玉米发芽过程中碳水化合物代谢变化的研究  

Preliminary Study on Carbohydrate Metabolism during Maize Germination

作　　者：刘娟[1] 史晓媛[1] 王庆南 陈沁滨 蔡露[1] 韩永斌[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]南京市蔬菜科学技l术研究所,江苏南京210014

出　　处：《食品科学》2011年第11期97-102,共6页Food Science

基　　金：南京市科技支撑计划项目(200901008)

摘　　要：以苏玉24号玉米品种为试材,研究不同发芽阶段玉米的主要生理生化变化和碳水化合物组成变化。结果显示:随着发芽时间的延长,干物质含量减少,芽长和发芽率均呈现不同程度的增加,呼吸强度整体呈上升的趋势,可溶性蛋白在发芽60h达到最低,与未发芽相比降低了39.47%;淀粉酶活力逐渐增大,α-淀粉酶、β-淀粉酶和总淀粉酶活力在发芽60h时分别是未发芽玉米的4.74、16.82倍和14.41倍,在发芽108h时分别是未发芽玉米的18.33、69.77倍和59.58倍;在淀粉酶的作用下,淀粉含量总体呈下降的趋势,60h达到最小值,比未发芽玉米降低了12.62%;直链淀粉含量总体也呈下降的趋势,发芽60h后比未发芽降低了3.19%,而还原糖、可溶性糖逐渐增大,在发芽72h达到最大值,分别是未发芽玉米的4.69倍和6.88倍;同时DE值(dextrose equivalent value)先增大后减小,在发芽36h后变化显著(P<0.05),并在发芽84h达到最大值,是未发芽玉米的13.71倍。各指标相关性表明玉米发芽过程中主要生理变化对碳水化合物的组成有很大影响。In this study,the maize variety Suyu 24 was used as the material for the investigation of the changes of main physio-biochemical reaction and carbohydrate components during germination.The results showed that as the germination proceeded,the content of dry matter decreased,and shoot length and germination rate increased at different degrees,respiratory intensity showed an increasing tendency,while soluble protein content reached the lowest level at the end of the 60th h and decreased by 39.47% compared to that of non-germinated control.The activities of α-amylase,β-amylase and total amylases gradually rose throughout the 108-h germination period and were 4.74,16.82 and 14.41 times higher than those in non-germinated control at the end of the 60th h and 18.33,69.77 and 59.58 times at the end of the 108th h.Under the function of amylases,the total starch content declined gradually and reached its minimum level at the end of the 60th h,which was 12.62% lower than that of non-germinated control;similarly,the amylose content displayed a general tendency to descend,and its values at the end of the 60th h was decreased by 3.19% compared to that of non-germinated control.The change trend of the DE value followed a decrease-increase-decrease pattern and a remarkable change was observed after the 36h h until the end of the germination,resulting in the maximum value 84 h after the beginning of the germination,which was increased by 13.71 times compared to that of non-germinated control.Correlation analysis of various parameters under investigation demonstrated that major physiological changes had a considerable effect on the composition of carbohydrates during the germination of maize.

关 键 词：玉米 发芽 碳水化合物 代谢变化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]