播期对不同糯玉米品种淀粉糊化特性的影响

doi:10.16035/j.issn.1001-7283.2018.04.013

摘要/Abstract

摘要：

以京科糯2000等9个糯玉米品种为试验材料,设置2个播期处理,利用快速黏度分析仪（RVA）研究不同播期条件下糯玉米品种淀粉糊化特性。结果表明,参试糯玉米品种的淀粉糊化特性（RVA谱）在品种和播期间均存在显著差异。不同播期间,参试糯玉米品种峰值黏度、崩解值随播期推迟呈升高趋势。不同品种间,农科糯387和京科糯2000的峰值黏度、崩解值相对较高。京科糯2000、农科糯387、京花糯2017和兆玉18的黏度在播期间变化较小,说明其播期适应性良好。环境条件及糯玉米淀粉糊化特征值之间存在较好的相关性,平均气温与峰值黏度和崩解值呈极显著正相关。峰值黏度、谷值黏度、崩解值和终值黏度之间呈极显著正相关。以参试糯玉米品种的淀粉糊化特性指标进行系统聚类分析,可将参试糯玉米品种分为3类,其中京科糯2000和农科糯387峰值黏度和崩解值高,黏度特性最优;京科糯656、京花糯2017、京科糯569、京花糯2008及京紫糯218峰值黏度和崩解值相对较高,黏度特性好;万糯2000和兆玉18峰值黏度和崩解值较低,黏度特性较差。

关键词: 糯玉米, 播期, 品种, 淀粉糊化特性

Abstract:

An experiment was conducted to study the starch gelatinization characteristics of different waxy maize varieties by two different sowing dates, using nine waxy corn varieties. The result showed that the starch gelatinization characteristics (RVA) of waxy maize varieties were significantly different between the variety and sowing date. During the different sowing dates, the peak viscosity and disintegration value of the waxy maize varieties were increased with the delay of sowing date. Among the different varieties, the peak viscosity and disintegration value of Nongkenuo 387 and Jingkenuo 2000 were relatively higher. The viscosity of Jingkenuo 2000, Nongkenuo 387, Jinghuanuo 2017 and Zhaoyu 18 were changed fewer during two sowing dates, indicating that those waxy maize varieties had the good adaptability under different sowing dates. There was a good correlation between the environmental conditions and the gelatinization characteristics of waxy maize flour, and the average temperature was significantly positively correlated with the peak viscosity and disintegration value. The peak viscosity, the gluten value viscosity, the disintegration value, the breakdown value and the final value viscosity were observed positively correlated with each other. Comprehensive analysis of the starch gelatinization characteristics under different sowing date treatments, the Jingkenuo 2000 and Nongkenuo 387 were the highest peak viscosity and breakdown value, so it’s belong to the best viscosity characteristic; the peak viscosity and the breakdown value of Jingkenuo 656, Jinghuanuo 2017, Jingkenuo 569, Jinghuanuo 2008 and Jingzinuo 218 were relatively higher, the peak viscosity and the breakdown value of Wannuo 2000 and Zhaoyu 18 were the lowest.

Key words: Waxy maize, Sowing date, Variety, Starch gelatinization characteristics

樊艳丽,董会,卢柏山,史亚兴,高宁,史亚民,徐丽,席胜利,张翠芬,刘焱辉. 播期对不同糯玉米品种淀粉糊化特性的影响[J]. 作物杂志, 2018 (4): 79–83

Yanli Fan,Hui Dong,Baishan Lu,Yaxing Shi,Ning Gao,Yamin Shi,Li Xu,Shengli Xi,Cuifen Zhang,Yanhui Liu. Effects of Sowing Date on Starch Gelatinization Characteristics of Different Waxy Maize Varieties[J]. Crops, 2018(4): 79–83

图/表 5

表1

图1

表2

不同播期处理糯玉米淀粉RVA特征值"

品种 Variety	播期 Sowing date	峰值黏度(cp) Peak viscosity	谷值黏度(cp) Trough viscosity	崩解值(cp) Breakdown	终值黏度(cp) Final viscosity	峰值时间(min) Peak time	糊化温度(℃) Pasting temperature
京科糯656	S1	1 728±23.4b	696±9.8b	1 032±45.5b	909±23.6b	3.9±0.5a	79.2±2.3a
Jingkenuo656	S2	1 880±32.1a	739±4.7a	1 141±35.6a	979±17.5a	3.9±0.3a	77.6±1.6b
京花糯2017	S1	1 731±13.5b	767±10.4a	964±15.7b	987±23.3a	4.1±0.4a	80.8±3.6a
Jinghuanuo2017	S2	1 819±12.4a	772±9.8a	1 047±61.3a	986±15.2a	4.0±0.7a	79.3±3.3a
京科糯569	S1	1 712±17.9b	796±14.4b	916±45.7b	1 060±16.9b	4.1±0.7a	79.2±4.9a
Jingkenuo569	S2	1 964±9.9a	870±10.3a	1 094±39.8a	1 130±29.9a	4.1±0.5a	79.2±5.1a
京花糯2008	S1	1 546±11.2b	603±15.7b	943±54.5b	783±23.1b	4.1±0.4a	79.2±3.2a
Jinghuanuo2008	S2	2 018±10.8a	926±8.8a	1 092±10.9a	1 269±15.9a	4.0±0.2a	76.8±2.9b
京紫糯218	S1	1 543±14.4b	705±3.6b	838±22.4b	961±34.3b	4.2±0.1a	79.2±3.6a
Jingzinuo218	S2	2 022±16.1a	893±10.1a	1 129±29.5a	1 246±44.4a	4.1±0.4a	78.5±5.4a
京科糯2000	S1	1 828±13.3b	775±8.9b	1 053±33.3b	1 052±15.8b	3.9±0.3a	78.4±2.1a
Jingkenuo2000	S2	2 073±10.9a	804±1.7a	1 269±49.8a	1 074±24.2a	3.9±0.5a	77.6±1.9a
农科糯387	S1	2 097±2.2b	912±9.9a	1 185±65.5b	1 199±56.4b	3.9±0.2a	78.4±2.8a
Nongkenuo387	S2	2 119±3.5a	883±6.5a	1 236±34.5a	1 220±23.5a	3.9±0.2a	78.4±4.4a
万糯2000	S1	1 411±14.6a	764±11.3a	825±33.1a	997±11.9a	4.1±0.1a	80.1±3.2a
Wannuo2000	S2	1 409±15.5a	593±10.5b	818±23.6a	743±27.9b	4.1±0.4a	80.8±4.4a
兆玉18	S1	1 452±11.8b	677±9.9a	775±16.5b	892±33.3b	4.2±0.2a	81.6±5.1a
Zhaoyu18	S2	1 597±17.7a	699±2.4a	898±32.2a	946±42.3a	4.1±0.2a	80.0±2.2a
变异来源	品种Variety (V)	**	**	**	**	**	**
Source of	播期 Sowing date (S)	**	**	**	**	**	**
variation	V×S	**	**	**	**	**	**

表2

表3

图2

参考文献 19

[1]	陆大雷, 王鑫, 孙旭利 , 等. 基肥配施和拔节期追氮对糯玉米粉糊化特性的影响. 中国农业科学, 2013,46(5):909-916. doi: 10.3864/j.issn.0578-1752.2013.05.005
[2]	孔令平, 张海艳, 赵延明 . 播期和密度对不同玉米品种淀粉糊化特性和子粒品质的影响. 玉米科学, 2014,22(3):98-102,108.
[3]	杨欢, 施燕凌, 陆大雷 , 等. 播期对夏播糯玉米淀粉理化特性的影响. 核农学报, 2016,30(9):1754-1762. doi: 10.11869/j.issn.100-8551.2016.09.1754
[4]	陆大雷, 王德成, 赵久然 , 等. 生长季节对糯玉米淀粉晶体结构和糊化特性的影响. 作物学报, 2009,35(3):499-505. doi: 10.3724/SP.J.1006.2009.00499
[5]	陈江, 王燕, 黄斌全 , 等. 不同类型玉米籽粒淀粉积累、相关酶活及基因表达差异分析. 核农学报, 2012,26(2):217-230.
[6]	陆芳芳, 陆卫平, 刘萍 , 等. 糯玉米淀粉RVA 黏度的杂种优势分析. 作物学报, 2006,32(4):503-508. doi: 10.3321/j.issn:0496-3490.2006.04.006
[7]	Chang Y H, Lin J H, Lii C Y . Effect of ethanol concentration on the physicochemical properties of waxy corn starch treated by hydrochloric acid. Carbohydrate Polymer, 2004,57:89-96. doi: 10.1016/j.carbpol.2004.04.008
[8]	Lu D, Cai X, Shi Y , et al. Effects of water logging after pollination on the physicochemical properties of starch from waxy maize. Food Chemistry, 2015,179:232-238. doi: 10.1016/j.foodchem.2015.01.096
[9]	王鑫 . 基肥配施和拔节期追氮对鲜食糯玉米籽粒产量和品质的影响. 扬州:扬州大学, 2014.
[10]	唐瑭, 陆大雷, 赵浚宇 , 等. 播期对糯玉米籽粒产量和淀粉热力学特性的影响. 中国粮油学报, 2012,27(8):11-15. doi: 10.3969/j.issn.1003-0174.2012.08.003
[11]	宁堂原, 李增嘉, 焦念元 , 等. 不同熟期玉米品种春、夏套作对籽粒淀粉含量及糊化特性的影响. 作物学报, 2005,31(1):77-82.
[12]	Noda T, Takahata Y, Sato T , et al. Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch/Starke, 2006,48:395-399.
[13]	Ji Y, Wong K, Hasjim J , et al. Structure and function of starch from advanced generations of new corn lines. Carbohydrate Polymers, 2003,5:305-319. doi: 10.1016/S0144-8617(03)00181-4
[14]	李建生 . 玉米淀粉品质遗传改良研究的进展. 作物杂志, 1998(S1):114-118.
[15]	Singh S, Singh G, Singh P , et al. Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties. Food Chemistry, 2008,108(1):130-139. doi: 10.1016/j.foodchem.2007.10.054
[16]	周福平, 柳青山, 张晓娟 , 等. 山西高粱的淀粉特性分析. 作物杂志, 2009(6):52-54.
[17]	钟葵, 佟立涛, 刘丽娅 , 等. 绿豆淀粉性质和糊化特性研究. 作物杂志, 2013(2):134-138.
[18]	张国发, 侯朋福 . 结实期温度对不同粒位稻米淀粉RVA的影响. 大庆师范学院学报, 2008,28(5):121-123.
[19]	陆大雷, 郭换粉, 陆卫平 . 播期、品种和拔节期追氮量对糯玉米淀粉粒分布的影响. 中国农业科学, 2011,44(2):263-270.

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

播期 Sowing date	降水量(mL) Rainfall	日照时数(h) Sunshine hours	日平均气温(℃) Daily mean temperature
2017-05-15	176.0	175.7	26.4
2017-06-07	194.3	147.8	27.4

指标Index	X₁	X₂	X₃	X₄	X₅	X₆	X₇	X₈	X₉
X₁	1
X₂	0.35	1
X₃	0.88^**	0.24	1
X₄	0.43^*	0.86^**	0.30	1
X₅	0.29	0.71^**	0.13	0.84^**	1
X₆	0.44^*	0.86^**	0.34	0.96^**	0.69^**	1
X₇	0.27	0.73^**	0.13	0.83^**	0.98^**	0.69^**	1
X₈	-0.60^**	-0.65^**	-0.63^**	-0.68^**	-0.38	-0.80^**	-0.37	1
X₉	-0.30	-0.65^**	-0.24	-0.77^**	-0.61^**	-0.79^**	-0.64^**	0.67^**	1