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玉米淀粉糊化过程的热力学特性对于淀粉在食品和非食品工业中的利用具有重要意义。本文以近等基因系为材料,采用差热扫描分析仪(DSC)研究了oh43和B37遗传背景的+/+;ae/ae;du/du;su_2/su_2;wx/wx;ae/ae,du/du;ae/ae,wx/wx;du/du,su_2/su_2;du/du,wx/wx;和su_2/su_2,wx/wx胚乳突变基因型对淀粉糊化的热力学性状的效应。结果表明,胚乳突变基因对所分析的热力学性状有显著影响。ae和wx基因有增加要△H和Tp的效应。su_2及其相关基因型的△H和Tp显著降低。胚乳突变基因之间存在互作效应。遗传背景影响胚乳突变基因的表达,遗传背景与突变基因对热力学性状有明显互作效应。本文还讨论了玉米淀粉遗传修饰及运用的若干问题。
The thermodynamic properties of corn starch gelatinization process is of great significance to the utilization of starch in the food and non-food industries. In this study, the near-isogenic lines were used to study the genetic background of + / +; ae / ae; du / su; su / su; wx / wx; ae / ae, du / du; du / du, su_2 / su_2; du / du, wx / wx; and su_2 / su_2, wx / wx endosperm mutational genotypes on the thermodynamic properties of starch gelatinization. The results show that the endosperm mutation gene has a significant effect on the thermodynamic properties analyzed. The ae and wx genes have the effect of increasing ΔΗ and Tp. △ H and Tp of su_2 and its related genotypes were significantly decreased. Interaction between endosperm mutated genes. The genetic background affects the expression of endosperm mutated genes, and the genetic background and the mutated genes have obvious interaction effects on the thermodynamic properties. This article also discussed some issues of genetic modification and utilization of corn starch.