摘要： 为明确爆裂玉米籽粒品质的变化,采用常规方法测定籽粒营养成分和膨爆品质的变化趋势,借助扫描电镜观察淀粉粒的形态。结果表明,籽粒百粒重在授粉后10~35 d增加迅速,之后变化不显著;淀粉和脂肪含量均呈单峰曲线变化,两者分别在授粉后30 d和20 d达到最大值;粗蛋白含量则逐渐降低。爆花率和膨胀倍数的变化趋势一致,均呈现"慢-快-慢"的变化。爆裂玉米角质胚乳细胞排列整齐紧凑,胚乳淀粉粒为多面体状,排列紧密,表面附有一层网状基质蛋白。

关键词: 爆裂玉米, 营养品质, 膨爆品质, 淀粉粒

Abstract: The accumulation of nutrition characteristics and the change of popping characteristics were analyzed.Theshape of starch granule was observed.Kernel weight increased rapidly at 10 -35 d after pollination and then increasedslowly.Both starch content and fat content showed a single peak curve and peaked at 30 days,20 days after pollination ,respectively.Protein content decreased gradually.Both popping percentage and expansion multiple showed a slow -rapid-slow change.Cutin endosperm cell arranged orderly and closely.Starch granule presented polyhedron shape and arrangedtightly.The face of starch granule was attached with matrix protein.

Key words: Popcorn(ZeamaysL.var.evertaSturt), Nutritioncharacteristic, Poppingcharacteristic, Starchgranule

中图分类号: 

• S513