糯玉米籽粒主要品質(zhì)性狀研究進(jìn)展

摘要 糯玉米是一種胚乳突變型玉米，所含淀粉幾乎全部由支鏈淀粉組成，蒸煮后糯、香、軟、甜，獨(dú)特的濃郁風(fēng)味和口感深受消費(fèi)者青睞。綜述了糯玉米籽粒淀粉、氨基酸、蛋白質(zhì)和脂肪等營養(yǎng)品質(zhì)性狀的研究進(jìn)展，旨在更好地了解糯玉米營養(yǎng)品質(zhì)，為糯玉米品質(zhì)育種及開發(fā)利用提供借鑒。

關(guān)鍵詞 糯玉米;品質(zhì);淀粉;氨基酸;蛋白質(zhì);脂肪

中圖分類號(hào) S513  文獻(xiàn)標(biāo)識(shí)碼 A

文章編號(hào) 0517-6611（2022）12-0037-04

doi：10.3969/j.issn.0517-6611.2022.12.009

開放科學(xué)（資源服務(wù)）標(biāo)識(shí)碼（OSID）：

Research Advance of Major Quality Traits in Waxy Corn Grain

WANG Xiao-qiu，QIU Liang，CHENG Yu-jing et al （Institute of Agricultural Sciences in Riverside Region of Jiangsu，Nantong，Jiangsu 226541）

Abstract Waxy corn is a mutant corn with endosperm，almost all of the starch contained in it is composed of amylopectin.After cooking，it is waxy，fragrant，soft and sweet，and its unique rich flavor and taste are favored by consumers.The research progress on the nutritional quality traits of waxy maize grains，such as starch，amino acids，protein and fat，was reviewed in order to better understand the nutritional quality of waxy maize and provide reference for the breeding，development and utilization of waxy maize quality.

Key words Waxy corn;Quality;Starch;Amino acid;Protein;Fat

糯玉米是一種胚乳突變型玉米，也稱黏玉米[1]。（剩余12566字）