The Starch Properties Research Of Germination Cereals (wheat)

Based on the orthogonal test analysis of soaking conditions and germination con-ditions before wheat germinate, and the activity of-amylase as the main reference,optimize the conditions of starch extraction at the process of germination of wheat.At the same time, under the same conditions we will extract starch, determine the vi-scosity of starch, compare with a variety of enzyme activity. Then we make the ate-mpted study for fractal characteristics of starch fissuring image, when wheat starch w-ere oven dry.By taken L9(34)orthogonal design when carry out the wheat immersion test, thereare three factor, soaking temperature, immersion method and the amount of alkali areinvestigation agents,-amylase activity is investigation target, we think the more acti-ve of-amylase activity, the more obvious of starch viscosity characteristics. The res-ults show that: the best of soak craft before germination, soaking temperature is20℃,immersionapproach is4hours immersion and10hours un-immersion, the amount ofalkali is0.015%.Under these conditions, the-amylase activity that we measured is11278.2U/g.Similarly the wheat germination tests also take L9(34)orthogonal design, u-nder the best conditions of immersion, wheat is put into incubator to germinate, Cho-osing germination temperature, water ratio (soaking time) and germination time as thethree factors. The results show that: a high degree of impact on the germination ti-me, the influence of temperature, water ratio is not significant.Inspecting the various of enzyme activity and starch viscosity by the time singlefactor test in the process of germination of wheat. The results show that: the activityof-amylase,-amylase, cellulase, pectinase, protease and pullulan enzymes graduallyincreasing, the viscosity of wheat starch is decreased. And the changes of the enzy-me activity and the starch viscosity changes show inverse relationship.This test will be the first attempt for using the fractal theory to starch properties.We obtain cracking image after the extraction of starch and drying, and carry out the research of fractal characteristics. Then we find wheat starch possess fractal characte-rristics and use the box method to calculate its fractal dimension. The results show that: the viscosity of wheat starch and fractal dimension have a strong correlation, this-demonstrates the change trend of wheat starch viscosity can be monitored though thechange trend of fractal dimension. In the course of the continuous germination of wh-eat, starch drying images show that the color is gradually deeper, the extent of crack-ing is gradually decrease. This illustrate there is a close relationship between the whe-at starch drying morphology and the fractal dimension. In this process, the trend of s-tarch viscosity and fractal dimension is gradually decreased, this relationship betweenthem is direct ratio.