吃货终结者0416
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犀牛望月0
在粮食陈化的过程中,过氧化氢酶的活性会降低,呼吸作用就减弱了;植酸酶,蛋白酶和磷脂酶活性等水解酶类都是会增加的。详细如下:粮食陈化中的有关变化1、生理变化粮食陈化的生理变化无论是含胚与不含胚的粮食主要表现为酶的活性和代谢水平的变化。粮食在储藏中,生理变化多是在各种酶的作用下进行的。若粮食中酶的活性减弱或丧失,其生理作用也随之而减弱或停止。随着陈化的进行粮食的生活力逐渐丧失,与呼吸有关的酶类,如过氧化氢酶的活性趋向降低,呼吸作用也随之减弱;而水解酶类,如植酸酶,蛋白酶和磷脂酶活性都增加。粮食在储藏中由于自身代谢的有毒产物积累也导致粮粒衰老和陈化,如吲哚乙酸和阿魏酸的积累和一些脂类氧化产物的积累都将加速粮食的陈化的进程。据报道,一些不饱和脂肪酸分解游离基与其它脂类起反应,能使细胞膜结构破坏。衰老的种子里,高尔基体散开并失水,溶酶体膜破裂,引起细胞的解体,同时细胞膜也丧失完整性而透性增强。对于有胚的粮食储藏中生理变化的指标是,随着陈化加深粮粒生活力与发芽率下降,随着细胞的劣变,细胞膜透性增强,浸出液所含的物质量增加,电导率增高。粮食陈化与酶活性的关系通常可以由一些与品质相关的酶活性变化加以反映。稻谷储藏初期含有活性较高的过氧化氢酶,淀粉酶,随着储藏时间的延长,这些酶的活性就大大减弱,生活力也下降。根据测定.稻谷储藏三年后过氧化氢酶活性降低五倍,淀粉酶等于零。大米在储藏中过氧化酶活性丧失,呼吸也趋于停止。现在人们测定粮食代谢水平,就采用过氧化氢酶的活性作为指标之一。 2、化学成分变化粮食化学成分的变化,无论含胚与不含胚的粮食,一般说多以脂肪变化较快,蛋白质其次,淀粉变化很微弱。脂肪的变化粮食储藏过程中,由于脂肪易于水解,游离脂肪酸在粮食中首先出现。特别是在环境条件适宜时,储粮霉菌开始繁殖,分泌出脂肪酶,参加脂肪水解,使粮食中脂肪酸增多,粮食陈化加深。蛋白质的变化粮食储藏过程中,受外界物理、生物等因素的影响,蛋白质的水解和变性。蛋白质水解后,游离氨基酸上升,酸度增加。蛋白质变性后,空间结构松散,肽键展延,非极性基外露,亲水基内藏,蛋白质由溶胶变为凝胶、溶解度降低,粮食陈化加深。淀粉的变化粮食储藏过程中,淀粉水解成的麦芽糖与糊精继续水解,还原糖增加,糊精相对减少,粘度下降,粮食开始陈化。 3、物理性质的变化粮食陈化时物理性质变化很大,表现为:粮粒组织硬化,柔性与韧性变弱,米质变脆,米粒起筋,身骨收缩,淀粉细胞变硬,细胞膜透性增强,糊化及吸水率降低,持水率亦降低,米饭破碎,粘性较差,口感有“陈味”。
Enzyme law preparation porous starch influence factor research. Abstract: The po
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9YKG-2型高密度压捆机送料装置的设计小型玉米中耕机的设计实验室用小型自动换刀装置的设计小型马路清扫机的设计奶牛养殖场牛粪尿清理装罐发酵产沼气综合利用设计25