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植物学报  2014 

不同高粱品系的淀粉糊化特征

DOI: 10.3724/SP.J.1259.2014.00306, PP. 306-312

Keywords: 高粱,淀粉,糊化特性,差示扫描量热分析仪,快速黏度分析仪

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Abstract:

?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(Sorghumbicolor)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。

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