Study on Changes in the Characteristics of Key Carbohydrates in Wheat during the After-ripening Peri

• 作 者: WU Junnan WANG Xiaoxi MA Sen
• 机 构: CollegeofFoodScienceandTechnology
• 出 处: 粮油科技：英文版
• 发表日期: 2018年1期
• 基金项目: Supported by National Natural Science Foundation(31571873),Henan Province Science and Technology Achievement Conversion Program(Agriculture) Project(142201110030),Henan Province Colleges and Universit

Three wheat cultivars—Zhengmai 366(ZM366), Zhoumai 27(ZM27) and Yangmai 15(YM15)—were used in the present study. After storage at 25?C for 15, 30, 45, 60, 90, 120 and 150 d, the crude starch, amylose, amylopectin, damaged starch and reducing sugar content