将小麦储藏在模拟四个小麦主产区-蒙新、华北、华中和华南等的储粮微环境条件（15 ℃，50% RH；20 ℃，65% RH；28℃，75% RH和35 ℃，85% RH）下，研究小麦蛋白质组分及巯基和二硫键含量的变化规律。结果表明：储藏时间对各微环境储藏小麦总蛋白质含量的影响不显著（P>0.05）；至储藏末期（240 d）时，三种储藏条件（20 ℃，65% RH；28 ℃，75% RH和35 ℃，85% RH）下小麦醇溶蛋白和巯基含量比低温低湿组（15 ℃，50% RH），分别减少2×10-4、1×10-4、1.2×10-3 g/g和0.13、0.55、0.75 mol/g，谷蛋白和二硫键含量分别增加5×10-4、1.3×10-3、2.4×10-3 g/g和0.22、0.27、0.42 mol/g；高温高湿（35 ℃，85% RH）条件下，小麦醇溶蛋白、谷蛋白、巯基和二硫键含量变化显著（P<0.05），且谷蛋白/醇溶蛋白的比例升高，更易于诱导游离巯基氧化为二硫键。显然，低温低湿储粮条件，更有利于保持小麦蛋白质组分的稳定而实现小麦安全储藏。

Wheat was stored in four different storage microenvironments, which were simulated the four main wheat-growing areas, Meng-Xin, north China, central China, south China (15 ℃, 50% RH; 20 ℃, 65% RH; 28 ℃, 75% RH, 35 ℃, 85% RH), the variation law of wheat protein composition and content of sulfhydryl and disulfide was explored in this paper. It was showed that in each treatment group, the impact of storage time on the total protein content was not significant (P> 0.05). At the end of storage period (240 d), compared to the low temperature and humidity (15 ℃, 50% RH) condition, wheat gliadin and sulfhydryl content stored under the other three storage conditions were reduced 2×10-4, 1×10-4, 1.2×10-3 g/g and 0.13, 0.55, 0.75 mol/g, respectively, while gluten and disulfide content were increased 5×10-4, 1.3×10-3, 2.4×10-3 g/g and 0.22, 0.27, 0.42 mol/g, respectively. Under high temperature and humidityconditions (35 ℃, 85% RH), the gliadin, gluten, sulfhydryl and disulfide content of wheat changed significantly (P <0.05), leading to the increase of gluten/gliadin proportion and oxidate more free sulfhydryl to disulfide bond. At low temperature and humidity (15 ℃, 50% RH), the wheat protein was more stable and might store safely.

国家高技术研究发展计划(863计划)项目（2012AA101705-2）；公益性行业（农业）科研专项经费项目（201003077）