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在发芽的小麦粒中发生的物理化学,微生物学和微观结构的变化

Darigash Shaimerdenova¹, Aigul Omaraliyeva¹, Baltash Tarabayev²

¹Department of Science, LLP "Research and Production Enterprise "Innovator", Astana, Kazakhstan.

|September 9, 2025

概括

在不同湿度下发芽的软小麦粒会影响其质量. 优化湿度,温度和时间可以帮助将发芽的谷物加工成有价值的产品,即使收获条件差.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
谷物科学谷物科学

背景情况:

收割前的发芽显著降低了谷物的质量和可用性.
了解发芽效应是利用受损谷物的关键.
软小麦在不同水分水平下对发芽的反应需要详细的研究.

研究的目的:

调查在发芽期间软小麦的物理化学,微生物学和微观结构变化.
为了确定技术应用的最佳发芽条件.
为将发芽小麦加工成增值产品提供见解.

主要方法:

在中等干燥,潮湿和潮湿的条件下进行发芽试验.
物理参数分析 (千核重量,测试重量,下降数量).
通过光学显微镜,SEM和拉曼光谱进行微结构分析.
使用中央复合材料设计和响应表面建模进行优化.

主要成果:

千核重量 (8.2%),试验重量 (22%) 和下降数量 (74%) 的显著下降与发芽时间相关.
发芽诱导了粉颗粒和核结构的降解,导致多孔的内精.
确定了最佳条件:粉的湿度为22%,温度为31°C,84小时;蛋白质的湿度为21%,温度为30°C,72小时;微生物控制的湿度为14%,温度为33°C,8小时.

结论:

发芽显著改变软小麦的物理和微观结构性质.
响应表面建模有效地优化了特定结果的发芽参数.
这些发现支持将发芽软小麦加工成增值产品,提高收获后的可用性.

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