小麦后熟期间碳水化合物特性及α-淀粉酶活性变化研究  

STUDY ON CHANGE OF α-AMYLASE ACTIVITY AND CARBOHYDRATES PROPERTIES OF NEW HARVEST WHEAT IN AFTER-RIPENING STAGE

作　　者：王晓曦[1] 徐瑞[1] 谭晓荣[1] 王绍文[1] 田建珍[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2014年第1期6-10,59,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金(面上)项目(31271815);现代农业产业技术体系建设专项(CARS-14);"十二五"国家科技支撑计划课题(2012BAD34B01)

摘　　要：以济麦17、济麦22、济麦620709、郑麦366和太空6号为研究对象,在室温条件下储藏15、30、45、60、75、90、120、150 d后,考察了小麦后熟期间α-淀粉酶活性、碳水化合物的变化.结果表明：还原糖、直链淀粉含量、α-淀粉酶、面粉的糊化特性在储藏初期的变化较大,在75～90 d达到平稳.其中,还原糖含量急剧降低后上升至平稳,直链淀粉呈上升的趋势,α-淀粉酶的活性逐渐降低.另外,降落数值与后熟时间及面粉糊化特性的峰值黏度、最终黏度和回生值均呈正相关关系.This paper studied the change of α-amylase activity and carbohydrates of five varieties of wheat, i.e. Jimai 17, Jimai 22 ,Jimai 620709 ,Zhengmai 366 and the Taikong 6, in after-ripening stage after storage at room temperature for 15,30,45,60,75,90,120 and 150 days. The results showed that the reducing sugar content, the amylose content, the a-amylase activity and the flour pasting properties had dramatic changes in the initial stage of storage, and kept stable after storage for 75 to 90 days, wherein the reducing sugar content was reduced sharply and then increased to a stable value;the amylose content was in an increasing trend; and the α-amylase activity decreased gradually. Additionally, the falling number was in a positive correlation with the peak viscosity, final viscosity and retrogradation value of flour pasting properties.

关 键 词：小麦后熟 碳水化合物 Α-淀粉酶活性 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]