不同程度的穗发芽处理对面粉品质影响的研究 Study on the effect of different degrees of panicle germination treatment on flour quality
1. Introduction
小麦是主要粮食作物之一, 种植面积广, 需求量大。但全球小麦穗发芽问题极其严重, 这通常会导致严重的产量损失并严重影响其营养品质及加工品质 , 从而造成了较大的经济损失, 亟待解决。小麦穗发芽的原因主要有 3 个: 一是小麦在成熟和收获的季节遇到阴雨天气, 导致种子直接在穗上发芽; 二是小麦在收获后籿粒中水分含量较高, 导致小麦在短时间内发芽, 甚至发生霉变现象; 三是储藏时环境条件不适宜, 造成粮堆产生发热现象, 从而导致小麦发芽 。 Wheat is one of the main food crops, with a wide planting area and a large demand. However, the problem of global wheat ear germination is extremely serious, which usually leads to serious yield loss and seriously affects its nutritional quality and processing quality , resulting in large economic losses, which needs to be solved urgently. There are three main reasons for the germination of wheat ears: first, the wheat encounters rainy weather during the ripening and harvesting seasons, which causes the seeds to germinate directly on the ears; Second, the moisture content of wheat in the grain after harvest is high, which leads to germination and even mildew in a short period of time. Third, the environmental conditions are not suitable during storage, which causes the grain pile to produce heat, which leads to the germination of wheat .
近些年来, 随着小麦收获季节时极端天气的频繁发生, 穗发芽现象已经成为一个全球性的问题, 在世界范围内, 每年造成高达 10 亿美元的经济损失 [4] 大多数研究表明, 小麦发生穗发芽后不仅使小麦产量下降，还明显降低了小麦粉的品质 [5]。 In recent years, with the frequent occurrence of extreme weather during the wheat harvest season, panicle germination has become a global problem, causing economic losses of up to US$1 billion per year worldwide [4] Most studies have shown that panicle germination not only reduces wheat yield, but also significantly reduces the quality of wheat flour [5].
Nawi 等 [6]发现收获期间降雨会引起小麦倒伏, 甚至降低小麦的千粒重和容重, 并且引发发芽问题, 从而使小麦产量和质量损失严重。据统计, 在国内小麦收获期每一次中等强度的降雨, 小麦千粒重就会减少 , 产量损失至少 , 随着降雨强度以及时间的增加, 产量损失愈发严重 [7]。随着小麦穗发芽发生程度的加深, 部分地区损失量高达 。发生穗萌动的小麦籽粒中的营养物质发生水解, 仓储时更易发芽以及发生需变。 Nawi et al. [6] found that rainfall during harvest can cause lodging of wheat, even reduce the 1000-grain weight and bulk density of wheat, and cause germination problems, resulting in serious loss of wheat yield and quality. According to statistics, the 1000-grain weight of wheat decreases and the yield loss is at least at least due to the increase of rainfall intensity and time during the wheat harvest period in China [7]. With the deepening of wheat ear germination, the loss was as high as in some areas . The nutrients in wheat grains with panicle germination were hydrolyzed, and germination and demand change were more likely to occur during storage.
穗发芽问题会明显降低小麦的营养品质。 李毅念等 [8]的研究中发现, 随着降雨程度的逐渐加深, 蛋白水解酶活性增加, 蛋白质含量逐渐降低。而张钟 [9]等研究表明, 小麦成熟期遇到降雨发生穗发芽初期的籽粒中蛋白质的含量会上升, 蛋白质的品质也得到了一定的改善。随着小麦穗发芽程度的加深, 酶活性急剧升高, 其中 a 淀粉酶的影响最重要, 它可以使淀粉糊很快液化, 分解成糖和低分子糊精, 导致面团发粘[10-11]。发芽小麦的这些特性不仅影响广大消费者的日常生活, 同时也给食品加工部门带来巨大的经济损失。 Spike germination can significantly reduce the nutritional quality of wheat. Li et al. [8] found that with the gradual deepening of rainfall, the activity of proteolytic enzymes increased and the protein content gradually decreased. Zhang Zhong et al. [9] showed that the protein content in the early stage of panicle germination increased when wheat matured when rainfall occurred, and the protein quality was also improved to a certain extent. With the deepening of wheat panicle germination, the enzyme activity increases dramatically, and the effect of amylase A is the most important, which can quickly liquefy starch paste and decompose it into sugar and low molecular dextrin, resulting in sticky dough [10-11]. These characteristics of sprouted wheat not only affect the daily lives of consumers, but also bring huge economic losses to the food processing sector.
小麦穗上发芽还会显著降低小麦的加工品质[12]。张玉荣等[13]研究中发现随着萌动和发芽程度的加深, 面团的形成时间和稳定时间呈现出逐渐下降的趋势。Ding 等 [14] 的研究表明, 随着萌动和发芽程度的加深, 小麦粉的吸水率逐渐下降而弱化度呈现出上升的趋势。而弱化度表示面团在过渡搅拌后面筋变弱的程度, 弱化度大,面团容易变软变黏 。 Germination on wheat panicles also significantly reduces the processing quality of wheat [12]. Zhang et al. [13] found that with the deepening of germination and germination, the formation time and stabilization time of dough showed a gradual downward trend. The study by Ding et al. [14] showed that with the deepening of germination and germination, the water absorption rate of wheat flour gradually decreased and the weakening degree showed an upward trend. The degree of weakening indicates the degree to which the dough becomes weaker after the transition is stirred, and the degree of weakening is large, and the dough is easy to become soft and sticky .
本实验选取不同品种的小麦, 对其进行不同程度的发芽处理,以未处理的小麦为参照, 采用凯氏定氮仪、面筋仪、降落数值仪等仪器对发芽小麦中的蛋白质含量、面筋含量、面筋指数、SDS 沉淀值、降落数值、面筋蛋白持水力、面团流变学特性等展开详细的测定, 分析其变化规律, 探究发芽处理对小麦粉生物化学品质以及流变学特性的影响。 In this study, different varieties of wheat were selected and germinated to different degrees, and the protein content, gluten content, gluten index, SDS precipitation value, landing value, gluten protein water-holding capacity and dough rheological properties of germinated wheat were measured in detail by Kjeldahl nitrogen analyzer, gluten meter, drop numerical instrument and other instruments, and their changes were analyzed, and the effects of germination treatment on the biochemical quality and rheological properties of wheat flour were explored.
2.Material and Methods
2.1 Plant materials and flour preparation
本研究采用四个筋力不同的小麦品种/系。样品在仓库贮藏六个月以上，使小麦种子通过休眠期。将小麦样品清理除杂后分为四组。一组为对照组, 其余三组用自来水浸泡 2 小时后分别处理至：烘干;种子露白后烘干；肧根出现后烘干。 In this study, four wheat varieties/lines with different gluten strength were used. The samples were stored in the warehouse for more than six months to allow the wheat seeds to pass the dormancy period. The wheat samples were divided into four groups after cleaning and impurities. One group was the control group, and the remaining three groups were soaked in tap water for 2 hours and then treated until: drying; The seeds are dried after they are exposed; Dry the roots after they appear.
参照 AACC 26-20 方法, 采用 MLU-202 型布勒实验磨磨粉, 收集各系统粉并混匀, 密封保存于 冰箱中。 According to the AACC 26-20 method, the MLU-202 Bühler experimental mill was used to collect the powders of each system, mix well, and seal and store them in the refrigerator.
2.3 面筋蛋白制备及持水力的测定 2.3 Preparation of gluten protein and determination of water-holding capacity
参考徐小青 的方法, 将小麦粉慢速搅拌形成面团, 采用水洗法提取面筋蛋白, 冷冻干燥, 采用粉碎机进行粉碎, 过 80 目篮, 保存备用。 Referring to Xu Xiaoqing's method, the wheat flour was slowly stirred to form a dough, the gluten protein was extracted by washing method, freeze-dried, crushed by a pulverizer, passed through an 80 mesh basket, and stored for later use.
称取 的面筋蛋白放入离心管中, 称取离心管和样品的质量记为 , 加入蒸馏水充分搅拌 , 置于 离心机离心 , 称取离心管和样品质量记为 。计算方法见式 (1) The gluten protein weighed is put into the centrifuge tube, the mass of the centrifuge tube and the sample is weighed , distilled water is added and stirred thoroughly , and the centrifuge is placed in the centrifuge for centrifugation, and the centrifuge tube and the sample mass are weighed and recorded . The calculation method is shown in Eq. (1).
测定小麦样品的蛋白质、SDS 沉淀值、面筋含量及面筋指数分别参照《GB 5009.5》、 《GB/T 15685-2011》、《GB/TS506. 2-2008》方法进行测定。使用《GB/T 10361-2008》 中的 Hagberg-Perten 法测 The protein, SDS precipitation value, gluten content and gluten index of wheat samples were determined with reference to GB 5009.5, GB/T 15685-2011 and GB/TS506. 2-2008". It was measured using the Hagberg-Perten method in GB/T 10361-2008
定降落数值。使用 Brabender 公司的粉质仪按照 AACC54-21 标准测定粉质仪参数。 Fixed landing value. Determination of powder meter parameters according to AACC54-21 using a powder meter from Brabender company.
所有的测量都至少重复进行三次, 采用 Exce1 进行数据整理与分析, 采用 Origin 8.0 软件进行作图。 All measurements were performed in at least three replicates, using Exce1 for data collation and analysis, and Origin 8.0 software for mapping.
3. RESULTS
3.1 不同筋力强度小麦品质分析 3.1 Analysis of wheat quality with different gluten strengths
Table 1 1 四个小麦品种/系的品质分析 Table 1 1 Quality analysis of four wheat varieties/lines
平均值
CN22
CN23
R146-1
J210
P-value
蛋白质含量
14.7
13.9
13.3
12.5
降落值
236.0
340.5
354.5
235.5
沉淀值
11.9
8.7
14.8
7.5
湿面筋含量
42.7
38.3
36.7
33.9
干面筋含量
14.2
12.3
12.6
11.0
面筋指数
31.7
9.8
88.5
42.3
形成时间
3.9
3.9
25.9
1.5
稳定时间
4.4
4.3
29.7
4.2
面团弱化度
66.3
122.3
20.7
114.3
粉质指数
51.7
47.7
304.7
43
由表 1 可知, 在所测性状方面, 四个小麦品种/系之间存在极显著的差异, 其中形成时间和粉质指数的差异尤为突出。CN22 具有较高的蛋白质含量、湿面筋含量以及干面筋含量。R146-1 呈现出较高的降落值、沉淀值、面筋指数、形成时间、稳定时间和粉质指数,同时还具有面团弱化度较低的特点。另外, J210 的所测指标（除面筋指数和面筋弱化度) 均表现为较低的数值特征。 As can be seen from Table 1, there were significant differences among the four wheat varieties/lines in terms of the measured traits, and the differences in formation time and silty index were particularly prominent. CN22 has a high protein content, wet gluten content, and dry gluten content. R146-1 showed higher drop value, sedimentation value, gluten index, formation time, stabilization time and silt index, and also had the characteristics of low dough weakening. In addition, the measured indicators of J210 (except gluten index and gluten weakening) showed low numerical characteristics.
3.2 小麦萌动对籽粒蛋白质、降落值和 SDS 沉淀值的影响 (文献 18、 3.2 Effect of wheat germination on grain protein, drop value and SDS precipitation value (Ref. 18,
19、20 删掉了其余都往前进一个) 19, 20 deleted the rest and move forward one)
随着小麦种子的萌发, 四个小麦品种/系的蛋白质、降落值和 SDS沉淀值表现出不同的变化趋势（图 1）。随着小麦种子的萌发，四个小麦品种/系的蛋白质含量具有不同的波动变化 (图1a)。其中, CN22和R146-1变化一致, 蛋白质含量具有先上升后下降再上升的变 With the germination of wheat seeds, the protein, drop value and SDS precipitation value of the four wheat cultivars/lines showed different trends (Fig. 1). With the germination of wheat seeds, the protein content of the four wheat varieties/lines fluctuated differently (Fig. 1a). Among them, CN22 and R146-1 changed consistently, and the protein content increased first, then decreased and then increased
化趋势。而CN23和J210却表现为先下降后上升再下降的变化趋势。 Trends. However, CN23 and J210 showed a downward trend, then rising and then declining.
四个小麦品种/系以降落值为指标, 明显分成两组（图 1b）。其中R 与 的降落值较高, 分别达到 和 。而 CN22和J210降落值相近, 分别为 和 , 并且明显低于 R146-1与CN23。随着萌动和发芽程度的加深, 4 种小麦品种/系的降落值分别降低, 并且从露白开始, 降落值开始急速降低的变化趋势。 The four wheat varieties/lines were clearly divided into two groups based on the drop value (Fig. 1b). where the drop values of R and are higher, reaching and , respectively. The drop values of CN22 and J210 were similar to and , respectively , and were significantly lower than those of R146-1 and CN23. With the deepening of germination and germination, the drop values of the four wheat varieties/lines decreased respectively, and the drop values began to decrease rapidly from the beginning of dew white.
由图 可知, 4 种小麦 的沉淀值最大 次之, , 其次是 , J210 沉淀值最小, 。随着萌动和发芽程度的加深, SDS 沉淀值呈现出相似的变化趋势, 即先升高后降低, 品种 CN23 的 SDS 沉淀值随着萌动和发芽程度的加深呈现出逐渐降低的趋势。并且在整个萌动的过程中, R146-1 和 CN22 的 SDS 沉淀值始终高于 CN23 和 J210 的沉淀值。 As can be seen from the figure , the precipitation value of the four wheat species was the largest, followed by the smallest precipitation value of J210 。 With the deepening of germination and germination, the SDS precipitation value showed a similar trend, that is, it first increased and then decreased, and the SDS precipitation value of CN23 showed a gradual decreasing trend with the deepening of germination and germination. And during the whole germination process, the SDS precipitation values of R146-1 and CN22 were always higher than those of CN23 and J210.
图 1 小麦萌动对籿粒蛋白质、降落值和 SDS 沉淀值的影响 Fig. 1 Effect of wheat germination on selmut protein, drop value, and SDS precipitation value
( : mature dry seeds, : two hours of soaking imbibition, : sprouting protuberance (tapered shape) radicle long)
3.3 萌动对小麦面筋仪指标的影响 3.3 Effect of germination on wheat gluten meter index
随着萌动和发芽程度的加深, 面筋仪指标呈现出整体下降的趋势, 但在不同的阶段, 部分品种/系出现突然升高的变化（图 2）。 CN23 和 CN22 的面筋指数分别在 和 阶段, 突然出现急剧的升高 (图 2a) ; 它们的湿面筋含量及持水力分别在 阶段, 出现快速的升高（图 2b d)。CN23 的干面筋含量在 阶段, 突然出现显著的升高 (图 2d)。在整个萌动的过程中, R146-1 的面筋指数都显著高于其它三个小麦品种/系, 并且同湿面筋含量和持水力一样, 在萌动的过程中三指标变化比较平缓, 只有干面筋含量出现急剧下降的趋势。 With the deepening of germination and germination, the gluten meter index showed an overall downward trend, but some varieties/lines showed a sudden increase in different stages (Fig. 2). The gluten index of CN23 and CN22 suddenly increased sharply at and , respectively (Fig. 2a). Their wet gluten content and water-holding capacity increased rapidly during the respective phases (Fig. 2b d). The dry gluten content of CN23 suddenly increased significantly during the phase (Fig. 2d). During the whole germination process, the gluten index of R146-1 was significantly higher than that of the other three wheat varieties/lines, and the same as the wet gluten content and water holding capacity, the changes of the three indexes were relatively gradual during the germination process, and only the dry gluten content showed a sharp downward trend.
图 2 小麦萌动对面筋仪指标的影响 Fig. 2 Effect of wheat germination on gluten meter index
( : mature dry seeds, : two hours of soaking imbibition, : sprouting protuberance (tapered shape) radicle long)
3.4 小麦萌动对小麦粉面团流变学特性的影响 3.4. Effect of wheat germination on the rheological properties of wheat flour dough
随着萌动和发芽程度的加深, 4 种小麦品质/系的形成时间和稳定时间均呈现出整体下降的趋势, 但在不同阶段, 出现突然升高的变化（图 3a、b）。J210 的形成时间在 阶段突然出现急剧的升高 （图 3a）；R146-1 以及其他三种小麦品种/系的稳定时间分别在 和 阶段出现快速的升高（图 With the deepening of germination and germination, the formation time and stability time of the four wheat lines showed an overall downward trend, but increased abruptly at different stages (Fig. 3a, b). The formation time of J210 suddenly increases dramatically during the stage (Fig. 3a); The stabilization time of R146-1 and the other three wheat varieties/lines increased rapidly at and stage, respectively (Fig
四个小麦品种/系以面团弱化度为指标，明显分成两组（图 3c ）。其中 与 的面团弱化度较高, 分别达到 和 114. 3FU, 而 CN22 和 R146-1 的面团弱化度相近, 分别为 66. 3FU 和 20. 7FU，并明显低于 和 J210。随着萌动和发芽程度的加深, 4 种小麦品种/系的面团弱化度整体表现为升高的趋势, 品种 CN22 和 R146-1 呈现出一直升高的趋势, 其中 CN22 从 P1 至 P3 阶段表现为急剧升高。而品种 和 的面团弱化度在 P0 至 阶段表现为突然下降，而后从 P1 至 P4 出现急剧上升的趋势。 The four wheat varieties/lines were clearly divided into two groups based on dough weakening (Fig. 3c). The degree of dough weakening with is higher, reaching and 114, respectively. 3FU, while CN22 and R146-1 had a similar degree of dough weakening, which was 66, respectively. 3FU and 20. 7FU, and significantly lower than J210. With the deepening of germination and germination, the dough weakening degree of the four wheat varieties/lines showed an overall upward trend, and the CN22 and R146-1 varieties showed a continuous upward trend, and CN22 showed a sharp increase from P1 to P3. The dough weakening degree of variety and and showed a sudden decrease in the P0 to stage, and then showed a sharp upward trend from P1 to P4.
4 种小麦中的 R146-1 粉质指数最大（304.7），其余三种小麦品种/系的粉质指数相似, 分别为 CN22 51.7、CN23 47.7 以及 J210 43. 7 (图 3 d) 。随着萌动和发芽程度的加深, 粉质质量指数呈现出相似的变化趋势, 即先升高后降低趋势, 其中 的粉质指数随着萌动和发芽程度的加深呈现出逐渐降低的趋势, 并且从 P0 至 P3 之间，均明显高于其它三品种/系的粉质指数。 Among the four wheat varieties, R146-1 had the highest silt index (304.7), and the other three wheat varieties/lines had similar silt index, which were CN22 51.7, CN23 47.7 and J210 43, respectively. 7 (Fig. 3d). With the deepening of germination and germination, the silt quality index showed a similar trend, that is, it first increased and then decreased, and the silt index gradually decreased with the deepening of germination and germination, and was significantly higher than that of the other three varieties/lines from P0 to P3.
图 3 小麦萌动对小麦粉面团流变学特性的影响 Fig. 3 Effect of wheat germination on the rheological properties of wheat flour dough
( : mature dry seeds, : two hours of soaking imbibition, : sprouting protuberance (tapered shape) radicle long)
4. DISCUSSION
小麦萌动过程中的主要面粉品质变化 Changes in the quality of the main flour during the germination process of wheat
小麦籿粒蛋白质含量对营养品质、加工品质以及面制品品质都有影响。蛋白质含量的提高, 有利于小麦品质的改善。有研究发现,小麦发芽使蛋白质含量显著下降 [21] ; 魏雪芹 [22]和李毅念等 [23]的研究结果也表明, 随着发芽程度的加深, 蛋白质水解酶含量增加,蛋白质的含量逐渐降低。也有一些研究发现, 小麦发芽会使蛋白质的含量增加。Swieca[24]等研究发现小麦发芽后蛋白质干物质明显增加, 这可能是由于小麦籿粒在发芽过程中碳水化合物的损失或含 The protein content of wheat grains has an impact on nutritional quality, processing quality and flour product quality. The increase of protein content is conducive to the improvement of wheat quality. It has been found that wheat germination significantly reduces protein content [21] ; The results of Wei Xueqin [22] and Li et al. [23] also showed that with the deepening of germination, the content of proteolytic enzymes increased, and the content of protein gradually decreased. There are also some studies that have found that wheat sprouting increases the protein content. Swieca et al. [24] found that the dry matter of protein increased significantly after germination, which may be due to the loss or content of carbohydrates in wheat grains during germination
氮物质的变化所导致的, 而不是蛋白质的实际增加 [25-26]。在本研究中, CN22 和 R146-1 萌发阶段蛋白质含量增加可能是因为在浸泡过程中蛋白质内切酶的滤出使酶活性降低 [27], 露白阶段蛋白质含量降低是因为蛋白质水解酶将蛋白质水解成了氨基酸或者进一步转化为酰胺等, 供肧利用。 Rather than an actual increase in protein, the change in nitrogen content is caused [25-26]. In this study, the increase in protein content in CN22 and R146-1 during the germination stage may be due to the decrease in enzyme activity due to the filtration of endonuclease during soaking [27], and the decrease in protein content in the exposed stage is due to the hydrolysis of protein by proteolytic enzymes into amino acids or further conversion to amides for utilization.
降落数值是指将小麦粉与水混合后置于特定粘度管内, 将粘度管放入仪器中使其处于沸水浴状态, 并用特定的方式搅拌混合, 从粘度管进入水浴开始至晩拌器自由降落到停止的全过程所需要的时间 [22]。降落值与 -淀粉酶的活性密切相关 [27], -淀粉酶的活性与降落值成反比, a -淀粉酶活性越高, 降落值越低 [28]。小麦籽粒处于不同阶段时, -淀粉酶的活性不同, 随着萌动和发芽程度的加深, a-淀粉酶的活性逐渐增强, 淀粉分解速度与含量明显降低,淀粉被其分解成糖和糊精, 面粉糊的粘度下降, 降落阻力减小, 从而使降落值降低 [29-30]。本研究中, 四个小麦品种/系按降落值在萌动过程中的变化, 可以分成两组。虽然四个小麦品种/系的变化趋势变化一致, 但相较于 和 J210, R146-1 和 CN23 整个萌动过程中都具有较高的降落值, 这可能是研究材料中存在两种类型的 淀粉酶活性所致。 The drop value refers to the time required from the beginning of the viscosity tube into the water bath to the time when the mixer is free to stop when the wheat flour is mixed with water and placed in a specific viscosity tube, the viscosity tube is placed in a boiling water bath, and the mixture is stirred in a specific way [22]. The drop value is closely related to the activity of -amylase [27], and the activity of -amylase is inversely proportional to the drop value, and the higher the activity of a-amylase, the lower the drop value [28]. With the deepening of germination and germination, the activity of a-amylase gradually increased, the decomposition rate and content of starch decreased significantly, starch was decomposed into sugar and dextrin, the viscosity of flour paste decreased, and the landing resistance decreased, thus reducing the landing value [29-30]. In this study, the four wheat varieties/lines could be divided into two groups according to the changes of the falling values during germination. Although the variation trend of the four wheat cultivars/lines was consistent, R146-1 and CN23 had higher drop values during the whole germination process than those of J210, which may be due to the presence of two types of amylase activities in the study materials.
SDS 沉淀值是衡量小麦面粉蛋白质质量, 反映面粉烘焙质量的一个重要指标。SDS 沉淀值越大, 小麦粉质量越好, 小麦烘焙制品质量越好 [31]。研究中发现, 在籽粒萌动过程中, SDS 沉淀值变化 SDS precipitation value is an important indicator to measure the protein quality of wheat flour and reflect the baking quality of flour. The higher the SDS precipitation value, the better the quality of wheat flour and the better the quality of wheat bakery products [31]. It was found that the precipitation value of SDS changed during the process of grain germination
比较平缓, 总体表现为先升高后降低的变化趋势 (图 )。其变化趋势可能是因为小麦中含有较多的酶类, 浸泡过程中蛋白质内切酶的滤出使酶活性降低 [27], 蛋白质的含量增加, 面筋吸水率升高致使 SDS 沉淀值升高; 随着萠动和发芽程度的加深, 蛋白酶将蛋白质水解, 影响了蛋白质的含量以及其质量, 影响了面筋的吸水率,使面筋吸水率下降致使 SDS 沉淀值下降[32]。 It was relatively flat, and the overall trend was that it first increased and then decreased (Fig .). The change trend may be due to the fact that wheat contains more enzymes, and the endonuclease filtration during the soaking process reduces the enzyme activity [27], the protein content increases, and the SDS precipitation value increases due to the increase of gluten water absorption. With the deepening of the degree of activation and germination, the protease hydrolyzes the protein, which affects the content and quality of the protein, affects the water absorption rate of gluten, and decreases the water absorption rate of gluten and the precipitation value of SDS decreases[32].
小麦萌动过程中小麦面筋仪指标变化 Changes in wheat gluten meter index during wheat germination
小麦粉的品质好坏可以通过面筋含量和面筋指数来衡量, 面筋含量和面筋指数与小麦粉的食用品质密切相关 。小麦粉中面筋的主要组成是麦谷蛋白和麦醇溶蛋白, 面劄指数的高低可以用二者的比例来衡量。张路等人的研究表明麦谷蛋白占比越大, 面团的性质以及小麦制品的质量越好 [19]。随着小麦萌动和发芽程度的加深,蛋白酶的活性逐渐升高, 麦谷蛋白和麦醇溶蛋白被其降解，由于麦谷蛋白对蛋白酶的敏感性更高, 被蛋白酶降解的数量远超于麦醇溶蛋白, 麦谷蛋白比麦醇溶蛋白的数值降低, 因此面筋指数降低 。 The quality of wheat flour can be measured by gluten content and gluten index, which are closely related to the eating quality of wheat flour . The main components of gluten in wheat flour are glutenin and gliadin, and the level of gluten index can be measured by the ratio of the two. Zhang et al. showed that the larger the proportion of glutenin, the better the nature of the dough and the quality of wheat products [19]. With the deepening of wheat germination and germination, the activity of protease gradually increased, and glutenin and gliadin were degraded by it, because glutenin was more sensitive to protease, the amount degraded by protease far exceeded that of gliadin, and the value of glutenin was lower than that of gliadin, so the gluten index was reduced .
小麦萌动对小麦粉面团流变学特性的影响 Effect of wheat germination on rheological properties of wheat flour dough
面团形成时间是指从面粉中开始加水到面团椆度达到最大时所需要的时间。面团的稳定时间指在粉质曲线与 线形成的两个交点间对应的时间差值，可以反应面团的耐捈性。面团的稳定时间越长, 说明面粉的筋力越强, 面筋网络结构越牢固、耐捝拌能力和面团的醒发能力越好[34]。面团形成时间和稳定时间随着萌动和发 Dough formation time refers to the time it takes from the time water is added to the flour until the dough reaches its maximum. The stability time of the dough refers to the time difference between the two intersection points formed by the silty curve and the line, which can reflect the resistance of the dough. The longer the dough stabilizes, the stronger the gluten strength, the stronger the gluten network structure, the better the mixing resistance and the proofing ability of the dough [34]. The dough formation time and stabilization time are as the dough germinates and grows
芽程度的加深而降低可能是因为面䇗的结构被蛋白酶破坏所引起的 ［35]。此外小麦发生穗发芽后蛋白水解酶活性升高的同时还会产生使二硫键还原的还原酶, 这样二硫键被还原, 降低了硫氢键与二硫键之间的交换反应程度并且使蛋白质分子间很少交联, 从而缩短了面团的形成时间［36]。面团稳定时间降低的原因可能是因为小麦穗发芽后有关氨基酸之间的二硫键遭到破坏，使面笳网络的牢固性降低, 面筋结构遭到破环 [37-38]。本研究中由于品种的不同, 在萌动过程中小麦中蛋白酶活性增加程度不同, 导致 4 种小麦的形成时间与稳定时间下降程度有所不同。在本次实验中由于 在 阶段以及其他三种品种/系的小麦在 , 阶段的小麦粉与原小麦粉的粉质实验中稳定时间出现了双峰现象, 在形成时间的变化规律上呈现出先升高再降低的趋势, 具体原因需要进一步的研究。 The deepening and decreasing of the bud degree may be caused by the destruction of the structure of the dough by proteases [35]. In addition, the increase in proteolytic enzyme activity after panicle germination in wheat also produces reductase that reduces disulfide bonds, which reduces the degree of exchange between sulfur-hydrogen bonds and disulfide bonds, and makes there are few cross-links between protein molecules, thus shortening the dough formation time [36]. The reason for the decrease in dough stabilization time may be due to the destruction of the disulfide bonds between the relevant amino acids after the germination of wheat ears, which reduces the firmness of the dough network and breaks the gluten structure [37-38]. In this study, due to the different varieties, the protease activity in wheat increased differently during germination, resulting in different degrees of decline in the formation time and stabilization time of the four wheat species. In this experiment, due to the double-peak phenomenon of the stabilization time of wheat flour and original wheat flour in the stage and the flour experiment of the original wheat flour in the stage and the other three varieties/lines, the variation law of the formation time showed a trend of first increasing and then decreasing, and the specific reasons need to be further studied.
面团弱化度是评价小麦加工性能的一项重要指标, 面团弱化度大说明加工性能较差 [31]。面团弱化度之所以会随着萌动过程的加深而发生不同程度的上升, 是由于蛋白质被蛋白水解酶分解成氨基酸的同时, 面筋蛋白间的二硫键被断开, 导致面筋网络形成的差;同时 a-淀粉酶的活性升高, 淀粉被水解, 蛋白质与其之间的结合强度降低 [39]。恰恰相反, 随着萌动和发芽程度的加深, 粉质质量指数呈现出逐渐下降的趋势。粉质质量指数可以综合评价小麦粉品质,粉质质量指数越大, 说明面粉的品质越好 [40]。随着萌动和发芽程度的加深, a-淀粉酶活性的升高, 淀粉发生水解, 使破损淀粉的含量增加, 同时蛋白质被蛋白水解酶降解, 致使面䇟筋力降低, 面粉 The degree of dough weakening is an important index to evaluate the processing performance of wheat, and a large degree of dough weakening indicates poor processing performance [31]. The reason why the weakening degree of dough increases to varying degrees with the deepening of the germination process is that the protein is decomposed into amino acids by proteolytic enzymes, and the disulfide bonds between gluten proteins are broken, resulting in the poor formation of gluten network. At the same time, the activity of a-amylase increases, starch is hydrolyzed, and the binding strength between proteins and it decreases [39]. On the contrary, with the deepening of germination and germination, the powder quality index showed a gradual downward trend. The higher the flour quality index, the better the quality of the flour [40]. With the deepening of germination and germination, the activity of a-amylase increases, and the starch is hydrolyzed, which increases the content of damaged starch, and the protein is degraded by proteolytic enzymes, resulting in the decrease of gluten strength of flour
的品量变差, 从而粉质质量指数降低 。 The quality of the powder deteriorates, and the powder quality index decreases.
5. 结论 5. Conclusion
小麦穗发芽是一个全球性的问题，它不仅会导致小麦产量下降，还会显著降低小麦粉的品质。小麦萌动过程对小麦籽粒的蛋白质含量、干湿面筋含量、面筋指数、面筋蛋白持水能力、SDS 沉淀值、降落值以及流变学特性的影响不同。随着萌动和发芽程度的加深,面筋含量和指数、SDS 沉淀值和降落值逐渐降低; 面筋蛋白的持水能力逐渐降低; 面团的形成时间、面团稳定时间以及粉质指数也随萌动和发芽程度的加深而呈现出下降的趋势。因此, 为了保证小麦粉的品质, 需要在收获和储藏过程中采取有效措施防止穗发芽的发生,以改善其加工性能和产品质量。 Ear germination is a global problem that not only leads to a decrease in wheat yield, but also significantly reduces the quality of wheat flour. The effects of wheat germination process on protein content, dry and wet gluten content, gluten index, gluten protein water-holding capacity, SDS precipitation value, falling value and rheological properties of wheat grains were different. With the deepening of germination and germination, the gluten content and index, SDS precipitation value and drop value decreased gradually. The water-holding capacity of gluten protein gradually decreased; The dough formation time, dough stabilization time and powder index also showed a decreasing trend with the deepening of germination and germination. Therefore, in order to ensure the quality of wheat flour, it is necessary to take effective measures to prevent panicle germination during harvesting and storage, so as to improve its processing performance and product quality.
CN22 档粒蛋白质显著高于其他三种品种/系, 营养品质较高;小麦降落数值大小反映其粉粒中 -淀粉酶活性的差异。降落数值愈高，表明 -淀粉酶活性愈低; 降落数值愈低，表明 -淀粉酶活性高。降落数值大于 350 s, 淀粉酶活性低, 可能会造成发酵迟缓; 降落数值在 200 350 s 之间, 小麦具有适中的 a -淀粉酶活性, 较理想。 R146-1 的降落值最高, 为 次之, 与 J210 降落值相似， 236.0 和 ; SDS 沉淀值是衡量小麦面粉蛋白质质量, 反映面粉烘㥉质量的一个重要指标。SDS 沉淀值越大,表明面筋强度越大, 小麦粉质量就越好, 面粉的烘焙品质也就越好。 The protein of CN22 was significantly higher than that of the other three varieties/lines, and the nutritional quality was higher. The magnitude of the drop value of wheat reflects the difference in the activity of -amylase in the grains. The higher the drop value, the lower the -amylase activity; The lower the drop value, the higher the amylase activity. If the drop value is greater than 350 s, the amylase activity is low, which may cause fermentation retardation. The drop value was between 200 and 350 s, and the wheat had moderate a-amylase activity, which was ideal. R146-1 has the highest drop value, followed by , which is similar to J210, 236.0 and ; SDS precipitation value is an important indicator to measure the protein quality of wheat flour and reflect the quality of flour baking. The higher the SDS precipitation value, the greater the gluten strength, the better the wheat flour quality and the better the baking quality of the flour.
R146-1 和 CN22 沉淀值较高说明其面筋强度较其余两种小麦面筋强 The higher precipitation values of R146-1 and CN22 indicated that their gluten strength was stronger than that of the other two wheat glutens
度大, 质量较高; R146-1 的干湿面筋含量均较低, 但其具有较高的形成时间、稳定时间和粉质指数以及较低的弱化度，说明其面团筋力较强, 耐晩拌。恰恰相反其余三个小麦品种/系的形成时间、稳定时间短和粉质指数低且弱化度高于 R146-1。 The degree is large, and the quality is high; R146-1 had lower gluten content in both wet and dry areas, but it had higher formation time, stabilization time and powder index, as well as lower weakening degree, indicating that its dough had strong gluten strength and resistance to late mixing. On the contrary, the formation time, stabilization time and silt index of the remaining three wheat varieties/lines were short, and the degree of weakening was higher than that of R146-1.
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