湖北文理学院学报2016，Vol.37Issue(11)：31-34,4.
小麦种子萌发过程中糖类的变化
Changes of Sugar During the Germination of Wheat Seeds
摘要
Abstract
The changes of sugar during the germination of wheat seeds were studied. The results showed that in the germination process of the wheat seeds, the reducing sugar and total sugar and starch content in wheat seeds had little change in the first 12h of germination, after the first 12h of germination, the reducing sugar content increased sharply, while the content of total sugar decreased, starch content decreased rapidly. In the first 20h of germination, the sucrose content increased, after the first 20h of germination, the sucrose content gradually decreased. This is because the starch and other polysaccharide in wheat seeds were hydrolyzed by amylase and other hydrolase to sucrose, maltose and oligosaccharides in the germination process. Oligosaccharide was hydrolyzed to glucose, fructose and other small molecules reduction monosaccharide by the maltase and sucrase, so the content of reducing sugar increased.关键词
小麦/种子/还原糖/蔗糖/淀粉/总糖Key words
Wheat/Seed/Reducing sugar/Sucrose/Starch/Total sugar分类
农业科技引用本文复制引用
黄升谋,张宏波..小麦种子萌发过程中糖类的变化[J].湖北文理学院学报,2016,37(11):31-34,4.基金项目
襄阳市科技局项目 （）
