鲜食糯玉米采后与食用品质相关的糖代谢变化  

Changes of carbohydrate metabolism related eating quality of postharvest fresh waxy corn

作　　者：龚魁杰[1] 陈利容[1] 朱立贵[1] 孙军[1] 

机构地区：[1]山东省农业科学院作物研究所,济南250100

出　　处：《食品科技》2011年第12期170-173,共4页Food Science and Technology

基　　金：山东省自然科学基金项目(Y2007D66)

摘　　要：研究了鲜食糯玉米采后与食用品质相关的糖代谢变化以及温度变化对糖代谢的影响。结果表明:鲜食糯玉米采后的蔗糖、还原糖、总糖含量都有较大下降,导致甜味品质下降;直链淀粉含量持续上升,而支链淀粉含量达到峰值后下降,导致黏滞性下降;木质素含量随贮藏时间延长而升高,导致柔嫩度下降。与20℃贮藏温度对比,贮藏温度为0℃时总糖含量下降较为缓慢;直链淀粉、木质素含量增速降低;支链淀粉含量峰值较低,下降幅度较小,表明低温贮藏有助于延缓食用品质的下降进程。The carbohydrate metabolism related eating quality of postharvest fresh waxy corn and the effect of different temperature on it was studied.The result showed that the content of sucrose,reducing sugar and total soluble sugar continued to decline after harvested,which led the sweetness quality to drop.The content of amylose increased continuously and amylopectin declined after reaching the peak value,which resulted in the glutinousity decreasing.The content of lignin improved with the elongating of storage time,which brought the tenderness dropped.Compared with the condition of 20 ℃ storage temperature,when stored at 0 ℃ the content of sucrose decreased slowly,the increasing speed of amylose and lignin content dropped,while the content of amylopectin was low in the peak value.The result proved that low temperature storage had the benefit of slowing down the deteriorating course of eating quality.

关 键 词：鲜食糯玉米 采后 糖代谢 食用品质 低温 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]