中文摘要：

采用DGC方差分析法,比较普通玉米、糯玉米和爆裂玉米籽粒生长过程中胚乳淀粉糊化特性和直链淀粉含量的变化及差异。结果表明,普通玉米和爆裂玉米RVA谱的尾部高于峰顶,而糯玉米RVA谱的尾部低于峰顶。普通玉米的低谷黏度授粉后10 d达最高,峰值黏度和最终黏度分别在20 d和30 d时最高;糯玉米的峰值黏度、低谷黏度和最终黏度均在30 d时最高,爆裂玉米均在40 d时最高。说明,普通玉米胚乳的淀粉膨胀力、耐剪切能力和淀粉胶的硬度最先达到最大,其次为糯玉米,爆裂玉米最晚。糯玉米胚乳中直链淀粉含量最低,回复值最低,最不易老化。授粉20 d后,爆裂玉米淀粉的峰值时间最长,糊化温度最高,最难糊化。相关分析发现,糯玉米的直链淀粉含量与回复值和糊化温度分别呈显著正和负相关,爆裂玉米直链淀粉含量与消减值呈显著正相关,而普通玉米直链淀粉含量与RVA特征值间不存在显著相关性,即相关性的大小受玉米类型的影响。

英文摘要：

Comparisons were made using the DGC method to analyze the change and difference of pasting property and amylose content in endosperm development for normal maize,waxy maize and pop maize.Results： The tail of RVA profile is higher than the peak for normal maize and pop maize,and is lower than peak for waxy maize.Normal maize arrives the highest trough viscosity at 10 DAP（days after pollination）,and the highest peak viscosity and final viscosity at 20 and 30 DAP,respectively.Waxy maize arrives the highest peak,trough and final viscosities at 30 DAP,and pop maize at 40 DAP.Therefore,normal maize reaches the highest starch swelling power,anti-shearing ability and starch glue rigidity firstly,waxy maize secondly,and pop maize at latest.Waxy maize has the lowest amylose content and setback,and the least retrogradation.After 20 DAP,pop maize displays the longest peak time and the highest paste temperature,and cannot be pasted easily.Statistical analysis reveals that for waxy corn the amylose content is significantly positively correlative with setback and negatively correlative with paste temperature;for pop corn the amylose content is significantly positively correlative with consistence;no significant correlation exists between amylose content and RVA characteristics in normal corn.