摘要
以强筋小麦新麦26和弱筋小麦扬麦15为材料,模拟4种储粮生态环境,研究不同储藏条件下小麦SDS沉降值、淀粉酶、蛋白酶及含氮物质的变化。结果表明:强筋小麦和弱筋小麦的SDS沉降值均随着储藏时间的延长呈逐渐升高的趋势,在相同条件下强筋小麦SDS沉降值比弱筋小麦的高。在4种储藏条件下,随着后熟时间的延长,强筋小麦和弱筋小麦的α-淀粉酶、β-淀粉酶活性呈逐渐降低趋势。两种小麦α-淀粉酶活性在不同储藏条件之间均存在显著差异,并且淀粉酶活性与储藏时间、温度、湿度呈极显著相关性;高温高湿条件下,小麦具有更高的淀粉酶活性。后熟过程中,不同储藏条件下两种小麦的蛋白酶活性均呈上升趋势,差异显著。强筋小麦蛋白态氮在同一温湿度条件下随储藏时间的变化呈上升趋势,在28℃、RH 75%和35℃、RH 85%条件下,蛋白态氮含量显著高于另外2种储藏条件,而氨基态氮含量呈下降趋势。肽氮与蛋白态氮含量变化相似,随着储藏时间的延长均呈上升趋势。4种条件下储藏5周时,弱筋小麦蛋白酶活性差异显著,氨基态氮变化不明显,蛋白态氮含量差异显著,肽氮含量呈增加趋势。综上分析,高温高湿可以加快小麦后熟完成,低温低湿则延缓后熟。
In this study,changes of SDS sedimentation value,amylase,protease,and nitrogenous substances of strong gluten wheat Xinmai 26 and weak gluten wheat Yangmai 15 were analyzed under 4 different storage conditions.The results showed that SDS sedimentation value of both strong gluten and weak gluten wheat increased gradually with the extension of storage time,and the value of the former one was higher than that of the latter one.Under the four storage conditions,with the extension of postharvest maturation time,theα-amylase andβ-amylase activities of strong and weak gluten wheat decreased gradually.There were significant differences in theα-amylase activities between the two wheat varieties under different storage conditions,and the amylase activity was significantly correlated with storage time,temperature,and humidity.Moreover,wheat has higher amylase activity under high temperature and humidity.During wheat postharvest maturation,protease activities of the two wheat varieties increased significantly under different storage conditions.The protein nitrogen content of strong gluten wheat increased with storage time under the same temperature and humidity.At 28℃、RH 75%and 35℃、RH 85%,the protein nitrogen content was significantly higher than the other two storage conditions,while the amino nitrogen content decreased.As storage time increases,the content of peptide nitrogen and protein nitrogen was similar and increased.The protease activity of weak gluten wheat changed significantly after 5 weeks storage under the four conditions,the change of amino nitrogen was not obvious,the content of protein nitrogen was significantly different,and the content of peptide nitrogen increased.In summary,high temperature and humidity could accelerate the completion of postharvest maturation of wheat,while low temperature and humidity could delay the process.
作者
王琦
苏晓宇
贾峰
张霞
陈迪
梁赢
王金水
WANG Qi;SU Xiaoyu;JIA Feng;ZHANG Xia;CHEN Di;LIANG Ying;WANG Jinshui(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第3期12-18,33,共8页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目“小麦后熟过程中麦谷蛋白大聚体变化介导的品质改善机理”(31771897)
河南工业大学高层次人才科研启动基金项目“基于转录组数据揭示小麦后熟进程中品质改善的分子机制”(2018BS044)
河南工业大学校基金项目“小麦后熟过程中品质改善的关键调控因子筛选”(2018QNJH21)
国家粮食和物资储备局粮油食品工程技术研究中心开放课题“小麦后熟过程中品质改善的关键调控基因研究”(GA2017001)。
关键词
小麦
后熟
SDS沉降值
淀粉酶
蛋白酶
wheat
postharvest maturation
SDS sedimentation value
amylase
protease
