不同熟期玉米品种春、夏套作对籽粒淀粉含量及糊化特性的影响  

Effects on Paste Properties and Starch Contents of Different Maturity Maize Cultivars Relay-planting

作　　者：宁堂原[1] 李增嘉[1] 焦念元[1,2] 赵春[1] 申加祥 张光辉[1] 王浩[1] 

机构地区：[1]山东农业大学农学院 [2]河南科技大学农学院,河南洛阳471003 [3]日照农业学校

出　　处：《作物学报》2005年第1期77-82,共6页Acta Agronomica Sinica

基　　金：国家自然科学基金资助项目 (3 9870 5 2 4)

摘　　要：试验以早、中、晚熟代表品种鲁原单 14 (LD14 )、掖单 2 2 (YD2 2 )和掖单 13(YD13)为对象 ,两两相互套作 ,研究春、夏玉米套作对玉米淀粉含量、组成及糊化特性的影响。结果表明 ,同一品种春玉米与不同品种夏玉米套作 ,春玉米的淀粉含量、组成及糊化特性无显著差异 ,但不同品种间差异显著。与不同品种春玉米套作 ,夏玉米淀粉含量、组成及糊化特性差异显著。就全年玉米淀粉含量、组成及糊化特性的综合表现而言 ,晚熟春玉米YD13与中熟夏玉米YD2 2套作 ,春夏玉米淀粉含量、支链淀粉含量及支 直较高 ,直链淀粉含量较低 ,各黏度值最高。直链淀粉含量与峰值黏度、低谷黏度、稀值、最终黏度和反弹值呈负相关 ,与峰值时间和糊化温度呈正相关 ;峰值时间与糊化温度呈正相关 ,且达极显著水平 ;其余淀粉组成指标和黏度指标间相关关系则相反。直链淀粉含量和支 直可以作为衡量淀粉糊化特性的外在指标。峰值黏度与低谷黏度、稀值、最终黏度和反弹值间的相关系数均达到极显著水平 ,是淀粉糊化特性的重要指标。Premature cultivars Luyuandan14(LD14), medium cultivars Yedan22(YD22)and late maturity cultivars Yedan13(YD13)were chosen, to study the effects of different maturity maize cultivars relay-planting on starch content and compositions and paste properties.It was split-plot designed,three different cultivars were relayed with each other.The results showed that relayed with different maturity summer-sown maize, the paste properties and starch content and composition of the spring-sown maize could not be affected obviously.But those of the summer-sown maize were affected remarkably.YD13/YD22 was the best relay-planting mode in which starch content and paste properties of both spring-sown and summer-sown maize cultivars were higher.Significant correlations among paste properties and starch content and its compositions were observed.Amylose content was negatively correlated with peak viscosity, trough, break down and final viscosity, positively correlated with setback and peak time.While the relationship between starch content, amylopectin content, amylopectin to amylose ratio and paste properties were contrary.Amylose content and amylopectin to amylose ratio can be used to evaluate the paste properties of grain starch.Peak viscosity was the most important trait of paste properties, which was positively correlated with trough, break down and final viscosity.

关 键 词：玉米 套作 淀粉含量 淀粉糊化特性 RVA 

分 类 号：S513[农业科学—作物学]