小麦陈化过程中淀粉酶活力变化的研究  

Change of the vigor of the amylase in the course of ageing the wheat

作　　者：余荣珍[1] 李耕[1] 任红涛[2] 

机构地区：[1]信阳农业高等专科学校,信阳464000 [2]河南农业大学,郑州450002

出　　处：《食品科技》2005年第9期43-45,共3页Food Science and Technology

摘　　要：试验采用控制温度和湿度的人工陈化方法,促使小麦在温度为40℃、湿度100%的条件下加速陈化,并通过对陈化过程中小麦α-淀粉酶及总淀粉酶活力变化的测定,结合近几年粮食陈化机理的研究,探讨小麦中α-淀粉酶与总淀粉酶活性随陈化时间的变化规律。This assay adopts the ageing method with controlling temperature and humidity, impels the wheat to accelerate ageing under the condition with the temperature of 40℃ and the humidity of 100%. We determined the amylase vigor of the wheat changed in the ageing course, researched the grain ageing mechanism in recent years, discussed the law into the change of wheat amylase vigor with ageing time.

关 键 词：陈化 淀粉酶活力 Α-淀粉酶 Β-淀粉酶 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]