Effects of Fusarium graminearum on Quality Deterioration of Stored Wheat
In order to investigate the effect of Fusarium graminearum on quality deterioration of stored wheat,in this study,the wheat samples were dipped with different water mass fractions by Fusarium graminearum,and the ac-cumulation of important quality indexes and toxins in wheat during the dipping process were monitored.The results indicated that the a-amylase,lipase,and cellulase activities of wheat kernels were enhanced after Fusarium gra-minearum infestation.With the prolongation of infestation time,wheat moisture content did not change significantly,but water activity decreased,the reducing sugar content showed a decreasing trend,and alcohol soluble protein and glutenin content showed an upward trend,however,at the late stage of infestation initial water mass fraction of 25％wheat glutenin content decreased.Wheat grain starch content gradually decreased,considering that due to the de-struction of the structure of starch,the pasting temperature and enthalpy of pasting of starch showed a decreasing trend.During lipolysis metabolism,lipase activity increased with the prolongation of infestation time,and the fatty acid value of wheat increased,and the higher the initial water mass fraction,the greater the fatty acid value.The un-saturated fatty acid content of wheat with an initial water mass fraction of 15％decreased,the unsaturated fatty acid content of wheat with an initial water mass fraction of 20％increased,and the unsaturated fatty acid content of wheat with an initial water mass fraction of 25％did not show any significant change as the infestation time progressed.The contents of DON and ZEN toxins were significantly elevated,and the higher the initial water mass fraction,the higher the content of toxins.
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