糖型与淀粉型木薯后代块根品质与发酵特性

Quality and fermentation property of storage root of sugary and starchy cassava offspring

为了研究糖型与淀粉型木薯后代块根品质与发酵特性,测定了28个木薯品系块根的干物质、淀粉、总糖、还原糖、粗蛋白和灰分等主要品质性状。结果表明,淀粉型木薯后代块根的淀粉(14.52%)、总糖(27.48%)、干物质(41.24%)、粗蛋白(1.67%)和灰分(0.25%)含量,总体上比糖型木薯后代块根高;糖型木薯后代块根还原糖含量(2.01%)显著高于淀粉型木薯后代块根(0.61%)(P<0.05),而其淀粉含量仅6.62%。相关分析表明,还原糖与淀粉、总糖、干物质和粗蛋白等性状均呈显著负相关(P<0.05)。通过杂交改良克服负相关,新品系SM03块根的乙醇转化率达到53.7 mL/100 g干质量,产酒精34.73 L/hm^2。SM03和SC16只糖化、不经过糊化预处理,酵母发酵分别产酒精31.13 L/hm2、27.80 L/hm^2,均是很有推广价值的能源木薯新品种。

In order to study the quality and fermentation property of root of sugary and starchy cassava offspring,the main quality traits including dry matter,starch,total carbohydrates,reducing sugar,crude protein and ash contents in storage roots of 28 cassava varieties were assayed.The results showed that the contents of starch(14.52%),total carbohydrates(27.48%),dry matter(41.24%),crude protein(1.67%)and ash(0.25%)in starchy cassava offspring were all higher than those in sugary cassava offspring.The reducing sugar content(2.01%)in sugary cassava offspring was significantly higher than that in starchy cassava offspring(0.61%)(P<0.05),but their starch content was only 6.62%.The correlation analysis indicated that the reducing sugar was significant negatively correlated with starch,total carbohydrate,dry matter and crude protein(P<0.05).The negative correlation could be broken by hybrid improvement,and the storage roots of new variety SM03 obtained an ethanol transformation rate of 53.7 ml/100 g dry mass,and the ethanol yield was 34.73 L/hm^2.Two varieties SM03 and SC16 were only saccharified,without gelatinization pretreatment,after yeast fermentation,the ethanol yield reached 31.13 L/hm^2 and 27.80 L/hm^2,respectively,which were all new cassava varieties with great promotion value.