不同高粱品系的淀粉糊化特征

doi:10.3724/SP.J.1259.2014.00306

植物学报 ›› 2014, Vol. 49 ›› Issue (3): 306-312.DOI: 10.3724/SP.J.1259.2014.00306

不同高粱品系的淀粉糊化特征

周福平^*, 柳青山, 张晓娟, 张一中, 邵强, 张春来

山西省农业科学院高粱研究所, 晋中 030600

收稿日期:2013-07-05 修回日期:2013-08-27 出版日期:2014-05-01 发布日期:2014-06-03
通讯作者: 周福平
基金资助:
山西省科技攻关项目“高淀粉糯质高粱亲本系创制及酿造专用新品种选育”

Genetic Variation in the Starch Pasting Properties of Different Sorghum Cultivars

Fuping Zhou^*, Qingshan Liu, Xiaojuan Zhang, Yizhong Zhang, Qiang Shao, Chunlai Zhang

Sorghum Institute of Shanxi Academy of Agricultural Sciences, Jinzhong 030600, China

Received:2013-07-05 Revised:2013-08-27 Online:2014-05-01 Published:2014-06-03
Contact: Fuping Zhou

摘要/Abstract

摘要： 利用差示扫描量热分析仪(DSC)和淀粉快速黏度分析仪(RVA)测定了14个高粱(Sorghum bicolor)品系的直链淀粉含量和淀粉糊化特性参数, 并分析了各特征参数的变化规律及其相互关系。研究结果表明, 高粱品系间直链淀粉含量存在较大差异, 变幅为0.29%–29.45%; DSC分析所得糊化特性也表现出一定的差异, 直链淀粉含量低的高粱品系的起始温度(T_o)、峰值温度(T_p)、终止温度(T_c)和热焓变化(ΔH)都较高; 而直链淀粉含量高的高粱品系的T_o、T_p、T_c和ΔH都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上, 直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值; 而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明, 直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平; 峰值黏度(PV)与最终黏度(FV)、回冷恢复值、糊化时间和糊化温度间呈极显著负相关, 与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合, 有助于提高选择的准确率，进而为高粱品质改良和育种提供理论依据。

Abstract: To further understand the inheritance of sorghum quality characteristics, we measured 14 sorghum breeding lines for amylose content and parameters for starch pasting properties by differential scanning calorimetry (DSC) and starch rapid visco analyzer (RVA). We also examined the genetic variation in these characteristics and their mutual relationships. Amylose content varied greatly among sorghum lines, from 0.29%–29.45%. Pasting properties differed. In general, low-amylose-content sorghum had higher T_o, T_p, T_c and ΔH values and high-amylose-content sorghum had relatively lower T_o, T_p, T_c, and ΔH values. RVA profile differences among different lines were mainly manifested in various viscosity characteristics. RVA profiles of low-amylose-content sorghum showed higher peak viscosity (PV) and maximum setback, whereas high-amylose-content sorghum showed lower PV. Amylose content and swelling power were correlated, and the value of other characteristics were significant. We found a negative correlation between PV and final viscosity (FV), consistence, gelatinization time, and pasting temperature. Correlations between PV, breakdown and setback were positive. Selection based on the combination of amylose content and determination of RVA profiles will help improve selection accuracy. This method can provide a theoretical basis for breeding improvement.

周福平, 柳青山, 张晓娟, 张一中, 邵强, 张春来. 不同高粱品系的淀粉糊化特征. 植物学报, 2014, 49(3): 306-312.

Fuping Zhou, Qingshan Liu, Xiaojuan Zhang, Yizhong Zhang, Qiang Shao, Chunlai Zhang. Genetic Variation in the Starch Pasting Properties of Different Sorghum Cultivars. Chinese Bulletin of Botany, 2014, 49(3): 306-312.

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不同高粱品系的淀粉糊化特征

Genetic Variation in the Starch Pasting Properties of Different Sorghum Cultivars

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