不同生长发育阶段的谷蠹对小麦淀粉含量及其糊化特性的影响

Effect of different insect state of Rhyzopertha dominica decay on starch content and pasting properties of wheat flour

为了探讨被不同生长发育阶段谷蠹蛀蚀的小麦,其淀粉含量和全麦粉糊化特性的变化规律,选用河南产储藏1年的普通小麦为材料,设定谷蠹在最适生长发育条件下(32℃±1℃,75%±1%RH)对小麦发生侵害,研究在谷蠹卵期、幼虫期、蛹期和成虫期,被侵害后的小麦直链淀粉含量、支链淀粉含量、总淀粉含量及其全麦粉糊化特性的变化,并对其进行相关性和差异性分析。结果表明:小麦被不同虫期的谷蠹蛀蚀后,其中总淀粉、直链淀粉、支链淀粉含量与谷蠹的生长发育期呈极显著负相关;在谷蠹整个生长发育阶段,被幼虫期和成虫期谷蠹侵害后的小麦,其糊化特性指标变化差异极显著。在谷蠹生长发育各阶段,受侵害的小麦,其淀粉含量整体呈现降低趋势,并且在到达成虫期的整个侵害过程中,小麦直链淀粉含量下降的幅度明显高于支链淀粉含量下降的幅度,支链/直链逐渐升高;峰值黏度和低谷黏度呈先升高后降低的变化趋势,衰减值、最终黏度和回升值都逐渐升高,糊化时间基本不变。

To investigate the change rule on starch content of wheat and whole wheat flour gelatinization characteristics of Rhyzopertha dominicain different growth stages of decay,using common wheat in Henan province storaged for 1aas materials,setting of Rhyzopertha dominica in optimal growth conditions（temperature 32℃ ±1℃,RH75% ＋1%）in wheat,the effects of Rhyzopertha dominicain the egg stage,larval stage,pupal stage and adult stage on wheat amylose content,amylopectin content,starch content and whole wheat flour gelatinization characteristics were studied,and the correlation and difference were analyzed.The results showed that：during different insect state of decay of Rhizopertha dominica,there was significant negative correlation between the growth period of Rhizopertha dominica and wheat flour starch,amylose,amylopectin content;the related indexes of wheat flour pasting properties changed more significantly between the larval and adult stages;in each growth stage of Rhizopertha dominica,starch content in pest wheat showed a overall trend of decrease,and until the adult period,the decreasing amount of amylose content was significantly higher than that of amylopectin content,amylopectin content/amylose content gradually increased;the peak viscosity and trough viscosity first increased and then decreased,the break down,final viscosity and setback also increased gradually,but the pasting time remained unchanged.