普通玉米籽粒淀粉理化特性的粒位间差异  

Physicochemical properties at apical and basal ear positions of normal maize grain flours

作　　者：王鑫[1] 陆大雷[1] 闫发宝[1] 徐仁超[1] 陆卫平[1] 

机构地区：[1]扬州大学江苏省作物遗传生理重点实验室/农业部长江中下游作物生理生态与栽培重点开放实验室,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2014年第1期67-70,共4页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(30971731、31000684)

摘　　要：以6个普通玉米品种为材料，分析籽粒淀粉理化特性的粒位间差异。结果表明：总体上籽粒淀粉中直链淀粉含量粒位间无显著差异，但RVA黏度特征值中峰值黏度、谷值黏度、终值黏度、崩解值和回复值基部粒位较高，糊化温度基部粒位较低。DSC研究表明，热焓值、终值温度和回生值各品种粒位间均无显著差异，而起始温度和峰值温度品种间表现不一。总体上，基部籽粒淀粉粒平均粒径较低，直径9～13及17μm以上淀粉粒比例较低。相关分析表明，直径17μm以上淀粉粒分布比例与峰值黏度、谷值黏度和崩解值显著负相关，且粒径与峰值黏度显著负相关。The grain starch physicochemical properties at apical and basal ear positions were studied using 6 normal maize varieties as materials. The results showed that amylose content in starch was similar between apical and basal ear positions in general, and the peak, trough, final, breakdown, and setback viscosity of the starch were higher at basal ear positions, while the pasting temperature were lower at basal ear positions. DSC results showed that starch gelatinization enthalpy, final temperature, and percentage of retrogradation were similar between apical and basal ear positions, while onset and peak temperature were different between two ear positions for various varieties. In general, the starch granule size, the percentage of diameter between 9--13/lm, and the percentage of diameter higher than 17 txm were lower at basal ear positions. The correlation analysis indicated that the percentage of diameter higher than 17μm were negatively correlated to peak, final, and breakdown viscosity, and starch average granule diameter were also negatively correlated to peak viscosity.

关 键 词：玉米 粒位 直链淀粉含量 RVA热力学特性 淀粉粒径 

分 类 号：S513[农业科学—作物学]