研究报告
不同高粱品系的淀粉糊化特征
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- 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
网络出版日期: 2014-06-03
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
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- Sorghum Institute of Shanxi Academy of Agricultural Sciences, Jinzhong 030600, China
Received date: 2013-07-05
Revised date: 2013-08-27
Online published: 2014-06-03
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(To)、峰值温度(Tp)、终止温度(Tc)和热焓变化(ΔH)都较高; 而直链淀粉含量高的高粱品系的To、Tp、Tc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。
本文引用格式
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[J]. 植物学报, 2014 , 49(3) : 306 -312 . DOI: 10.3724/SP.J.1259.2014.00306
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 To, Tp, Tc and ΔH values and high-amylose-content sorghum had relatively lower To, Tp, Tc, 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.
参考文献
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[24] Cameron D K,Wang Y J.A better understanding of factors that affect the hardness and stickiness of long-grain rice. Cereal Chem, 2005,82(2):113-119.
[25] 张艳霞,丁艳锋,李刚华,王强盛,黄丕生,王绍华. 直链淀粉含量不同的稻米淀粉结构、糊化特性研究. 作物学报,2007, 33( 7) : 1201-1205.
[26] 舒庆尧, 吴殿星, 夏英武, 高明尉. 稻米淀粉RVA 谱特征与食用品质的关系. 中国农业科学, 1998, 31(3): 25-29.
[27] 吴殿星, 舒庆尧, 夏英武. RVA 分析辅助选择食用优质早籼稻的研究. 作物学报, 2001, 27(2): 165-172.]
[2] 丁国详，戴清炳，曾庆曦，唐玉明.不同淀粉结构高粱籽粒的酿酒工艺参数研究.绵阳农专学报.1996，13(4):4-5.
[3] Taylor J R N,Schober T J,Bean S R.Novel and non-food uses for sorghum and millets[J]. Journal of Cereal Science , 2006,44 (3) : 252-271.
[4] Boudries N,Belhaneche N,Nadjemi B,et al.Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria[J].Carbohydrate Polymers，2009,78 ( 3) : 475-480.
[5] Choi H,Kim W,Shin M.Properties of Korean Amaranth starch compared to waxy millet and waxy sorghum starches[J].Starch (Strake) ,2004,56 ( 10) : 469-477.
[6] Stolt M,Oinonen S,Autio K.Effect of high pressure on the physical properties of barley starch[J]. Innovative Food Science and Emerging Technologies,2001,1(3):167-175.
[7] Sang Y J,Bean S,Seib P A,et al.Structure and Functional Properties of Sorghum Starches Differing in Amylose Content[J]. Agric Food Chem,2008,56 (16) : 6680-6685.
[8] Douzals J P,Perrier Cornet J M, Gervais P,et al. High-pressure gelatinisation of wheat starch and properties of pressure-induced gels[J]. Journal of Agriculture and Food Chemistry,1998,46(12):4824
-4829.
[9] Subrahmanyam S N，Hoseney R C.Shear Thinning Properties of Sorghum Starch[J].American Association of Cereal Chemistry Inc ,1995,72 (l) : 7-10.
[10] Olayinka O O,Adebowale K O,Oluo Owolabi B I.Effect of heat-moisturetreatment on physicochemical properties of white sorghum starch[J].Food Hydrocolloids,2008,22(2):22-230.
[11] Katleen J R,Vallons,Arendt E K.Effects of high pressure and temperature on the structural and rheological properties of sorghum starch[J].Innovative Food Science and Emerging Technologies,
2009,10 (4) : 449-456 .
[12] Collado L S,Corke H.Properties of starch noodles as affected by sweet potato genotype. Cereal Chemistry ,1997,74(2):182-187.
[13] 中华人民共和国农业部部颁标准NY147-88.米质测定方法,北京:中国标准测定出版社,1988:4-6.
[14] Mc Cormick K M, Panozzo J F, Hong S H.A swelling power rest selecting potential noodle quality wheats[J].Australia Journal of Agriculture research,1991,42:317-323.
[15] 程方明,钟连进,舒庆尧,等.早水稻垩白部位淀粉的蒸煮食味品质特征.作物学报,2002,28(2)33-368.
[16] 黄华宏,陆国权, 舒庆尧.高色素甘薯淀粉糊化特征的基因型差异.作物学报,2002,31(1):92-96.
[17] American Association of Cereal Chemistry(AACC). Methods 61-02 for RVA. 9th ed. St. Paul, MN: AACC, 1995.
[18] 蔡一霞,王 维,朱智伟,张祖建,杨建昌,朱庆森. 不同类型水稻支链淀粉理化特性及其与米粉糊化特征的关系. 中国农业科学,2006,39(6):1122-1129.
[19] Meadows F,Pasting process in rice flour using rapid visco analyzer curves and first derivatives.Cereal Chem,2002,79(4):559-562.
[20] Noda T,Nishiba Y,Sato T,Suda I.Properties of starches from sever allow-amylose rice cultivars. Cereal Chem, 2003, 80(2):193-197.
[21] Buleon A, Colonna P, Planchot V. Mini review:Starch granules:Structure and biosynthesis. Int J Biol Macromol, 1998, 23:85-112.
[22] Vandeputtea G E, Vermeylena R, Geeroms J. Rice starches:Ⅲ,Structural aspects provide insight in amylopedtin retrogradation properties and gel texture,J Cereal Sci, 2003, 38:61-68.
[23] Cheetham N W H, Tao L.Variation in crystalline type with amylase content in maize starch granules:an X-ray powder diffraction study. Carbohydr Polym,1998, 36:277-284.
[24] Cameron D K,Wang Y J.A better understanding of factors that affect the hardness and stickiness of long-grain rice. Cereal Chem, 2005,82(2):113-119.
[25] 张艳霞,丁艳锋,李刚华,王强盛,黄丕生,王绍华. 直链淀粉含量不同的稻米淀粉结构、糊化特性研究. 作物学报,2007, 33( 7) : 1201-1205.
[26] 舒庆尧, 吴殿星, 夏英武, 高明尉. 稻米淀粉RVA 谱特征与食用品质的关系. 中国农业科学, 1998, 31(3): 25-29.
[27] 吴殿星, 舒庆尧, 夏英武. RVA 分析辅助选择食用优质早籼稻的研究. 作物学报, 2001, 27(2): 165-172.]