高温高湿处理对小麦籽粒蛋白质、氨基酸及糖类含量的影响  

Effect of High Temperature and High Humidity on Contents of Protein,Amino Acids and Sugars in Wheat Grains

作　　者：韦志彦[1,2] 王金水[2] 曹志洋[1,3] 张之玉[1] 李兴军[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河南工业大学粮油食品学院,郑州450052 [3]中国矿业大学环境与测绘学院,徐州221008

出　　处：《中国粮油学报》2009年第9期5-11,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：分析了短时间高温高湿处理对小麦蛋白质、氨基酸及糖类含量的影响。结果表明,24 h的高温(≥35℃)和高湿度(RH 80%)处理,与常温保存和30℃、RH 60%处理比较,增加了小麦籽粒的电导率、谷氨酸(G lu)及总氨基酸的含量,但降低了水溶性糖、醇溶性糖及醇溶性蛋白的含量,导致小麦籽粒干物质含量呈下降趋势。随着储藏温度和相对湿度的增加,天冬氨酸(Asp)、苏氨酸(Thr)、丝氨酸(Ser)、赖氨酸(Lys)及精氨酸(Arg)的含量增加,对应的球蛋白和清蛋白含量呈增加趋势。异亮氨酸(Ile)含量减少,对应的醇溶蛋白减少。谷氨酸和脯氨酸(Pro)含量增加,相应的麦谷蛋白含量也增加。高分子质量蛋白质的巯基被氧化形成二硫键,增大了麦谷蛋白质与醇溶蛋白质之间的比率。小麦品种对高温高湿储藏条件的反应受原产地影响。The effect of high temperature and high humidity on the contents of protein, amino acids and sugars in wheat grains were studied. Results ： Compared to room temperature storage and a treatment of 30 ℃ and 60% RH, the 24 h treatments with temperature above 35 ℃ and consistent 80% RH increase grain conductivity and contents of glutamic acid and total amino acids, but decrease contents of water - soluble sugars, alcohol - soluble sugars, and alcohol - soluble protein, resulting in a decreasing tendency of dry substance in grains. With increasing storage temperature and relative humidity, contents of aspartate, threone, serine, lysine and arginine, as well as globulins and albumins all increase, but isoleucine and gliadin contents decrease; in addition, glutenin content seems to increase with an increase of glutamic acid and proline contents. High molecular weight proteins were oxidized and formed disulfide - bonds, thus the ratio of glutenin to gliadin increased.

关 键 词：小麦储藏 蛋白质 氨基酸 巯基 淀粉 糖 

分 类 号：Q519[生物学—生物化学]