CAJ | 학술논문

以开麦21为原料，对其进行鼓风干燥和调质处理，使其水分含量分别为12.5%，9.5%，7.7%和5.9%，在35℃下密封储藏，研究其储藏过程中生活力、电导率、过氧化氢酶活动度、湿面筋含量、干面筋含量和面筋吸水率的变化，探讨高温密闭储藏下小麦的水分含量与其储藏品质变化的规律。结果表明：35℃条件下，水分含量高的小麦其生活力、过氧化氢酶活动度、湿面筋含量和面筋吸水率降幅大；水分含量为7.7%的小麦电导率增幅最小。
이개맥21위원료，대기진행고풍간조화조질처리，사기수분함량분별위12.5%，9.5%，7.7%화5.9%，재35℃하밀봉저장，연구기저장과정중생활력、전도솔、과양화경매활동도、습면근함량、간면근함량화면근흡수솔적변화，탐토고온밀폐저장하소맥적수분함량여기저장품질변화적규률。결과표명：35℃조건하，수분함량고적소맥기생활력、과양화경매활동도、습면근함량화면근흡수솔강폭대；수분함량위7.7%적소맥전도솔증폭최소。
Deterioration rateof airtight–stored wheat with a step decrease in moisturecontent was studies in this paper. The initial moisturecontent was adjusted to 12.5%,9.5%,7.7% and 5.9%(wet basis) respectively,and then wheat samples were air–tight stored at 35℃. The wheat deterioration parameters including seed viability,conductivity,hydrogen peroxidase activity,wet glutencontent, dry glutencontent and water absorptionof gluten were monitored every 30 d. Results showed that with a step decrease in moisturecontent,samples with a higher moisturecontent had a lower seed viability, hydrogen peroxidase activity,wet glutencontent and water absorptionof gluten. Theconductivity increaseof 7.7% m.c. wheat was the lowest. Significant difference wasobserved in all parameters between samples with 12.5% m.c. stored and samples withother three different m.c.. In general,the deterioration rateof 7.7% m.c. wheat was much slower than thatof the samplesofother moisture content stored at 35℃.