Crops ›› 2018, Vol. 34 ›› Issue (4): 79-83.doi: 10.16035/j.issn.1001-7283.2018.04.013

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Effects of Sowing Date on Starch Gelatinization Characteristics of Different Waxy Maize Varieties

Fan Yanli,Dong Hui,Lu Baishan,Shi Yaxing,Gao Ning,Shi Yamin,Xu Li,Xi Shengli,Zhang Cuifen,Liu Yanhui   

  1. Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China
  • Received:2018-01-26 Revised:2018-04-01 Online:2018-08-20 Published:2018-08-23

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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

Table 1

Rainfall, sunshine hours and daily mean temperature in 25d after pollination of waxy corn varieties under different sowing dates"

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

Fig.1

RVA profile of waxy corn starch under different sowing dates"

Table 2

RVA characteristics of grain flour under different sowing dates in waxy maize varieties"

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 ** ** ** ** ** **

Table 3

Correlations between environmental factors and starch physicochemical characteristics"

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

Fig.2

Cluster analysis according to peak viscosity and breakdown of waxy maize varieties"

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