糯玉米淀粉理化特性基因型差异研究

Genotypic Differences for Starch Physicochemical Features of Waxy Corn

以15个糯玉米品种为材料,研究其淀粉理化特性的基因型差异。结果表明,淀粉中Cu、Fe、Mn、S、K、Na、Mg等7个元素含量糯玉米品种间无显著差异,最大吸收波长、碘结合力和回复值均表现出典型的糯性特征,糊化温度、起始温度、峰值温度和终值温度品种间虽有显著差异,但变异系数较小。膨胀势、溶解度、峰值黏度、崩解值、热焓值和回生值品种间有显著差异。相关分析表明,S元素含量与回复值、糊化温度显著正相关,与溶解度和崩解值显著负相关。Ca元素含量与热焓值显著正相关。溶解度与直径9～13μm淀粉粒比例显著负相关,与直径>17μm淀粉粒比例显著正相关。

The genotypic differences for starch physicochemical features of waxy corn were studied using 15 va- rieties as materials. The results showed that Cu, Fe, Mn, S, K, Na, and Mg contents were similar among 15 varieties. The values of k iodine binding capacity, and feedback all presented typical waxy feature. The coefficient of varia- tion for pasting - , onset - , peak - , and conclusion temperature was small though it was significantly different among varieties. Significantly differences were showed for swell power, solubility, peak viscosity, breakdown, enthalpy, and setback rate among different varieties. S content was significantly positive related to setback and pasting temperature, while it was significantly negative related to solubility and breakdown. Ca content was significantly positively related to enthalpy. Solubility was significantly positive related to the percentage of starch granule that diameter higher than 17 μm, while it was significantly negative related to the percentage of starch granule that diameter between 9 and 13μm.