Change in physicochemical characteristics and molecular weight distribution of glutenin macropolymer induced by postharvest wheat maturation
作者: Y. YueX. LiuJ. WangF. JiaQ. WangX. Zhang
作者单位: 1College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China P.R.
刊名: Quality Assurance and Safety of Crops & Foods, 2019, Vol.11 (8), pp.789-798
来源数据库: Wageningen Academic Publishers Journal
DOI: 10.3920/QAS2019.1658
关键词: WheatPostharvest maturationPhysicochemical propertiesGlutenin macropolymerMolecular weight distribution
原始语种摘要: The present study was aimed to investigate change in physicochemical characteristics and glutenin macropolymer (GMP) molecular weight distribution during postharvest wheat maturation. The freshly harvested wheat was stored under four different conditions (WT1, WT2, WT3 and WT4) for specified times. During maturation, the strengthening of wheat gluten structure was observed by increase in gluten index, swelling index of glutenin and sodium dodecyl sulphate (SDS) sedimentation value. The postharvest maturation resulted in contents increase of glutenin, glutenin/gliadin ratio, and GMP, and the decline of gliadin content. The contents of free sulfhydryl in GMP reduced, and S-S content rose during the whole maturation. Visible aggregates of GMP were observed in SDS-PAGE patterns for WT3 and...
全文获取路径: Wageningen Academic Publishers  (合作)
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关键词翻译
关键词翻译
  • glutenin 麦谷蛋白
  • wheat 小麦
  • maturation 成熟
  • gliadin 醇溶蛋白
  • weight 
  • distribution 分布
  • contents 目次
  • GMP 鸟苷[一磷]酸
  • investigate 
  • molecular 分子的