小麦储存中生理活性与加工品质的变化  

Changes of physiological activity and quality of wheat during storage

作　　者：孙辉[1] 姜薇莉[1] 雷玲[1] 赵九永[1] 白石桥[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2011年第4期1-3,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：研究以15个小麦品种为材料,研究小麦在不同储藏温度下的籽粒特性和食用品质的变化。结果表明：储存过程中小麦的品质特性的变化受到温度和样品自身因素的影响。40℃条件下品质变化较快,尤其是种子生命活力,在储存3~6个月时已基本丧失了生命活力。储存过程中不同品种的小麦生命活力和食品加工品质的变化有很大的差异,说明小麦品种的耐储性可能存在可遗传的变异。籽粒硬度与损伤淀粉含量关系密切,但是小麦储存过程中硬度的变化尚无法得到确切的结论。15 varieties of wheat were used to study the variation of kernel characteristics and end-use quality during storage.The result showed that the change of wheat quality was influenced by wheat identity as well as storage temperature.Quality changed quickly at 40 ℃,especially the seed viability would almost lost totally after store for 3～6 month.Different wheat had different quality changes and different seed viability during storage,which indicated that there might be some genetic variations which controlled the tolerance against long-term storage among wheat varieties.The kernel hardness related to damaged starch in wheat flour,but no definite conclusion about the change of wheat kernel hardness during storage could be obtained by now.

关 键 词：小麦 储存 生理活性 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]