大麦强、弱势粒胚乳淀粉体发育及淀粉理化性质的比较研究  

Comparison study on development of endosperm amyloid and physicochemical properties of starch from superior and inferior grains inbarley

作　　者：姜恩熙 陈思 高健祁 刘子萌 陶一锴 黄心如 褚毅泽 陈昕钰 熊飞[1] JIANG Enxi;CHEN Si;GAO Jianqi;LIU Zimeng;TAO Yikai;HUANG Xinru;CHU Yize;CHEN Xinyu;XIONG Fei(College of Bioscience and Biotechnology,Yungzhou University,Yangzhou 225009,China)

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2023年第6期18-25,共8页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(31971810);江苏省大学生创新创业训练计划项目(202311117160Y)。

摘　　要：以大麦品种白青稞C2-2为材料,通过树脂切片观察大麦胚乳淀粉体发育的结构特征,同时提取成熟大麦籽粒的淀粉,测定其形态、结构、功能等理化性质,研究大麦强、弱势粒胚乳淀粉体发育及理化性质的差异。结果表明:大麦强势粒胚乳中淀粉体的发育较弱势粒好,胚乳淀粉的充实度更高;强、弱势粒淀粉的形态和晶体类型基本相似,但淀粉结构存在一定差异;强势粒淀粉的相对结晶度显著高于弱势粒,但1022/995 cm^(-1)吸收峰强度的比值却显著低于弱势粒;大麦强势粒淀粉的峰值黏度、低谷黏度和最终黏度均显著高于弱势粒,表现出较好的糊化特性。In order to investigate the differences of endosperm amyloid development and physicochemical properties between superior and inferior grains in barley, white highland barley C2-2 was used as material in this study and the structural characteristics of amyloid development in barley endosperm were observed by resin slicing. Meanwhile, starch was extracted from mature barley grains to determine its physicochemical properties, such as morphological, structural, and functional prameters. The results showed that the development of endosperm amyloid in barley superior grains was better than that in inferior grains, and the filling degree of endosperm amyloid in superior grains was higher. The morphology and crystal type of superior and inferior grains starch were basically similar, but the structure of starch was different. The relative crystallinity of starch from superior grains was significantly higher than that of inferior grains, while the ratio of 1 022/995 cm^(-1) was significantly lower than that of inferior grains. Moreover, the peak viscosity, trough viscosity and final viscosity of barley superior grains starch were significantly higher than those of inferior grains starch, showing better pasting properties.

关 键 词：大麦 强势粒 弱势粒 淀粉体 理化性质 

分 类 号：S512.3[农业科学—作物学]