Study on Changes in the Characteristics of Key Carbohydrates in Wheat during the After-ripening Period

• 作者: MA Sen WANG Xiaoxi WU Junnan
• 来源期刊: 粮油科技：英文版
• 学科: 工学
• 年，卷（期）: 2018,（1）
• 页码范围: 15-19
• 页数: 5页
• 分类号: TS211.2

摘要

Three wheat cultivars—Zhengmai 366(ZM366), Zhoumai 27(ZM27) and Yangmai 15(YM15)—were used in the present study. After storage at 25?C for 15, 30, 45, 60, 90, 120 and 150 d, the crude starch, amylose, amylopectin, damaged starch and reducing sugar contents in wheat during the after-ripening period were measured. The results revealed(1) a marginal decrease in the total starch content;(2) no significant change in the amylopectin content; and(3) significant change in the amylose and reducing sugar contents during the after-ripening period in all the three wheat cultivars. Further, the amylose content in the three cultivars exhibited an increasing trend during the initial phase of the after-ripening period. Among the cultivars, ZM366 exhibited the highest increase,which stabilized after 90 d. The reducing sugar content showed a significant decrease during the initial phase of the after-ripening period with ZM366 showing the highest decrease, which attained stability after 90 d. The damaged starch content in all the three wheat cultivars exhibited a decreasing trend with ZM27 showing the highest decrease, which stabilized after 90 d. There were no changes in the forms of starch crystal among the three wheat cultivars after the after-ripening period, with only ZM366 showing a significant increase in starch crystallinity. The reducing sugar content in all the three wheat cultivars exhibited a decreasing trend during the initial phase of the after-ripening period, which attained stability at around day 90.