摘要
通过测定55个玉米品种(系)籽粒的物理性状、淀粉品质及蛋白质组分,分析它们之间的简单相关关系。结果表明:容重与各淀粉组分含量呈负相关,与角质率、低谷粘度、最终粘度、回冷值、峰值时间、糊化温度呈极显著正相关;角质率与醇溶蛋白、谷蛋白、总蛋白含量及峰值时间和糊化温度呈极显著正相关,与膨胀势、峰值粘度和稀懈值呈显著负相关;直链淀粉含量与稀懈值负相关,与膨胀势、峰值粘度、低谷粘度、最终粘度、回冷值、峰值时间和糊化温度均表现一定的正相关;支链淀粉含量、总淀粉含量以及支/直比与糊化温度正相关,与其它粘度指标负相关;峰值粘度与低谷粘度、稀懈值、最终粘度和回冷值的相关程度较高,是衡量淀粉糊化特性的最重要指标;醇溶蛋白与总蛋白和粘度性状间的关系更密切,醇溶蛋白含量的变化对于总蛋白含量变化及淀粉特性的影响最大。文章还提出今后要加强支链淀粉、峰值时间、糊化温度和醇溶蛋白含量等对加工品质影响的研究。
Physical characters, starch quality and protein fractions of 55 maize cultivars （lines） were measurded and their simple correlations were analyzed. The results indicate that test weight is negatively correlated to contents of starch compositions, and positively correlated, at significant level, tovitreous rate, trough viscosity, final viscosity, set back,peak time, and pasting temperature. Vitreous rate is positively correlated to gliadin content,glutenin content,total protein content, peak time, and pasting temperature, and negativel correlated to swelling power, peak viscosity, and break down, both at significant level. Negative correlation between amylose content and break down, and positive correlation between amylose content and swelling power, peak viscosity, trough viscosity, final viscosity, set back, peak time, and pasting temperature are also observed. Amylopectin content,total starch content, and amylopectin to amylose ratio are positively correlated only to pasting temperature, but negatively correlated to other paste properties. Peak viscosity is the most important trait of paste properties, which has much closer correlations with trough viscosity, break down, final viscosity, and set back. Gliadin content has a great effect on total protein content and starch paste properties. the further research on the effects of amylopectin, peak time, paste temperature, and gliadin content on the processing quality are emphasized.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第6期19-24,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(30471025)
农业科技跨越计划(2003
19号)
关键词
玉米
容重
角质率
淀粉
蛋白质组分
品质
maize, test weight, vitreous rate, starch, protein fractions, quality
