...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Agricultural and Food Chemistry >Antioxidants,Free Radicals,Storage Proteins,Puroindolines,and Proteolytic Activities in Bread Wheat (Triticum aestivum) Seeds during Accelerated Aging
【24h】

Antioxidants,Free Radicals,Storage Proteins,Puroindolines,and Proteolytic Activities in Bread Wheat (Triticum aestivum) Seeds during Accelerated Aging

机译：面包小麦种子加速老化过程中的抗氧化剂，自由基，贮藏蛋白，嘌呤吲哚和蛋白水解活性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Seeds of bread wheat were incubated at 40degC and 100% relative humidity for 0,3,4,6,and 10 days.The effects of accelerated aging on seed germinability and some biochemical properties of flour (carotenoid,free radical,and protein contents and proteolytic activity) and gluten (free radical content and flexibility) were investigated.Seed germinability decreased during aging,resulting in seed death after 10 days.A progressive decrease of carotenoid content,in particular,lutein,was observed,prolonging the incubation,whereas the free radical content increased in both flour and gluten.A degradation of soluble and storage proteins was found,associated with a marked increase of proteolytic activity and a loss of viscoelastic properties of gluten.On the contrary,puroindolines were quite resistant to the treatment.The results are discussed in comparison with those previously obtained during accelerated aging of durum wheat seeds.
机译：面包小麦种子在40°C和100％相对湿度下孵育0、3、4、6和10天。加速老化对面粉的种子发芽率和某些生化特性（类胡萝卜素，自由基，蛋白质含量和老化期间种子发芽能力下降，导致10天后导致种子死亡。观察到类胡萝卜素含量（尤其是叶黄素）逐渐下降，延长了孵化时间，面粉和面筋中的自由基含量均增加。发现可溶性和贮藏蛋白降解，与蛋白水解活性显着增加和面筋的粘弹性下降有关。与先前在硬粒小麦种子加速老化过程中获得的结果进行了讨论。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号