粮油食品科技

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储存水分、温度和真菌生长对大豆品质的影响
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Effect of moisture, temperature and fungi growth on the quality of stored soybeans
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    摘要:

    研究大豆储存过程中水分、温度和真菌生长对其品质的影响。采用11.2%、11.8%、 12.7%、13.9%和14.7%水分的大豆,分别置于10、15、20、25、30、35 ℃下模拟储存,周期180d,检测储存真菌、发芽率和脂肪酸值的变化情况。结果表明,大豆储存中,真菌生长受储存水分和温度的影响,水分是决定真菌生长的主要因素,而温度影响真菌生长速度。真菌生长临界水分(11.8% 左右)以下储存,种子发芽率和脂肪酸值主要受温度的影响,20 ℃以下低温储存能维持较高的发芽率,30 ℃以上储存会加剧脂肪酸值升高。真菌生长临界水分以上储存,种子发芽率和脂肪酸值受真菌生长和温度协同作用的影响,大豆储存水分越高,真菌生长越快,即使低温也会在一定程度上导致大豆品质劣变。

    Abstract:

    The effect of moisture content, temperature and fungal growth on quality of soybean was researched. The soybeans with moisture content of 11.2%, 11.8%, 12.7%, 13.9% and 14.7% were stored at 10, 15, 20, 25, 30, 35 ℃ respectively for 180 days. Fungal growth, the changes of germination rate and fatty acid value were determined. The results showed that during storage fungal growth was affected by the moisture contents and temperature, and the moisture content was the main factor to determine whether fungal growth or not, while the temperature affects the speed of the fungal growth. When soybeans were stored with the moisture content below 11.8%, which was the critical moisture content of fungal growth, the seed germination rate and fatty acid value was mainly affected by temperature; when soybeans were stored below 20 ℃, the seeds maintain relatively high germination rate; when stored above 30 ℃, the increase of the fatty acid value was intensified; when stored above the critical moisture content, seed germination rate and fatty acid value were affected by the synergy between fungal growth and temperature. High moisture content and fast fungal growth will lead to the deterioration of soybean quality in a certain extent, even stored in low temperature.

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唐芳,程树峰,欧阳毅,张海洋,祁智慧.储存水分、温度和真菌生长对大豆品质的影响[J].粮油食品科技,2016,24(3):74-78.

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  • 在线发布日期: 2016-06-01
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