and total starch in the bubbling and skin cracking stages of Zhoumai 27 and Dwarf resistant 58,and decreased sharply during the whitening stage.The starch contents of Bainong 207 began to decline from the bubbling stage,and the culture method and drying temperature had no obvious effect on it.

关 键 词：小麦 萌动 发芽 还原糖 粗脂肪 淀粉 营养品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]