赤拟谷盗对小麦粉品质的影响  

Research on quality properties of flour infected by red flour beetle(Tribolium canstaneum)

作　　者：董秋晨[1] 王晓曦[1] 刘亚楠[1] 

机构地区：[1]河南工业大学,河南郑州450001

出　　处：《粮食与饲料工业》2012年第8期9-14,共6页Cereal & Feed Industry

基　　金：国家小麦产业技术体系建设专项(CARS-03-09B);河南工业大学2010年研究生科技创新基金项目资助(10YJS024)

摘　　要：赤拟谷盗是小麦粉加工及储存过程中的重要害虫之一。选用普通小麦粉180g,向其中投入赤拟谷盗成虫,研究小麦粉在感染头数分别为0、10、30、60、100、200,感染时间为0、15、25、35、45d时的品质变化。实验表明:随着虫口密度的增大和感染时间的延长,小麦粉的水分稍有上升,灰分变化不大;粗淀粉含量降低,粗蛋白质含量升高,湿面筋含量和面筋指数则呈现不规律的波动;清蛋白、球蛋白、谷蛋白含量下降,醇溶蛋白的含量上升;降落数值下降明显。在较低虫口密度下时,小麦粉的峰值黏度、最低黏度、黏度破损值和最终黏度有升高趋势,但随着虫口密度的增大又逐步降低。Red flour beetle（Tribolium canstaneum） is one kind of important pest during wheat flour processing and preserva-tion. Quality properties of flour were measured after different flour infecting time in five densities of adults of red flour beetle. The density of adults was 0/10/30/60/100/200 individuals in per 180 g of flour. Quality properties of flour were measured after 0/15/25/35/45 days. The result showed that along with insect density or time increasing,the moisture,protein was increased, the wet gluten content and gluten index showed irregular fluctuation; Flour protein types was changed, albumin, globulin and glutenin content decreased, but gliadin increased; The falling number decreased significantly. Peak viscosity, trough viscosity, breakdown value, consistency, and final viscosity increased at lower insect density, but decreased gradually with insect density increasing.

关 键 词：小麦粉 赤拟谷盗 品质特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]