高压处理小麦淀粉和蛋白质显微结构研究初报  

Effect of High Pressure on the Micro-structure of Wheat starch and Protein

作　　者：王大毛[1] 张正茂[1] 梁灵[1] 李春燕[1] 彭建[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2010年第7期57-60,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省13115项目;西北农林科技大学唐仲英育种基金资助

摘　　要：为研究高压小麦的淀粉和蛋白质显微结构,对强筋小麦西农979,中筋小麦小偃22、豫麦18、偃展4110、周麦102,弱筋小麦普冰143等小麦种子进行200 Mpa压力,升压6 min,保压6 h高压处理,并对胚乳切片进行扫描电镜观察。结果表明,小麦蛋白质在高压作用下发生断裂并组织化,淀粉颗粒破碎,小麦淀粉粒长轴平均缩短1.06~8.43μm,短轴平均缩短0~4.96μm,不同品种间缩小的程度不同,变化最大的是偃展4110,长轴平均缩短8.43μm,短轴缩短4.96μm。Pressure induction is a novel technology of physical mutagenesis.In order to analyze the microstructure of wheat starch and protein under high pressure,select strong gluten wheat XN979,middle gluten wheat Xiaoyan 22,Yumai 18,Yanzhan 4110,Zhoumai 102 and weak gluten wheat Pubing143,treat under the condition of 200 Mpa,pressure-rising time 6 min,pressure-holding time 6 h.Through scanning electron microscope observation on the micro-structure of wheat endosperm,the result showed that the wheat protein ruptured and systematized and the starch granule broken after high pressure treatment.The long axis of starch granule were shorten 1.06-8.43 μm average and the minor axis were shorten 0.00-4.96 μm average.Different varieties of wheat starch granule have different shorten rate.Yanzhan 4110 showed the most significant change,short by 8.43 μm and 4.96 μm on the long axis and minor axis,respectively.

关 键 词：小麦 高压 蛋白质 淀粉粒 结构 

分 类 号：S512.11[农业科学—作物学]