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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。
The amylose content and starch gelatinization parameters of 14 sorghum bicolor lines were determined by differential scanning calorimetry (DSC) and starch rapid viscosity analyzer (RVA), and the changes of the characteristic parameters Law and its relationship. The results showed that the amylose content of sorghum strains showed significant differences ranging from 0.29% to 29.45%, and the gelatinization characteristics of the sorghum varieties showed some differences. The initial temperature of sorghum lines with low amylose content (To), peak temperature (Tp), termination temperature (Tc) and change of enthalpy (ΔH) were higher than those of high sorghum lines. However, To, Tp, Tc and ΔH of sorghum lines with high amylose content were relatively low. The RVA spectra of different strains were mainly characterized by various viscosity characteristics. The RVA profile of sorghum lines with low amylose content had higher peak viscosity and the highest elimination value. However, the amylose content of sorghum lines with high amylose content Has a low peak viscosity. Correlation analysis showed that the correlation between amylose content and swelling potential and other eigenvalues reached significant levels. The relationship between peak viscosity (FV) and final viscosity (FV), recovery value of cold recovery, gelatinization time and gelatinization temperature Extremely significant negative correlation, and the disintegration value and the elimination value is a very significant positive correlation. Combining the selection of amylose content with the determination of RVA profile will help to improve the accuracy of selection and provide a theoretical basis for the quality improvement and breeding of sorghum.