作物学报2011，Vol.37Issue(2)：331-338,8.DOI: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颗粒分布差异
Starch Physicochemical Characteristics and Granule Size Distribution at Apical,Middle and Basal Ear Positions in Normal,Sweet,and Waxy Maize
摘要
Abstract
The starch physicochemical characteristics and granule size distribution at different ear positions (apical, middle, and basal) were studied using normal, sweet, and waxy maize.The results indicated that values of viscosity characteristics for sweet maize starch were higher at apical position.Normal maize starch peak viscosity (PV) and breakdown (BD) were higher at apical position; while setback (SB) was similar for three positions.Waxy maize starch presented the highest BD at apical position; while PV and SB were similar for three positions.The transition temperature (onset-, peak-, and conclusion temperatures) was higher at basal position for sweet maize, similar among three positions for normal maize, and higher at middle position for waxy maize.The change tendency for the enthalpy of gelatinization among three ear positions was different for three types of maize.Starch granule volume distribution frequency showed a typical two-peak curve.The percentage for starch granule diameter higher than 17 μm was the lowest at apical position and the highest at middle position.Iodine binding capacity was similar among three positions for waxy maize, whereas it was the lowest at apical position for sweet and normal maize.Correlations of starch granule volume distribution and iodine binding capacity with pasting and thermal characteristics indicated that the differences for pasting and thermal characteristics among different ear positions were resulted from the differences for starch granule size distribution and chain-length.关键词
玉米淀粉/糊化特性/热力学特性/果穗部位/粒度分布/碘结合力引用本文复制引用
陆大雷,郭换粉,董策,陆卫平..普通、甜、糯玉米果穗不同部位籽粒淀粉理化特性和颗粒分布差异[J].作物学报,2011,37(2):331-338,8.基金项目
本研究由国家自然科学基金项目(30971731,31000684),江苏省作物栽培生理重点实验室开放课题(02738800372)和扬州大学博士启动基金(2009087)资助. （30971731,31000684）
