小麦后熟期间面筋蛋白变化机理及影响因素

摘要

The new harvest wheat has obvious character of after–ripening. The quality of wheat will be greatly improved during this period. And the quality of wheat is mostly determined by gluten which is an important component of wheat. The function of wheat gluten will be combined with after–ripening in this paper. The quantity,composition,and existing state of wheat gluten which has effect on wheat quality will be reviewed. Moreover,the changes occurring in gluten during the after–ripening process of wheat and the control factors of these changes will be included. The mechanism of changes of gluten during the after–ripening of wheat will be prospected on.%新收获的小麦籽粒具有明显后熟特性，其品质在后熟过程中得到很大改善。面筋蛋白作为小麦籽粒的重要组成部分，是小麦食用品质的决定性因素。该文将面筋蛋白对小麦品质的影响与小麦的后熟作用结合起来，在讨论面筋蛋白的数量、组成以及存在状态对小麦品质影响的基础上，进一步论述了面筋蛋白在小麦后熟过程中发生的变化以及影响因素，最后对面筋蛋白在小麦后熟过程中变化的机理研究作出展望。