Heating experiments under anoxic conditions on varieties of wheat
Heating experiments under anoxic conditions on varieties of wheat
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DOI：
10.1111/j.1475-4754.2005.00190.x
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发表时间：
2005-02-01
期刊：
影响因子：
1.6
通讯作者：
Van Bergen, PF
中科院分区：
文献类型：
--
作者：
Braadbaart, F;Bakels, CC;Van Bergen, PF
以小麦品种为材料，研究了籽粒形成过程对籽粒品质的影响。为此，在受控的缺氧条件下加热新近小麦的谷粒。这些实验表明，不同品种小麦的籽粒在物理和化学性质上并不相同。试验选用7个二粒小麦品种、2个面包小麦品种和1个通心粉小麦品种。在缺氧条件下，将粉状和玻璃状的颗粒加热至270摄氏度持续60分钟。大量元素数据表明，所有未处理品种的C含量相似，但N含量不同。DTMS-EI实验结果表明，未处理的各种颗粒的分子组成是相似的，这也是正确的加热对应物。加热的颗粒的形态显示了测试品种的颗粒之间的广泛变化。颗粒变得肿胀并显示出突起或打开的折痕，或保持完整。这种变化的原因是果皮的机械性质和胚乳的蛋白质基质。在此基础上，利用不同的二粒小麦品种进行了进一步的试验。
Species of wheat were used to study the effects of formation processes on carbonized grains. For this purpose, grains of recent wheat were heated under controlled anoxic conditions. These experiments have revealed that the grains of the various varieties of wheat are not homogeneous in physical and chemical properties. Seven varieties of emmer wheat, two varieties of bread wheat and one variety of macaroni wheat were used for the experiments. The grains, both mealy and vitreous ones, were heated to 270 degrees C for 60 min under anoxic conditions. Bulk elemental data shows that the C content is similar for all of the untreated varieties, but that the N content varies. The results of DTMS-EI experiments show that the molecular composition of the various untreated grains are similar, which is also true for the heated counterparts. The morphology of the heated grains shows a wide variation between the grains of the tested varieties. The grains become swollen and show protrusions or open creases, or remain intact. The reasons for this variation are the mechanical properties of the pericarp and the proteinaceous matrix of the endosperm. On the basis of the results, a variety of emmer wheat was used for further experiments.