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1、作物學(xué)報ACTAAGRONOMICASINICA2011,37(2):331?338http://www.chinacrops.org/zwxb/ISSN0496-3490;CODENTSHPA9E-mail:xbzw@chinajournal.net.cnDOI:10.3724/SP.J.1006.2011.00331普通、甜、糯玉米果穗不同部位籽粒淀粉理化特性和顆粒分布差異*陸大雷郭換粉董策陸衛(wèi)平揚(yáng)州大學(xué)江蘇省作物遺傳生理重點(diǎn)實驗室/農(nóng)業(yè)部長江中下游作物生理生態(tài)與栽培重點(diǎn)開放實驗室,江蘇揚(yáng)州225009摘要:以普通玉米、甜玉米和糯
2、玉米為材料,研究了淀粉糊化特性、熱力學(xué)特性和顆粒分布等在果穗不同部位(基部、中部和頂部)間的變異情況。結(jié)果表明,甜玉米淀粉糊化特征值各項指標(biāo)均為頂部籽粒較高;普通玉米淀粉峰值黏度和崩解值亦為頂部籽粒較高,回復(fù)值在各部位間無顯著差異。糯玉米淀粉崩解值為頂部籽粒最高,峰值黏度和回復(fù)值在各部位間相對穩(wěn)定。甜玉米淀粉轉(zhuǎn)變溫度(起始溫度、峰值溫度和終值溫度)均為基部籽粒較高,而普通玉米在各部位間差異較小,糯玉米以中部籽粒較高,熱焓值在3個類型玉米各部位間變化不一。淀粉顆粒體積均呈雙峰分布,>17μm的體積比例以頂部籽粒最低,中部籽粒最高,<17
3、μm的體積比例以頂部籽粒最高,中部籽粒最低。碘結(jié)合力在糯玉米不同部位間差異較小,而甜玉米和普通玉米以頂部籽粒最低。相關(guān)分析表明,淀粉顆粒體積分布和碘結(jié)合力等指標(biāo)與糊化和熱力學(xué)特征值存在一定的相關(guān)關(guān)系,表明果穗不同部位淀粉糊化和熱力學(xué)特性的差異主要由顆粒分布及淀粉鏈長分布變化所致。關(guān)鍵詞:玉米淀粉;糊化特性;熱力學(xué)特性;果穗部位;粒度分布;碘結(jié)合力StarchPhysicochemicalCharacteristicsandGranuleSizeDistributionatApi-cal,MiddleandBasalEarPositio
4、nsinNormal,Sweet,andWaxyMaize*LUDa-Lei,GUOHuan-Fen,DONGCe,andLUWei-PingKeyLaboratoryofCropGeneticsandPhysiologyofJiangsuProvince,YangzhouUniversity/KeyLaboratoryofCropPhysiology,EcologyandCul-tivationinMiddleandLowerReachesofYangtzeRiver,MinistryofAgriculture,Yangzhou22
5、5009,ChinaAbstract:Thestarchphysicochemicalcharacteristicsandgranulesizedistributionatdifferentearpositions(apical,middle,andbasal)werestudiedusingnormal,sweet,andwaxymaize.Theresultsindicatedthatvaluesofviscositycharacteristicsforsweetmaizestarchwerehigheratapicalposit
6、ion.Normalmaizestarchpeakviscosity(PV)andbreakdown(BD)werehigheratapicalposition;whilesetback(SB)wassimilarforthreepositions.WaxymaizestarchpresentedthehighestBDatapicalposition;whilePVandSBweresimilarforthreepositions.Thetransitiontemperature(onset-,peak-,andconclusion
7、temperatures)washigheratbasalpositionforsweetmaize,similaramongthreepositionsfornormalmaize,andhigheratmiddlepositionforwaxymaize.Thechangetendencyfortheenthalpyofgelatinizationamongthreeearpositionswasdifferentforthreetypesofmaize.Starchgranulevolumedistributionfrequen
8、cyshowedatypicaltwo-peakcurve.Thepercentageforstarchgranulediameterhigherthan17μmwasthelowestatapicalpositiona
