储藏期小麦蛋白亚基与加工品质变异关系的研究

摘要

The mechanisms of wheat flour quality changes caused by wheatprotein changes were studied using four different kinds of wheat seeds stored fo r a certain periods of time in 40℃．The results show that HMW-Glutenins was fo rmed by some part of albumins,globulins and LMW-Glutenins of wheat flour by d isul phide bonds during storage,so the quality of glutenin macropolymer increases a nd flour quality changes.The uncovalent bonds also play a certain role in formin g glutenin macropolymer.%将4个小麦样品在40℃条件下储藏一定时间，从多方面研究了小麦蛋白质变化引起面粉品质变化的机理．结果表明：小麦蛋白质中部分清蛋白、球蛋白及低相对分子质量麦谷蛋白亚基，在小麦储藏过程中通过二硫键形成高相对分子质量麦谷蛋白，麦谷蛋白大聚体含量增加，从而引起面粉品质的变化．非共价键对麦谷蛋白大聚体的形成也起着一定的作用．