The changes of protein complex of wheat grain during the storing
2006
Urminska, D.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic) | Basista, J.
Some changes of protein complex can appeared during the period of wheat grain storing. These changes can have negative effect to the grain quality. The analysed wheat grains were stored in Rybany. From the results it follows that the content od dry matter was from 94.44% to 92.11%. The concentration of total nitrogen was 10.157-10.556% and the content of proteins nitrogen was 1.389-1.599%. Concentration of wheat grain protein fractions varried thus: albumine and globuline from 25.53 to 26.59%, prolamine from 37.77 to 39.36% and gluteline from 27.56 to 29.29%. The activity of amylase and protease did not change during the period of 2 to 7 months, but then some increasing appeared (1.33 times and 2.1 times higher). With the aim to model negative conditions of storing the wheat grains were put into box with temperature 30 deg C and 40 deg C for 24 and 48 hours. These conditions had no effect for amylase activity. When the grains were stored at box with 100% humidity the activity of amylase increased 6.26 times after 24 hours and 13.03 times after 48 hours. The activity of protease increased 1.89 times and 4.1 times, respectively. Based on these results we can say that more effective on the amylase and protease activity is humidity of grain than high temperature. During the period of grain storing it is necessary to keep conditions at the right level. The most important condition is humidity and the content of water (free water) in wheat grain.
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