Relationship Of Starch Characteristics On The Quality Formation Of Waxy Corn Inbred Lines

In this experiment,two waxy corn inbred lines MY13 and XT1 with large differences in quality which were screened in the early stage of Shenyang Agricultural University as a test material.The differences in starch dynamic accumulation,the physical and chemical characteristics of starch and the dynamic changes of key enzymes in starch synthesis,and the effects of physical and chemical characteristics of starch during fresh food harvest on the texture characteristics of fresh corn were analyzed.The main results are as follows:1.The dry weight and fresh weight of hundred-grain XT1 increased rapidly during the middle and late stage of grouting,and were significantly higher than MY13.The hundred-grain fresh weight of XT1 has been increasing throughout the growing period,while the MY13-seed fresh weight has increased first and then decreased.After pollination of MY13 and XT1,the moisture content of the grains decreases with the advance of the development period,and MY13 has faster dehydration rate.This shows that the better quality of fresh food XT1 has the characteristics of high filling capacity and slow dehydration rate.2.The soluble sugar content of two waxy corn inbred lines of MY13 and XT1 during the grain-filling stage continued to decrease,and the amylopectin content gradually increased.The soluble sugar content of MY13 decreased at a faster rate,and the soluble sugar content of MY13 and XT1 showed higher performance during the middle and late stages of grouting and solidification,respectively.The soluble sugar content of MY13 was higher in the middle and early stages of grouting,and the soluble sugar content of XT1 was higher in the late stage of grouting,which all gradually decreased.The amylopectin content of XT1 was higher than that of MY13 throughout the filling period,and the amylopectin content was significantly negatively related to the soluble sugar content.This shows that good quality waxy corn kernels need to coordinate the soluble sugar and amylopectin content.3.The SSS and SBE activities of MY13 and XT1 during the grain-filling stage showed a trend of first increase and then decrease in each period after pollination,and all showed a single-peak curve change.The SSS activity of MY13 was higher than that of XT1 in each period,and the GBSS activity of corn inbred lines did not change significantly with the advancement of grain-filling stage,and reached the maximum value during the late stage of grain-filling.It can be concluded that lower SSS activity and SBE activity can reduce thesynthesis of soluble sugar to amylopectin and maintain a higher soluble sugar content.4.Significant genotype differences exist in the physicochemical properties of starch during the filling stage.The peak viscosity of XT1 during the middle and late stages of filling,the relative crystallinity of the fresh food stage,the solubility during the early stage of filling,the number of starch granules,the degree of starch grain depression,the average particle size,and iodine blue And iodine binding power were significantly higher than MY13.The expansion potential,SSS activity,peak temperature,starting temperature,and final temperature of MY13 are significantly higher than XT1.From the correlation analysis,it is known that the correlation between the physical and chemical parameters is significant,indicating that XT1 has higher starch physical and chemical properties,which is beneficial to Improvement of waxy corn grain quality.5.The texture parameters of hardness,elasticity,cohesiveness,and adhesiveness of MY13 and XT1 in the fresh food period increased with the advancement of grouting,and MY13 was higher than XT1 in the fresh food period.The setback of MY13 was significantly higher than that of XT1 during the fresh period.Correlation analysis shows that starch swelling potential and maximum absorption wavelength have the greatest correlation with texture parameters.XT1 fresh food grains have a better taste than MY13.It can be concluded that the texture parameters of materials with excellent fresh food quality should have the following characteristics: low hardness,cohesion,elasticity,and adhesiveness.In waxy corn breeding,waxy corn inbred lines with such parameter indicators can be combined with fresh food waxy corn hybrids,whereas inbred lines that do not have these parameter indicators but have high combining ability can be combined with waxy corn hybrids.Harvest mature waxy corn kernels as raw materials for high-quality industrial starch.