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5份糯玉米改良系呈味氨基酸的配合力分析
引用本文:周秋琴,董亚琳,周小辉,代秀云,路运才,王薪淇.5份糯玉米改良系呈味氨基酸的配合力分析[J].玉米科学,2023,31(1):16-21.
作者姓名:周秋琴  董亚琳  周小辉  代秀云  路运才  王薪淇
作者单位:黑龙江大学现代农业与生态环境学院, 哈尔滨 150080;吉林省农业科学院玉米研究所/玉米国家工程实验室, 吉林 公主岭 136100
基金项目:吉林省科技厅重点研发项目(20200402021NC)、吉林省科技厅-科研院所引进高层次科技创新人才资助计划项目(2060399)
摘    要:以9份糯玉米自交系为材料,采用NCⅡ遗传交配设计,配制4×5不完全双列杂交组合,基于鲜子粒冻干、磨粉方式,采用近红外检测技术测定6种呈味游离氨基酸含量。结果表明,糯玉米组合呈味氨基酸变幅为0.13~8.05 g/mg,脯氨酸含量最高;WX156、WX159等改良系具有较高的呈味氨基酸一般配合力(GCA)。筛选得到B17×WX159、B13×WX156等高呈味氨基酸含量组合。相关分析表明,可溶性糖、皮渣率及谷氨酸含量与糯玉米口感紧密相关。

关 键 词:糯玉米  呈味氨基酸  配合力  相关分析
收稿时间:2021/11/19 0:00:00

Analysis of the Combining Ability of Flavor Amino Acids of 5 Improved Waxy Corn Lines
ZHOU Qiu-qin,DONG Ya-lin,ZHOU Xiao-hui,DAI Xiu-yun,LU Yun-cai,WANG Xin-qi.Analysis of the Combining Ability of Flavor Amino Acids of 5 Improved Waxy Corn Lines[J].Journal of Maize Sciences,2023,31(1):16-21.
Authors:ZHOU Qiu-qin  DONG Ya-lin  ZHOU Xiao-hui  DAI Xiu-yun  LU Yun-cai  WANG Xin-qi
Affiliation:Modern Agriculture and Ecological Environment, Heilongjiang University, Harbin 150080;Maize Research Institute, Jilin Academy of Agricultural Sciences/National Engineering Laboratory for Maize, Gongzhuling 136100, China
Abstract:Nine waxy corn inbred lines were used as materials,and 4×5 incomplete diallel cross combinations were formulated in NCII genetic cross design.Based on the fresh seeds freeze-drying and milling method,the content of six flavoring free amino acids was determined by near-infrared detection technology.The results showed that the flavor amino acids in the waxy corn combinations varied from 0.13 to 8.05 g/mg and had the highest proline content;the improved lines such as WX156 and WX159 had high general cooperativity (GCA) of flavor amino acids;the combinations with high flavor amino acid content such as B17×WX159 and B13×WX156 were screened;the correlation analysis showed that soluble sugar,tare rate and glutamate content were closely related to the taste of waxy corn.
Keywords:Waxy corn  Flavor amino acids  Combining ability  Correlation analysis
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