小麦后熟期及储藏过程中生理生化变化研究进展  

RESEARCH PROGRESS ON PHYSIOLOGICAL AND BIOCHEMICAL CHANGES OF WHEAT IN AFTER-RIPENING STAGE AND STORAGE PROCESS

作　　者：贾峰[1] 王金水[1] 殷海成[1] 管军军[1] 杨国浩[1] 张莉[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第2期105-110,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：郑州市科技创新团队项目(121PCXTD518);河南工业大学博士基金项目(2012BS013)

摘　　要：小麦在后熟期和储藏过程中会发生一系列的物理、化学、生理和生化的变化,从而影响到加工和食用品质的变化.综述小麦后熟期及储藏过程中主要品质评价指标如发芽率、电导率、水分、蛋白质、相关酶活性、基因表达和面团特性如糊化特性与黏度等变化及其相关的关系,旨在为小麦收获之后的后熟期管理和科学储藏提供依据.There were a series of physical, chemical ,physiological and biochemical changes on wheat in wheat after-ripening stage and storage process,which affected the processing and eating quality. In this paper ,we reviewed the changes on the main quality evaluation indexes, such as germination rate, conductivity, moisture, proteins ,related enzymes activity and genes expression,the dough properties, such as pasting properties and viscosity, and their relationship in wheat after-ripening stage and storage process, aiming to provide a scientific basis for the management and scientific storage of wheat in after-ripening stage.

关 键 词：小麦 后熟期 储藏 生理参数 食用品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]