鲜食糯玉米贮藏过程中淀粉含量及相关酶活性变化的研究  

Research on the Change of Starch Content and Enzymes Activities Associated with Starch Synthesis in Fresh-Eating Waxy Corn in the Process of Storage

作　　者：王浩[1] 刘景圣[1] 郑明珠[1] 李昊[1] 

机构地区：[1]吉林农业大学食品科学与工程学院小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国粮油学报》2017年第3期6-10,24,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31171760)

摘　　要：以垦糯1号为研究对象,测定不同贮藏温度(5、15、25℃)下鲜食糯玉米中可溶性总糖、总淀粉、直链淀粉、支链淀粉的质量分数及淀粉相关酶活性在48 h贮藏期内的变化。结果表明,由于颗粒结合型淀粉合成酶(GBSS)活性和淀粉脱分支酶(DBE)活性随贮藏温度的升高贮藏时间的延长呈下降趋势,降低了对直链淀粉合成和积累的促进作用,而可溶性淀粉合成酶(SSS)活性和淀粉分支酶(SBE)活性随贮藏温度的升高贮藏时间的延长呈上升趋势,促进了支链淀粉的积累,且可溶性糖主要向支链淀粉转化,从而使鲜食糯玉米中支链淀粉质量分数和总淀粉质量分数升高;贮藏温度对鲜食糯玉米中淀粉质量分数变化影响显著,5℃条件下变化最缓慢,是鲜食玉米贮藏的理想温度。This study took maize - waxy - 1 as the research object, and the total soluble sugar contents, total starch contents, amylose contents, amylopectin contents and the enzymes activities associated with starch biosynthesis in fresh -eating waxy corn within 48 hours under different storage temperatures （5 ℃ ,15℃ ,25 ℃ ） were determined. The test results showed that the effect on the amylose synthesis and accumulation went down due to the decline of GBSS enzyme activity and DBE enzyme activity along with the increase of storage temperature and storage time. Because of the rise of SSS enzyme activity and SBE enzyme activity with the increase of storage time and storage temperatures, the accumulation of amylopectin was restrained, and the soluble sugar was mainly converted to amylopectin. In view of the above reasons, the amylopectin content and total starch content in fresh - eating waxy corn would increases along with the increase of storage temperature and storage time; storage temperature has significant effects on the changes of starch content in fresh - eating waxy corn. Under the storage condition of 5℃, the starch content changed more slower than that of 15 ℃ or 25 ℃, and 5 ℃ was the ideal temperature for the storage of fresh -eating waxy corn.

关 键 词：鲜食糯玉米 直链淀粉 支链淀粉 酶活性 

分 类 号：Q945.18[生物学—植物学]