糯玉米籽粒蛋白质含量及组分与其他品质性状的关系  

Relationship Between Protein Content and Composition and Other Quality Traits in Waxy Maize Kernel

作　　者：宋旭东 张舒钰 马亮 马璐 章慧敏 张振良[1] 周广飞[1] 冒宇翔[1] 陆虎华[1] 陈国清[1,2] 郝德荣 SONG Xudong;ZHANG Shuyu;MA Liang;MA Lu;ZHANG Huimin;ZHANG Zhenliang;ZHOU Guangfei;MAO Yuxiang;LU Huhua;CHEN Guoqing;HAO Derong(Jiangsu Yanjiang Area Institute of Agricultural Sciences,Rugao 226541,China;Jiangsu Collaborative Innovation Center for Modern Crop Production,Nanjing 210095,China)

机构地区：[1]江苏沿江地区农业科学研究所,江苏如皋226541 [2]江苏省现代作物生产协同创新中心,江苏南京210095

出　　处：《大麦与谷类科学》2025年第1期12-17,共6页Barley and Cereal Sciences

基　　金：江苏省揭榜挂帅项目[JBGS(2021)054];沿江所学科建设基金[YJXK(2023)201];南通市科技计划(JC12022088、MS2023057);江苏省农业科技自主创新资金项目[CX(23)1043];江苏省现代农机装备与技术示范推广项目(NJ2023-05);江苏现代农业产业技术体系建设专项资金。

摘　　要：探讨蛋白质质量分数和组分对糯玉米品质的影响,可为优质糯玉米新品种的选育提供理论依据。通过选用8个籽粒蛋白质质量分数差异显著的糯玉米自交系,测定籽粒的营养品质(蛋白质质量分数及组分、淀粉质量分数、脂肪质量分数)和蒸煮品质(RVA糊化参数、DSC热力学特性和胶稠度)等指标,并进行相关性分析,评价营养品质与蒸煮品质的关系。结果表明:在供试材料中,自交系YBW1和HMZW的蛋白质的质量分数(>15%)显著高于其他自交系,其蛋白质组分也较多。相关性分析发现,籽粒蛋白质质量分数与清蛋白质量分数(r=0.61)、醇溶蛋白质量分数(r=0.86)、谷蛋白质量分数(r=0.73)呈显著或极显著正相关,说明决定蛋白质总量的蛋白质组分主要是清蛋白、醇溶蛋白和谷蛋白。蛋白质质量分数与糊化特性无相关性,而与热力学特性显著相关。清蛋白、醇溶蛋白和谷蛋白与热力学特性呈显著正相关,而谷蛋白与糊化特性呈显著负相关。糯玉米籽粒蛋白质质量分数、清蛋白、醇溶蛋白和谷蛋白影响淀粉的回生性,而谷蛋白质量分数还影响淀粉的糊化特性。Exploring the impact of protein content and composition on the quality of waxy maize can provide a theoretical foundation for the breeding of new high-quality waxy maize varieties.In this study,eight waxy maize inbred lines with significant difference in grain protein mass fraction were selected,and the nutritional quality(protein content,starch content,fat content)and cooking quality(RVA pasting parameters,DSC thermodynamic properties and gel consistency)were measured.The correlation analysis was conducted to evaluate the relationship between nutritional quality and cooking quality.The results showed that among the tested materials,the protein content of YBW1 and HMZW(>15%)was significantly higher than that of other inbred lines,and their protein composition was also higher.Correlation analysis showed that total protein content was significantly positively correlated with albumin(r=0.61),prolamin(r=0.86),and glutelin(r=0.73),indicating that the main protein components determining the total protein content are albumin,prolamin,and glutelin.Protein content had no correlation with pasting properties,but was significantly correlated with thermodynamic characteristics.Albumin,prolamin,and glutelin were significantly positively correlated with thermodynamic properties,and glutelin was significantly negatively correlated with pasting properties.The total protein content,albumin,prolamin,and glutelin in waxy maize kernel affected starch retrogradation,while glutelin content also influenced starch pasting properties.

关 键 词：蛋白质 蛋白质组分 糊化特性 热力学特性 糯玉米 

分 类 号：S513[农业科学—作物学]