糯玉米单交种籽粒淀粉黏度性状的相关和聚类分析  

Correlation and Cluster Analysis of Starch Viscosity Characteristics of Waxy Maize Hybrids

作　　者：薛林[1] 刘丽君[2] 李健 张丹[2] 徐辰武[2] 

机构地区：[1]江苏沿江地区农业科学研究所,江苏薛窑226541 [2]扬州大学作物遗传生理省级重点实验室,江苏扬州225009 [3]江苏省如皋市农业科学研究所,江苏如皋226500

出　　处：《江苏农业学报》2010年第1期28-33,共6页Jiangsu Journal of Agricultural Sciences

基　　金：国家重点基础研究发展计划项目(2006CB101700);江苏省高校自然科学研究重大项目(09KJA210002);江苏省农业科技自主创新基金项目[CX(09)637];江苏省高新技术研究计划项目(BG2005309)

摘　　要：淀粉品质常用淀粉黏度性状度量,对当前主要糯玉米单交种开展籽粒淀粉黏度性状的相关和聚类分析有助于了解糯玉米品种淀粉的特征,改良糯玉米品质以及推动糯玉米淀粉深加工产业的发展。选用30个糯玉米单交种为供试材料,对籽粒淀粉黏度性状进行相关和聚类分析。研究结果表明:不同糯玉米单交种的7个黏度性状均呈极显著差异,说明供试单交种间淀粉黏度性状存在较大变异。峰值黏度、谷值黏度和终值黏度3个性状两两之间,糊化温度与糊化时间2个性状之间均呈极显著正相关;而峰值黏度、谷值黏度、终值黏度3个性状与糊化温度、糊化时间2个性状之间呈负相关关系,但相关性不强;崩解值和回复值2个性状与峰值黏度、谷值黏度、终值黏度3个性状之间也基本呈正相关关系,但崩解值与糊化温度、糊化时间呈显著负相关,而回复值与糊化温度、糊化时间则相关不显著。30个单交种根据淀粉黏度性状可聚为2类,2类单交种数分别为22个和8个;各类之间的差异主要反映在黏度值的大小上,第Ⅰ类单交种黏度较大,但类内变异系数较小,第Ⅱ类单交种黏度较小,但类内变异系数较大。因此,本研究明确了各个单交种淀粉黏度性状参数,有利于推广和利用糯玉米品种,同时可避免因盲目使用不同糊化特性的糯玉米品种进行淀粉深加工而影响产品质量,从而利于推动糯玉米淀粉深加工产业的发展。Starch quality is commonly measured by viscosity properties. To better understand the starch characteristics of waxy maize ,30 waxy maize hybrids were selected as tested materials and correlation and cluster analyses of the vis-cosity properties were generated. The results showed that seven RVA pasting characteristics were very significant among different hybrids, which indicated the tested hy- brids had great variation in starch viscosity properties. The very significant positive correlations were found between peak viscosity, trough viscosity and final viscosity, and pasting temperature and pasting time also had highly significant positive correlation. Peak viscosity, trough viscos- ity and final viscosity were negatively correlated with pas- ting temperature and pasting time. Breakdown and setback were positively correlated with peak viscosity, trough viscosity and final viscosity, but the breakdown was negatively correla- ted with pasting temperature and peak time at a significant level. 30 hybrids were clustered into two categories based on seven starch viscosity properties, with the number of hybrids of category I and category II being 22 and 8, respectively. The difference between categories was primarily reflected in the value of viscosity and variation within each category. Hybrids in category I had a big viscosity value and a small coefficient of variation while those in category II showed a small viscosity value but a high coefficient of variation. According to the results, the blind use of waxy maize varieties with different starch viscosity characteristics in maize starch deed nrocessing industrv could he avoided.

关 键 词：糯玉米单交种 淀粉RVA黏度性状 相关分析 聚类分析 

分 类 号：S513.033[农业科学—作物学]