小麦储藏期间理化性质及主要营养物质的变化研究  

Study on the physicochemical properties and changes of main nutrients in wheat during its storage

作　　者：吕泽千 管军军[1] 杨刚 张敏 梁文静 黄培宇 LYU Ze-qian;GUAN Jun-jun;YANG Gang;ZHANG Min;LIANG Wen-jing;HUANG Pei-yu(College of Bioengineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《粮食与油脂》2024年第6期39-43,54,共6页Cereals & Oils

基　　金：国家重点研发计划(2022YFD1300600)。

摘　　要：通过模拟高温高湿储藏环境,对小麦进行加速陈化,研究其在储藏期内理化特性、主要营养物质的变化情况。结果表明:在小麦密度、面筋吸水率、籽粒硬度、电导率等方面均反映出小麦品质劣变现象;蛋白质、淀粉、粗脂肪、可溶性蛋白、抗性淀粉含量均出现降低趋势,还原糖含量、脂肪酸值均呈现增加趋势;淀粉相对结晶度降低;在面筋蛋白分子间作用力中,离子键减少,氢键增多,疏水相互作用逐渐增强;扫描电镜观察全麦粉的微观结构发现粉质体系分散。By simulating the high temperature and high humidity storage environment,the accelerated aging of wheat was carried out to study the changes of physicochemical properties,main nutrients during storage period.The results showed that wheat quality deterioration was reflected in wheat density,gluten water absorption,grain hardness and electrical conductivity.The contents of protein,starch,crude fat,soluble protein and resistant starch decreased,while the contents of reducing sugar and fatty acid value increased.The relative crystallinity of starch decreased,and in the intermolecular force of gluten protein,the ionic bond decreased,the hydrogen bond increased,and the hydrophobic interaction gradually increased.The microstructure of whole wheat flour was observed by scanning electron microscopy,and the silty system was dispersed.

关 键 词：小麦 储藏 营养物质 蛋白质 淀粉 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]