不同品种玉米淀粉的理化性质及相关性研究

Correlations Among Physico-Chemical Properties of Starches from Different Maize Cultivars

通过研究10个玉米品种淀粉的理化性质及其相关性,结果表明,淀粉的平均粒径与终黏度存在极显著负相关(r=-0.789,P<0.01),与回凝值存在显著负相关(r=-0.760,P<0.05)。淀粉的糊化温度与淀粉熔融起始温度、熔融峰值温度具有正相关关系(r=0.656,P<0.05;r=0.862,P<0.01)。淀粉的糊化峰黏度与崩解值呈极显著正相关(r=0.948,P<0.01),与熔融峰值温度、熔融终止温度呈极显著负相关(r=-807;r=-0.770,P<0.01)。崩解值与淀粉的熔融峰值温度、熔融终止温度具有显著负相关关系(r=-740;r=-0.683,P<0.05)。淀粉的终黏度与回凝值存在高度正相关(r=0.968,P<0.01)。淀粉的熔融起始温度、熔融峰值温度和熔融终止温度两两之间存在显著正相关。淀粉的熔融起始温度与淀粉的黏着性存在显著正相关(r=0.752,P<0.05)。淀粉的熔融终止温度与粘聚性存在显著正相关(r=0.646,P<0.05)。淀粉的凝胶硬度与黏着性存在极显著相关性(r=0.793,P<0.01)。

Physico - chemical properties of starches from 10 maize cultivars and the correlations among the indexes were studied. Results show as follows： The average diameter of stareh granules has extra signifieantly negative correlation with final viseosity（r = - 0.789, P 〈 0.01）and significantly negative correlation with setback （r = - 0.760, P 〈 0.05）. The pasting temperature is positively correlative to onset and peak temperatures （ r = 0. 656, P 〈 0.05 ; r = 0. 862, P 〈 0.01, respectively）. The peak viscosity has extra significantly positive correlation with breakdown （r = 0. 948, P 〈 0.01 ）, and extra significantly negative correlation with peak temperature and eonelusion temperature （ r = - 807; r = - 0. 770, P 〈0.01, respectively）. Setback is negatively correlative to peak temperature and conclusion temperature （r = -740; r = - 0.683, P 〈 0.05）. The final viscosity is highly correlative to sethaek （r= 0.968, P 〈 0.01）. The onset temperature is positively correlative to adhesiveness （r = 0. 752, P 〈 0.05）. The cohesiveness is positively correlative to conclusion temperature （ r = 0. 646, P 〈 0.05）. The hardness has extra signifieantly positive correlation with adhesiveness （ r = 0.793, P〈0.01）.