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本文以9个高粱品种为试材,研究了高粱颖果发育过程中蛋白质及蛋白质组分,清蛋白、球蛋白、谷蛋白、醇溶性蛋白、赖氨酸、色氨酸、淀粉、丹宁的累积变化过程。结果表明:清蛋白和球蛋白的含量在颖果发育的各个时期均为最少,仅占总蛋白质的1015%,累积高峰在灌浆至乳熟期;谷蛋白的含量居第二位,在成熟颖果中占总蛋白质的20-30%,累积高峰在灌浆至乳熟期;醇溶性蛋白的含量在颖果发育的各个时期均居首位,累积高峰在蜡熟至完熟期;赖氨酸含量随颖果成熟度的提高而减少,积累高峰在灌浆期;色氨酸的累积过程则和赖氨酸相反,蜡熟至完熟期颖果中的含量最高;总淀粉和直链淀粉的累积过程基本一致,随颖果成熟度的提高而上升,累积高峰在蜡熟至完熟期;枝链淀粉则相反,累积高峰在灌浆至乳熟期。
In this paper, nine sorghum varieties were used as materials to study the effects of protein and protein components, albumin, globulin, glutenin, alcohol-soluble protein, lysine, tryptophan, starch, tannin Cumulative change process. The results showed that the content of albumin and globin were the least in all stages of caryopsis development, accounting for only 1015% of the total protein, the peak of accumulation was in the period of filling to milking; the content of gluten was the second, Fruit accounted for 20-30% of the total protein, the cumulative peak in the grouting to milk ripening stage; alcohol-soluble protein content in the development of caryopsis in each period ranked first, the cumulative peak in the ripening wax; lysine content With the increase of maturity of caryopsis decreased, the accumulation peak in the filling stage; the process of tryptophan accumulation and lysine in contrast, waxy ripe to caryopsis in the highest content; total starch and amylose accumulation process Basically the same, with the increase of the maturity of caryopsis, the cumulative peak in the ripening wax to mature; amylose on the contrary, the cumulative peak in the grouting to milky maturity.