| 播期对不同糯玉米品种淀粉糊化特性的影响 |
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| 引用本文： | 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,2018,34(4):79-399. |
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| 作者姓名： | 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 |
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| 作者单位： | 北京市农林科学院玉米研究中心/玉米DNA指纹及分子育种北京重点实验室,100097,北京 |
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| 基金项目： | 北京市粮经作物产业创新团队(BAIC09-2017);北京市科技计划课题(Z171100001517013);北京市农林科学院青年科研基金(QNJJ2017);北京市农林科学院院级科技创新团队建设项目(JNKYT201603) |
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| 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。
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| 关 键 词： | 糯玉米 播期 品种 淀粉糊化特性 |
| 收稿时间： | 2018-01-26 |
Effects of Sowing Date on Starch Gelatinization Characteristics of Different Waxy Maize Varieties |
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| 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,2018,34(4):79-399. |
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| Authors: | Yanli Fan Hui Dong Baishan Lu Yaxing Shi Ning Gao Yamin Shi Li Xu Shengli Xi Cuifen Zhang Yanhui Liu |
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| Institution: | Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China |
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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. |
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| Keywords: | Waxy maize Sowing date Variety Starch gelatinization characteristics |
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