不同高粱品系籽粒淀粉的构成与糊化特性相关性分析  

Correlation analysis of the composition and gelatinization properties of starch in grains of different sorghum varieties

作　　者：柯福来[1] 张旷野 朱凯[1] 邹剑秋 Ke Fuai;Zhang Kuangye;Zhu Kai;Zou Jianqiu(Institute of Sorghum Crops,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)

机构地区：[1]辽宁省农业科学院高粱研究所,辽宁沈阳110161

出　　处：《山西农业大学学报（自然科学版）》2023年第6期44-51,共8页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家谷子高粱现代农业产业技术体系饲用高粱育种岗位科学家项目(CARS-06-13.5-A11);国家谷子高粱现代农业产业技术体系饲用栽培岗位科学家项目(CARS-06-13.5-A22);高抗性淀粉高粱优异种质资源创制与应用(2021HQ1902);北方糯高粱优质种质创制与利用研究(23-410-2-15)。

摘　　要：[目的]高粱是重要的酿造原料,籽粒中淀粉含量和组分是影响高粱淀粉理化性质的重要因素,本研究通过不同淀粉组分与理化特性关系,揭示影响淀粉理化特性的主要因素,以期对优质高粱品种选育提供理论指导。[方法]以19个高粱品系为试材,测定籽粒中不同淀粉组分含量及糊化特性的指标,分析淀粉组分与糊化特性相关关系。[结果]19个高粱品系总淀粉平均含量为59.55%,直链淀粉含量平均值为11.55%,抗性淀粉含量平均值为8.07%,品系间抗性淀粉含量差异较大,支链淀粉含量平均值和支链淀粉比例的平均值分别为48.00%和80.75%,支直比的平均值为7.79%。6个淀粉组分相关性状间有3组呈极显著的负相关,2组呈极显著的正相关关系,以及一组呈显著的正相关关系。糊化特性方面,最终粘度,最低粘度和崩解值受支链淀粉比率和支直比的影响较大,峰值粘度,最低粘度和崩解值还与直链淀粉含量之间存在较大的关系,但与支链淀粉含量相关不显著,峰值粘度和崩解值还与总淀粉含量密切相关,而回生值则与直链,支链淀粉含量,支链淀粉比率以及支直比4个指标间存在显著的相关关系。籽粒中抗性淀粉含量主要对淀粉的峰值温度产生影响。[结论]高粱籽粒淀粉理化特性与淀粉组分及其比率密切相关,生产中要根据不同加工用途选择不同淀粉含量和组分的高粱品种。[Objective]Sorghum is an important brewing material.The starch content and composition in grains are significant factors affecting the physicochemical properties of sorghum starch.This study aimed to reveal the primary factors influencing the physical and chemical characteristics of starch through the relationship between different starch components and their properties,providing theoretical guidance for the selection and breeding of high-quality sorghum varieties.[Methods]In this study,19sorghum varieties were used as experimental materials.Measurements were conducted to determine various indicators of different starch components and gelatinization properties in the grains,and an analysis of the correlation between starch components and gelatinization characteristics were performed.[Results]The average total starch content among the 19 sorghum varieties was 59.55%.The average amylose content was 11.55%,and the resistant starch content averaged at 8.07%.There were significant differences in resistant starch content among the varieties.The average amylopectin content and its proportion were 48%and 80.75%,respectively.The average amylose to amylopectin ratio was 7.79%.Among the six starch component-related characteristics,three showed a highly significant negative correlation,two showed a highly significant positive correlation,and one showed a significant positive correlation.In terms of gelatinization characteristics,final viscosity,lowest viscosity,and breakdown values were significantly influenced by the amylopectin ratio and the amylose-to-amylopectin ratio.Peak viscosity,lowest viscosity,and breakdown value also showed a significant relationship with the amylose content but were not significantly associated with the amylopectin content.Peak viscosity and breakdown value were closely related to the total starch content.The lowest value was significantly correlated with the amylose and amylopectin content,amylopectin proportion,and amylose-to-amylopectin ratio.The resistant starch content in grains mainly affec

关 键 词：高粱 淀粉 糊化特性 相关性分析 

分 类 号：S514[农业科学—作物学]