【摘要】 分析了短时间高温高湿处理对小麦蛋白质、氨基酸及糖类含量的影响。结果表明,24 h的高温(≥35℃)和高湿度(RH 80%)处理,与常温保存和30℃、RH 60%处理比较,增加了小麦籽粒的电导率、谷氨酸(G lu)及总氨基酸的含量,但降低了水溶性糖、醇溶性糖及醇溶性蛋白的含量,导致小麦籽粒干物质含量呈下降趋势。随着储藏温度和相对湿度的增加,天冬氨酸(Asp)、苏氨酸(Thr)、丝氨酸(Ser)、赖氨酸(Lys)及精氨酸(Arg)的含量增加,对应的球蛋白和清蛋白含量呈增加趋势。异亮氨酸(Ile)含量减少,对应的醇溶蛋白减少。谷氨酸和脯氨酸(Pro)含量增加,相应的麦谷蛋白含量也增加。高分子质量蛋白质的巯基被氧化形成二硫键,增大了麦谷蛋白质与醇溶蛋白质之间的比率。小麦品种对高温高湿储藏条件的反应受原产地影响。更多还原

【Abstract】 The effect of high temperature and high humidity on the contents of protein,amino acids and sugars in wheat grains were studied.Results: Compared to room temperature storage and a treatment of 30 ℃ and 60% RH,the 24 h treatments with temperature above 35 ℃ and consistent 80% RH increase grain conductivity and contents of glutamic acid and total amino acids,but decrease contents of water-soluble sugars,alcohol-soluble sugars,and alcohol-soluble protein,resulting in a decreasing tendency of dry substance in grains.With increasing storage temperature and relative humidity,contents of aspartate,threone,serine,lysine and arginine,as well as globulins and albumins all increase,but isoleucine and gliadin contents decrease;in addition,glutenin content seems to increase with an increase of glutamic acid and proline contents.High molecular weight proteins were oxidized and formed disulfide-bonds,thus the ratio of glutenin to gliadin increased.更多还原