摘要
以普通玉米(苏玉24号,SY-24)、糯玉米(紫花糯玉米,ZY)和甜玉米(京晶3号,TY)为试材,研究了不同玉米品种的组分差异及不同发芽阶段生理生化和碳水化合物组成的变化。结果表明:不同品种玉米之间存在组分差异,SY-24的千粒重和直链淀粉含量最高,ZY中未检测到直链淀粉;ZY的水分、还原糖、可溶性糖、Mg、Na和Ca的含量最高;TY中的类胡萝卜素、可溶性蛋白、游离氨基酸、灰分、粗脂肪、Zn和K含量最高。SY-24中未检出Ca;TY和SY-24中Fe含量没有显著差异(P>0.05),但均显著高于ZY(P<0.05),分别是ZY中铁含量的4.69和1.04倍。在发芽过程中,芽长、发芽率、呼吸强度逐渐升高,干物质含量逐渐降低;淀粉酶活力而逐渐增加,β-淀粉酶活力显著高于α-淀粉酶活力(P<0.05);在淀粉酶作用下,淀粉含量逐渐降低,淀粉颗粒逐渐变小,ZY中没有检测到直链淀粉,SY-24和TY直链淀粉含量随发芽时间延长呈先增加后降低,并分别在第24 h和第36 h达到最大值,分别是未发芽的3.10倍和1.46倍;可溶性糖在发芽过程中呈现波动变化;ZY和SY-24中还原糖含量逐渐增加;TY中还原糖含量呈现先降低后增加的趋势,在发芽地12 h达到最低,与未发芽相比降低了15.44%。
In this paper, normal maize （ Suyu 24, SY - 24 ）, waxy maize （ Zihua waxy maize, ZY） and sweet maize （Jingjing 3,TY） were used as the research material. Composition differences and the changes of main physio - bio- chemical properties and carbohydrate components of the three maize varieties during different periods of germination were investigated. The results showed that：There were some composition differences among the three maize varieties. SY- 24 had the highest 1 000 kernel weight and amylose content among the three maize varieties. Amylose was not detected in ZY. ZY had the highest contents of moisture, reducing sugar, soluble sugars, Mg, Na and Ca and the high- est contents of carotenoids, soluble protein, free amino acids, ash, crude fat, Zn and K were observed in TY. However, Ca was not detected in SY - 24. Fe content was no significantly different between TY and SY - 24 （ P 〉 0.05 ）, but both were significantly higher than that in ZY（P 〈0.05） ,4.69 times and 1.04 times more than that in ZY,respectively. With the increase of germination time, the dry matter content of the three maize varieties decreased; shoot length and germination rate gradually increased ; amylase activity gradually increased. But, β - amylase activity in the three maize varieties was significantly higher than α - amylase （ P 〈 0.05 ）. The starch content and granule size de- creased by amylase catalyzing. There was no amylose produced during germination of ZY. During maize germination, amylose content in SY -24 and ZY first increased then decreased,and reached the maximum at 24 h and 36 h,which were 3.10 times and 1.46 times as compared with that of non - germinated, respectively. Soluble sugars had a fluctua- tion change among SY -24, ZY and TY. Reducing sugar in ZY and SY -24 were gradually increased. However, TY was first decreased then increased and reached the minimum at 12 h with 15.44% lose compared to that of non - ger-minated.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第10期18-25,共8页
Journal of the Chinese Cereals and Oils Association
基金
江苏省农业科技自主创新计划[cx(11)2067]
关键词
玉米
发芽
碳水化合物
代谢变化
maize, germination, carbohydrates, metabolism
