白菜种子在干燥过程中的显微结构与酶的活性

种子是生命力的载体 ,其传热传质的研究已经从宏观迈向微观 ,从整体迈向细胞、原生质、细胞器、分子膜的水平 .用透射电镜对未干与干燥的白菜种子进行了子叶切片观察 ,发现干燥后的种子子叶细胞仅在细胞壁有皱褶 ,细胞器无明显变化 .种子发芽过程中酶活性检测表明 ,与未干种子相比 ,萌发 48h,经 45℃干燥 2 h的种子α-酶的相对活性下降了 5 .8% ;经 67℃干燥 2 h的种子α-酶的相对活性下降了 3 0 .1% .可见 ,干燥参数影响种子的微观结构与酶的活性 ,与种子干燥的临界安全温度相同 ,酶的活性是干燥温度、初含水率与加热时间的函数

MICROSTRUCTURE AND AMYLASE ACTIVITY OF CHINESE CABBAGE SEED DURING DRYING PROCESS

A seed is the carrier of life,and research on the heat and mass transfer of a seed has already stridden toward the level of microcosm,such as cell protoplasm,cell organism,and molecular membrane.By means of a transmission electron microscope,the authors of this paper observed the microstructure of cotyledon tissue slices of the Chinese cabbage seed with a moisture content of 13% (on dry basis) and that with a moisture content of 4.3% (on dry basis) for drying 2 h at 45 ℃．The compared result was that only wrinkles had been discovered on the cell walls of the seed dried for 2 h,without any significant change for other organelles.Study on the enzyme activity shows that after a germination for 48 h,the relative activity of α-amylase of the Chinese cabbage seed dried for 2 h at 45 ℃,decreased by 5.8%,whereas that of the seed dried 2 h at a temperature of 67 ℃ decreased by 30.1%.This work shows that the drying factors have greatly influence on the seed microstructure,enzyme activity,which is directly positive to seed viability.Combined with the analysis of the critical safe drying temperature of the vegetable seed,it can be concluded that enzyme activity is also the function of the drying temperature,the moisture content and the drying time.