发芽处理对小麦生物化学品质的影响  

EFFECTS OF GERMINATION ON WHEAT BIOCHEMICAL QUALITY

作　　者：魏雪芹[1,2] 苏东民[2] 李里特[2,3] 

机构地区：[1]河南工业大学国际学院,河南郑州450001 [2]河南工业大学粮油食品学院,河南郑州450001 [3]中国农业大学食品科学与工程学院,北京100083

出　　处：《河南工业大学学报（自然科学版）》2009年第1期58-61,94,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：选用3个小麦品种为材料,对不同发芽处理时间的小麦的主要生物化学品质的影响进行分析.结果表明:随着发芽时间的延长,不同的小麦品种间所表现的变化趋势类似.发芽小麦的蛋白质含量、湿面筋含量、SDS沉淀值呈降低趋势;降落值、脂肪酸值呈增加趋势;破损淀粉含量先降低后增加.Three wheat varieties were used to study the effects of controlled laboratory germination on the biochemical quality. Three different varieties were similar in their responses to germination. The protein content, wet gluten content, SDS-sedimentation values of wheat flour decreased in three sets of samples as germination time increased. Falling number values and fatty acid value of wheat flour increased in three sets of samples as germination time increased. Starch damage content decreased slightly first and increased again.

关 键 词：小麦 发芽处理 生物化学品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]