Effect of Storage Microenvironment on the Variation of Wheat Protein
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Abstract:
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.
