小麦种子萌发过程中糖类的变化

Changes of Sugar During the Germination of Wheat Seeds

文章对小麦种子萌发过程中糖类的变化进行了研究分析,结果表明:小麦种子在萌发前12h还原糖和总糖及淀粉含量变化不大,萌发12h以后还原糖含量急剧增加,而总糖含量逐渐减少,淀粉含量迅速下降.小麦种子在萌发前20小时时蔗糖含量呈上升趋势,在萌发20小时以后蔗糖含量则逐渐呈下降趋势.这是由于小麦种子中淀粉等多糖物质在萌发过程中被淀粉酶等酶水解为麦芽糖、蔗糖等低聚糖,麦芽糖、蔗糖等低聚糖在麦芽糖酶和蔗糖酶等酶的作用下被水解生成葡萄糖、果糖等小分子还原单糖,从而使还原糖含量增加.

The changes of sugar during the germination of wheat seeds were studied. The results showed that in the germination process of the wheat seeds, the reducing sugar and total sugar and starch content in wheat seeds had little change in the first 12 h of germination, after the first 12 h of germination, the reducing sugar content increased sharply, while the content of total sugar decreased, starch content decreased rapidly. In the first 20 h of germination, the sucrose content increased, after the first 20 h of germination, the sucrose content gradually decreased. This is because the starch and other polysaccharide in wheat seeds were hydrolyzed by amylase and other hydrolase to sucrose, maltose and oligosaccharides in the germination process. Oligosaccharide was hydrolyzed to glucose, fructose and other small molecules reduction monosaccharide by the maltase and sucrase,so the content of reducing sugar increased.