Research On Nutritional Quality During Wheat Storage

Wheat grains harvested in2012were stored under different conditions, namely,warehouse storage, home storage, and accelerated aging storage in laboratory (40℃,environmental humidity and40℃, R.H.80%), and the digestibility of starch, rapidlydigestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), digestibilityof protein, soluble proteins, fatty acid value and carbonyl value in wheat grains wereinvestigated. The main conclusions were as follows:(1) The digestibility of starch, RDS, RS decreased slowly, while SDS increasedslowly during warehouse storage compare to home storage. The digestibility of starch wasaffected significantly (P＜0.05) by temperature rather than humidity. The data andhypothesis of this paper support that the complex intermediate compounds, which wasformed during Maillard reactions, might have inhibited the activity of amylolytic enzyme，besides，the decrease of RS might be owing to enlarge numerous channels connecting thesurface to the interior affected by the proteolytic enzymes in wheat grains.(2) There was no significant difference in the digestibility of protein duringwarehouse storage compare to home storage. The digestibility of protein was affectedsignificantly by temperature rather than humidity. Apparent decline to various extents inprotein digestibility was observed in different storage conditions. There was difference incorrelation coefficient between the soluble protein and digestibility of protein. The dataand hypothesis of this paper support that the complex intermediate compounds, which wasformed during Maillard reactions, might have inhibited the activity of proteolytic enzyme.(3) There was no significant difference in fatty acid value during warehouse storage,while significant difference during home storage and accelerated aging storage. Apparentascent to various extents in carbonyl value was observed in different storage conditions.The fatty acid value and carbonyl value were affected significantly by temperature andhumidity. The hydrolysis was easier than oxidation of fatty acid during bad storagecondition, while hydrolysis and oxidation of fatty acid were balance during good storage condition.