Rehman Z U, Shah W H
Biotech & Food Research Centre, Pakistan Council of Scientific & Industrial Research, Lahore.
Plant Foods Hum Nutr. 1999;54(2):109-17. doi: 10.1023/a:1008178101991.
Biochemical changes in wheat grains stored at 10, 25 and 45 degrees C for six months were studied. A significant decrease in pH and an increase in titratable acidity was observed during storage of wheat grains at 25 degrees C and 45 degrees C. Moisture contents of wheat grains decreased by 15% at 25 degrees C and 26% at 45 degrees C during six months of storage. A significant decrease in water soluble amylose (20-28%) along with an increase in insoluble amylose contents (7.6-17%) were observed during storage at 25 and 45 degrees C. Amylase activity of the samples showed a decrease as the storage progressed. Total soluble sugars increased by 9% at 10 degrees C and 12% at 25 degrees C; a 37% decrease was observed after six months storage at 45 degrees C. Total available lysine decreased by 18.0% and 22.6% at 25 and 45 degrees C, respectively, after six months storage. In vitro protein digestibility of wheat grains decreased by 5.00% at 25 degrees C and 10.28% at 45 degrees C during six months of storage. However, no significant biochemical changes occurred during storage at 10 degrees C.
研究了小麦籽粒在10℃、25℃和45℃下储存6个月的生化变化。在25℃和45℃储存小麦籽粒期间，观察到pH值显著下降，可滴定酸度增加。在储存6个月期间，25℃下小麦籽粒的水分含量下降了15%，45℃下下降了26%。在25℃和45℃储存期间，观察到水溶性直链淀粉显著下降（20%-28%），同时不溶性直链淀粉含量增加（7.6%-17%）。随着储存时间的延长，样品的淀粉酶活性降低。总可溶性糖在10℃时增加了9%，在25℃时增加了12%；在45℃储存6个月后，观察到总可溶性糖下降了37%。储存6个月后，25℃和45℃下的总有效赖氨酸分别下降了18.0%和22.6%。在储存6个月期间，25℃下小麦籽粒的体外蛋白质消化率下降了5.00%，45℃下下降了10.28%。然而，在10℃储存期间未发生显著的生化变化。
