摘要
采用人工调节储藏条件使小麦发生霉变,检测霉变后小麦的各项品质指标,探索霉菌和酵母菌总数与小麦品质之间的关系,进而评价霉变过程中霉菌和酵母菌总数在预测小麦品质中所起作用.研究表明:小麦籽粒霉菌和酵母菌总数与湿面筋含量、干面筋含量、面筋指数呈极显著性负相关,相关系数分别为:-0.868、-0.839、-0.916;与容重、千粒重、发芽率、淀粉含量、降落数值、形成时间呈显著性负相关,相关系数分别为:-0.732、-0.766、-0.757、-0.748、-0.822、-0.708.小麦籽粒霉菌和酵母菌总数与霉变小麦各品质指标具有很好的相关性.
In order to evaluate the effect of counts of molds and yeasts on predicting wheat quality in mildewing process, we regulated the storage conditions artificially to make wheat mildewed and determined the quality indexes of the mildewed wheat. The results showed that the counts of molds and yeasts of wheat grains were in extremely significant negative correlation with the wet gluten content, dry gluten content, and gluten index （r=-0.868, -0.839, -0.916 ）, and were in significant negative correlation with the bulk weigh, thousand grain weight, germination rate, starch content, falling number and formation time （r=-0.732, -0.766, -0.757, -0.748, -0.822, -0.708 ）. The results indicated that the total counts of molds and yeasts had good correlation with the quality index of mildewed wheat.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第2期43-46,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31101243)
河南省科技攻关项目(122102110105)
关键词
霉变
霉菌
酵母菌
品质
mildewing
mold
yeast
quality
