收获前发芽对小麦淀粉理化性质的影响。
Effect of Pre-Harvest Sprouting on Physicochemical Properties of Starch in Wheat.
作者信息
Simsek Senay, Ohm Jae-Bom, Lu Haiyan, Rugg Mory, Berzonsky William, Alamri Mohammed S, Mergoum Mohamed
机构信息
Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Department #7670, Fargo, ND 58108-6050, USA.
USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, USA.
出版信息
Foods. 2014 Apr 8;3(2):194-207. doi: 10.3390/foods3020194.
Pre-harvest sprouting (PHS) in wheat ( L.) occurs when physiologically mature kernels begin germinating in the spike. The objective of this study was to provide fundamental information on physicochemical changes of starch due to PHS in Hard Red Spring (HRS) and Hard White Spring (HWS) wheat. The mean values of α-amylase activity of non-sprouted and sprouted wheat samples were 0.12 CU/g and 2.00 CU/g, respectively. Sprouted samples exhibited very low peak and final viscosities compared to non-sprouted wheat samples. Scanning electron microscopy (SEM) images showed that starch granules in sprouted samples were partially hydrolyzed. Based on High Performance Size Exclusion Chromatography (HPSEC) profiles, the starch from sprouted samples had relatively lower molecular weight than that of non-sprouted samples. Overall, high α-amylase activity caused changes to the physicochemical properties of the PHS damaged wheat.
小麦（L.）的收获前发芽（PHS）是指生理成熟的籽粒在穗中开始发芽的现象。本研究的目的是提供关于硬红春麦（HRS）和硬白春麦（HWS）收获前发芽导致淀粉理化变化的基础信息。未发芽和发芽小麦样品的α-淀粉酶活性平均值分别为0.12 CU/g和2.00 CU/g。与未发芽的小麦样品相比，发芽样品的峰值粘度和最终粘度非常低。扫描电子显微镜（SEM）图像显示，发芽样品中的淀粉颗粒部分被水解。基于高效尺寸排阻色谱（HPSEC）图谱，发芽样品中的淀粉分子量比未发芽样品的相对较低。总体而言，高α-淀粉酶活性导致收获前发芽受损小麦的理化性质发生变化。
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