山西农业大学学报（自然科学版）2023，Vol.43Issue(6)：44-51,8.DOI:10.13842/j.cnki.issn1671-8151.202305028
不同高粱品系籽粒淀粉的构成与糊化特性相关性分析
Correlation analysis of the composition and gelatinization properties of starch in grains of different sor-ghum varieties
摘要
Abstract
[Objective]Sorghum is an important brewing material.The starch content and composition in grains are significant factors affecting the physicochemical properties of sorghum starch.This study aimed to reveal the primary factors influencing the physical and chemical characteristics of starch through the relationship between different starch components and their proper-ties,providing theoretical guidance for the selection and breeding of high-quality sorghum varieties.[Methods]In this study,19 sorghum varieties were used as experimental materials.Measurements were conducted to determine various indicators of differ-ent starch components and gelatinization properties in the grains,and an analysis of the correlation between starch components and gelatinization characteristics were performed.[Results]The average total starch content among the 19 sorghum varieties was 59.55％.The average amylose content was 11.55％,and the resistant starch content averaged at 8.07％.There were sig-nificant differences in resistant starch content among the varieties.The average amylopectin content and its proportion were 48％and 80.75％,respectively.The average amylose to amylopectin ratio was 7.79％.Among the six starch component-re-lated characteristics,three showed a highly significant negative correlation,two showed a highly significant positive correla-tion,and one showed a significant positive correlation.In terms of gelatinization characteristics,final viscosity,lowest viscosi-ty,and breakdown values were significantly influenced by the amylopectin ratio and the amylose-to-amylopectin ratio.Peak vis-cosity,lowest viscosity,and breakdown value also showed a significant relationship with the amylose content but were not sig-nificantly associated with the amylopectin content.Peak viscosity and breakdown value were closely related to the total starch content.The lowest value was significantly correlated with the amylose and amylopectin content,amylopectin proportion,and amylose-to-amylopectin ratio.The resistant starch content in grains mainly affected the peak temperature of the starch.[Conclu-sion]The physicochemical properties of sorghum grain starch were closely related to the starch components and their ratios.It is important in production to select different sorghum varieties with specific starch contents and compositions based on various processing purposes.关键词
高粱/淀粉/糊化特性/相关性分析Key words
Sorghum/Starch/Gelatinization Characteristics/Correlation analysis分类
农业科技引用本文复制引用
柯福来,张旷野,朱凯,邹剑秋..不同高粱品系籽粒淀粉的构成与糊化特性相关性分析[J].山西农业大学学报（自然科学版）,2023,43(6):44-51,8.基金项目
国家谷子高粱现代农业产业技术体系饲用高粱育种岗位科学家项目(CARS-06-13.5-A11) （CARS-06-13.5-A11）
国家谷子高粱现代农业产业技术体系饲用栽培岗位科学家项目(CARS-06-13.5-A22) （CARS-06-13.5-A22）
高抗性淀粉高粱优异种质资源创制与应用(2021HQ1902) （2021HQ1902）
北方糯高粱优质种质创制与利用研究(23-410-2-15) （23-410-2-15）
