高筋小麦储藏品质变化的研究

A Study on the Storage Quality of High Gluten Wheat

摘要:

研究选用郑麦366和西农979两种高筋小麦为研究对象，对小麦进行微波灭活，调节其生活力分别为0%、40%和90%，将其在35 ℃条件下恒温储藏，通过研究其在储藏过程中的发芽率、电导率、过氧化氢酶、湿面筋和糊化特性的变化，探讨小麦品质变化与其生活力之间的关系。为研究高筋小麦的储藏特性打下了一定的基础。结果表明：储藏过程中生活力越高的小麦其发芽率、湿面筋含量和过氧化氢酶活动度降低幅度越大；生活力越小的小麦电导率升高幅度越小；生活力为40%的小麦的峰值粘度、最终粘度和回生值变化的最多，衰减值变化最少。

Abstract:

In this experiment, viability of high-gluten wheat was adjusted to 0%, 40% and 90% by microwave and was stored in the environment at 35 ℃. This paper discussed the discipline of wheat deterioration and wet gluten content through exploring the changes of germination rate, conductivity, catalase activity, wet gluten content and pasting properties. The results showed that, during storage, higher viability resulted in large decrease in germination rate, wet gluten content and catalase activity. But the conductivity was opposite. The wheat with 40% viability showed the largest changes in the peak viscosity, setback and final viscosity of Chestnut starch decreased, while little change in breakdown was found.