粮油食品科技
小麦吸胀阶段质量变化的探究
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Research on the change of wheat quality during imbibition
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    摘要:

    以3种商品小麦种子为研究材料,分别制取萌动前1h(吸胀阶段)、萌动后1h(种皮破裂)、萌动后4h和原始样品,用显微镜观察其胚部结构,对其蛋白质含量、面筋和降落数值变化进行检测分析,探讨小麦吸胀阶段的质量变化情况。结果表明:吸胀阶段小麦的蛋白质含量、面筋含量及面筋指数没有明显的变化。吸胀阶段小麦的降落数值降低,但均在200s以上且明显高于萌动后小麦,对其食用品质无不良影响,与萌动后小麦有根本区别。根据外观形态的变化(如胚部隆起)将吸胀阶段小麦认定为生芽粒的一种,并归属为不完善粒不符合生产实际,易引起质量纠纷。

    Abstract:

    Taking 3 kinds of commercial wheat seeds as research materials, respectively preparing seed samples:1 hour before budding (imbibition, the seed coat of embryo bulged and separated from embryo, commonly known as the “bubble”), 1 hour after budding (the seed coat of embryo ruptured), 4 hours after budding and the original seed. The structure of embryo was observed by microscope and the change of protein content, gluten and falling number was detected in order to analyze the changes of wheat quality during imbibition. The result showed that the protein content, gluten content and gluten index of imbibitional wheat didn't change obviously. The falling number of bitional wheat decreased, but were all above 200 seconds and significantly higher than that of budding wheat. Imbibitional wheat did not have bad effect on the edible quality and was different from budding wheat. It doesn’t conform to actual production and may cause quality disputes if identifying imbibitional wheat as one kind of sprouted kernel and belonging to the unsound kernel based on the changes in appearance, such as the seed coat of embryo bulged.

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姚 远,毕文庆,党保华,张 锐.小麦吸胀阶段质量变化的探究[J].粮油食品科技,2017,25(1):15-18.

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  • 在线发布日期: 2017-01-19
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