蛀蚀害虫侵害后小麦粗淀粉含量及其糊化特性变化  

Changes of crude starch and gelatinization property of wheat infected by weevils

作　　者：张玉荣[1] 吴琼[1] 周显青[1] 王海荣[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：《粮油食品科技》2014年第6期95-99,共5页Science and Technology of Cereals,Oils and Foods

基　　金：国家自然基金(31371852)

摘　　要：为探讨蛀食性害虫玉米象、米象侵害后小麦粗淀粉含量和全麦粉糊化特性的变化,选用河南产储藏3年的商品小麦为材料,按不同虫种分组,设定不同的虫口密度和侵害时间,检测害虫感染后小麦粗淀粉含量和全麦粉的糊化特性。结果表明:玉米象和米象不同程度感染后小麦粗淀粉含量总体呈下降趋势;无论是同一虫口密度随着蛀蚀时间的延长,还是同一蛀蚀时间下随虫口密度增加,其感染后的全麦粉峰值黏度、最低黏度、最终黏度、衰减值和回生值均呈下降趋势;糊化温度呈上升趋势,峰值时间基本无变化;粗淀粉含量与峰值黏度、最低黏度、最终黏度、衰减值和回生值均存在极显著正相关,与糊化温度呈极显著负相关,与峰值时间无相关性。In order to discuss the changes of crude starch content and gelatinization property of whole wheat flour infected by boring pests,maize weevil and rice weevil,the wheat from Henan province stored for three -year was taken as a test sample and divided into groups according to different pest species, pest population density and infection time.The result showed that after infected by maize weevil and rice weevil in different damaging levels,the crude starch content was generally in downtrend;either the same pest population density with the prolongation of the infection time,or the same infection time with the in-crease of the pest population density,the peak viscosity,trough viscosity,final viscosity,breakdown and setback were in downtrend;the gelatinization temperature was in uptrend,while the peak time had no ob-viously change.At the same time,crude starch content were significant positive correlation with peak vis-cosity,trough viscosity,final viscosity ,breakdown and setback,significant negative correlation with ge-latinization temperature,and there was no correlation between crude starch content and peak time.

关 键 词：小麦 象虫 粗淀粉 糊化特性 

分 类 号：S379.5[农业科学—农产品加工]