| 王红梅,杨天育,董孔军,何继红,张磊,陈玉梁,刘新星,李忠旺,任瑞玉.96份谷子种质资源淀粉多样性及优异资源鉴选利用[J].干旱地区农业研究,2024,(4):13~21 |
| 96份谷子种质资源淀粉多样性及优异资源鉴选利用 |
| Diversity of starch and excellent resource selection and utilization in 96 foxtail millet germplasm resources |
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| DOI：10.7606/j.issn.1000-7601.2024.04.02 |
| 中文关键词: 谷子 种质资源 双波长比色法 淀粉含量 直/支比 |
| 英文关键词:millet germplasm resources dual wavelength colorimetry starch content ratio of amylase/amylopectin |
| 基金项目:甘肃省农业科学院农业科技创新现代生物育种专项（2021GAAS02）；甘肃省拔尖领军人才项目（2021-2023）；甘肃省科技计划项目（23CXNA0036）；甘肃省农业科学院重点研发计划项目（2022GAAS41） |
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| 中文摘要: |
| 采用双波长微量法对国内有代表性的96份谷子种质资源的直链淀粉和支链淀粉含量进行了测定，分析其淀粉多样性与直/支比变异类型。结果表明，各品种直链淀粉含量介于0～24.91%，平均值为15.66%，支链淀粉含量介于4.77%～34.26%，平均值为14.67%；44份育成品种和52份地方品种直链淀粉含量变化幅度分别为8.66%～21.81%和0～24.91%；96份谷子的直/支比变化范围为0～3.60，平均为1.18，其中直/支比＜0.05的地方品种仅2个，而直/支比＞0.33的品种93个，占总数的96.87%。直链淀粉含量小于3.5%的糯性品种3个，其中完全糯性品种2个；高直链淀粉品种4个，直链淀粉含量介于12.0%～18.0%的种质有60份，占总数的62.50%。筛选出适合加工糍粑、汤圆类糯质食品的地方品种3个，为红毛谷、三爪谷和酒谷；可用于加工米粉等高膳食纤维的地方品种4个，分别为金皇谷、金棒子、茄谷和山西白米。96份谷子种质资源中地方品种直链淀粉变异类型较为丰富，育成品种直链淀粉遗传基础相对单一。 |
| 英文摘要: |
| The dual wavelength trace method was used to determine the content of amylose and amylopectin in 96 representative domestic millet germplasm resources, and to analyze their starch diversity and types of variation in amylose/amylopectin ratio. The results showed that the amylose content of 96 foxtail millet resources ranged from 0~24.91%, with an average of 15.66%. The amylopectin content of all resources ranged from 4.77%~34.26%, with an average of 14.67%. The amylose content of 44 cultivated varieties and 52 landraces millet ranged from 8.66%~21.81% and 0~24.91%, respectively. The ratio of amylose /amylopectin of 96 foxtail millet resources ranged from 0~3.60, with an average of 1.18. There were only 2 local varieties with amylose /amylopectin ratio <0.05, and 93 varieties with amylose /amylopectin ratio >0.33, accounting for 96.87% of the total. There were 3 waxy varieties with amylose content less than 3.5%, including 2 completely waxy varieties. There were 4 high amylose varieties, and there were 60 germplasms with amylose content between 12.0% and 18.0%, accounting for 62.50%. Three local varieties suitable for processing glutinous foods such as glutinous rice cakes and glutinous rice balls were screened out, namely Hongmaogu, Sanzhuagu and Jiugu. Four local varieties of Jinhuanggu, Jinbangzi, Qiegu and Shanxibaimi could be used for processing rice flour and other high dietary fiber. Among 96 millet germplasm resources, the amylose variation types of local varieties were abundant, and the genetic basis of amylose in cultivated varieties was relatively simple. |
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