不同生长发育阶段的谷蠹对小麦淀粉含量及其糊化特性的影响
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摘要
为了探讨被不同生长发育阶段谷蠹蛀蚀的小麦,其淀粉含量和全麦粉糊化特性的变化规律,选用河南产储藏1年的普通小麦为材料,设定谷蠹在最适生长发育条件下(32℃±1℃,75%±1%RH)对小麦发生侵害,研究在谷蠹卵期、幼虫期、蛹期和成虫期,被侵害后的小麦直链淀粉含量、支链淀粉含量、总淀粉含量及其全麦粉糊化特性的变化,并对其进行相关性和差异性分析。结果表明:小麦被不同虫期的谷蠹蛀蚀后,其中总淀粉、直链淀粉、支链淀粉含量与谷蠹的生长发育期呈极显著负相关;在谷蠹整个生长发育阶段,被幼虫期和成虫期谷蠹侵害后的小麦,其糊化特性指标变化差异极显著。在谷蠹生长发育各阶段,受侵害的小麦,其淀粉含量整体呈现降低趋势,并且在到达成虫期的整个侵害过程中,小麦直链淀粉含量下降的幅度明显高于支链淀粉含量下降的幅度,支链/直链逐渐升高;峰值黏度和低谷黏度呈先升高后降低的变化趋势,衰减值、最终黏度和回升值都逐渐升高,糊化时间基本不变。
To investigate the change rule on starch content of wheat and whole wheat flour gelatinization characteristics of Rhyzopertha dominicain different growth stages of decay,using common wheat in Henan province storaged for 1aas materials,setting of Rhyzopertha dominica in optimal growth conditions(temperature 32℃ ±1℃,RH75% +1%)in wheat,the effects of Rhyzopertha dominicain the egg stage,larval stage,pupal stage and adult stage on wheat amylose content,amylopectin content,starch content and whole wheat flour gelatinization characteristics were studied,and the correlation and difference were analyzed.The results showed that:during different insect state of decay of Rhizopertha dominica,there was significant negative correlation between the growth period of Rhizopertha dominica and wheat flour starch,amylose,amylopectin content;the related indexes of wheat flour pasting properties changed more significantly between the larval and adult stages;in each growth stage of Rhizopertha dominica,starch content in pest wheat showed a overall trend of decrease,and until the adult period,the decreasing amount of amylose content was significantly higher than that of amylopectin content,amylopectin content/amylose content gradually increased;the peak viscosity and trough viscosity first increased and then decreased,the break down,final viscosity and setback also increased gradually,but the pasting time remained unchanged.
To investigate the change rule on starch content of wheat and whole wheat flour gelatinization characteristics of Rhyzopertha dominicain different growth stages of decay,using common wheat in Henan province storaged for 1aas materials,setting of Rhyzopertha dominica in optimal growth conditions(temperature 32℃ ±1℃,RH75% +1%)in wheat,the effects of Rhyzopertha dominicain the egg stage,larval stage,pupal stage and adult stage on wheat amylose content,amylopectin content,starch content and whole wheat flour gelatinization characteristics were studied,and the correlation and difference were analyzed.The results showed that:during different insect state of decay of Rhizopertha dominica,there was significant negative correlation between the growth period of Rhizopertha dominica and wheat flour starch,amylose,amylopectin content;the related indexes of wheat flour pasting properties changed more significantly between the larval and adult stages;in each growth stage of Rhizopertha dominica,starch content in pest wheat showed a overall trend of decrease,and until the adult period,the decreasing amount of amylose content was significantly higher than that of amylopectin content,amylopectin content/amylose content gradually increased;the peak viscosity and trough viscosity first increased and then decreased,the break down,final viscosity and setback also increased gradually,but the pasting time remained unchanged.
引文
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[10]张玉荣,周显青,张鸿一.小麦被蛀蚀性害虫侵害后其面条质构参数的参数动态变化[J].农业工程学报,2010,26(6):344-351.
[11]Zhang Yurong,Zhou Xianqing,Zhang Hongyi.Dynamic changes of processing quality of wheat infected by main boring pests[C]//First International Conference on Cellular,Molecular Biology,Biophysics and Bioengineering.Qiqihaer:IEEE,2010:540-544.
[12]姚大年,刘广田,朱金宝,等基因型和环境对小麦品种淀粉性状和面粉粘度参数的影响[J].粮食与饲料工业,1999(6):1-4.
[13]师俊玲,魏益民,张国权,等.蛋白质和淀粉对面条类制品微观结构的影响[J].麦类作物学报,2002,20(4):72-74.
[14]李继刚,梁荣奇,张义荣,等.糯性普通小麦的产生及其淀粉特性的研究[J].麦类作物学报,2001,21(2):10-13.
[15]梁灵,魏益,张国权等.关中小麦品种籽粒糊化特性研究[J].中国粮油学报,2003(2):21-24.
[16]邵春水,田红春,张永祥.不同筋力小麦品种的搅拌值及其它淀粉糊化特性指标[J].中国粮油学报,2002,17(3):51-54.
[17]金玉红,张开利,张兴春,等.双波长法测定小麦及小麦芽中直链、支链淀粉含量[J].中国粮油学报,2009,35(1)138-140.
[18]Konik C M,Miskelly D M,Oras P W.Contribution of starch and non starch parameters to the eating quality of Japanese white salted noodles[J].Journal of the Science of Food and Aricuture,1992,58(3):403-406.
[2]Giles P H,Ashman F A.Study of preharest infestion of maize by Sitophilus zeamais Motsch.in the Kenya hihlands[J].Journal of Stored Products Research,1971,7(2):73-83.
[3]Aitken A D.Insect Travelers,I:Coleoptera.In:Technical Bulletin 31[M].London:H M S O,1975.
[4]Golebiowska Z.The feeding and fecundity of Sitophilus granarius(L.),Sitophilus orvzae(L.)and Rhyzopertha dominica(F.)in wheat grain[J].Journal of Stored Products Research,1969,5:143-155.
[5]Campbell A,Sinha R N.Damage of wheat by feeding of some stored product beetles[J].Journal of Economic Entomology,1976,69(1):11-13.
[6]朱有光,张玉荣,周显青,等.小麦受蛀食性害虫侵害后其粉质特性动态变化[J].中国粮油学报,2011,26(10):21-25.
[7]张玉荣,刘四奎.蛀蚀性害虫侵害小麦损伤分型及品质评价[D].郑州:河南工业大学,2011.
[8]张玉荣,刘四奎,周显青,等.蛀蚀性害虫侵害小麦后不同蛀蚀程度损伤粒储藏品质变化[J].粮食加工,2011,36(5):7-12.
[9]张玉荣,刘四奎,周显青.蛀蚀性害虫侵害小麦后其面筋蛋白结构的变化[J].河南工业大学学报(自然科学版),2010,32(5):6-10.
[10]张玉荣,周显青,张鸿一.小麦被蛀蚀性害虫侵害后其面条质构参数的参数动态变化[J].农业工程学报,2010,26(6):344-351.
[11]Zhang Yurong,Zhou Xianqing,Zhang Hongyi.Dynamic changes of processing quality of wheat infected by main boring pests[C]//First International Conference on Cellular,Molecular Biology,Biophysics and Bioengineering.Qiqihaer:IEEE,2010:540-544.
[12]姚大年,刘广田,朱金宝,等基因型和环境对小麦品种淀粉性状和面粉粘度参数的影响[J].粮食与饲料工业,1999(6):1-4.
[13]师俊玲,魏益民,张国权,等.蛋白质和淀粉对面条类制品微观结构的影响[J].麦类作物学报,2002,20(4):72-74.
[14]李继刚,梁荣奇,张义荣,等.糯性普通小麦的产生及其淀粉特性的研究[J].麦类作物学报,2001,21(2):10-13.
[15]梁灵,魏益,张国权等.关中小麦品种籽粒糊化特性研究[J].中国粮油学报,2003(2):21-24.
[16]邵春水,田红春,张永祥.不同筋力小麦品种的搅拌值及其它淀粉糊化特性指标[J].中国粮油学报,2002,17(3):51-54.
[17]金玉红,张开利,张兴春,等.双波长法测定小麦及小麦芽中直链、支链淀粉含量[J].中国粮油学报,2009,35(1)138-140.
[18]Konik C M,Miskelly D M,Oras P W.Contribution of starch and non starch parameters to the eating quality of Japanese white salted noodles[J].Journal of the Science of Food and Aricuture,1992,58(3):403-406.