播期对糜子农艺性状及淀粉理化性质的影响

doi:10.3864/j.issn.0578-1752.2019.22.019

Abstract

Abstract:

【Objective】 The purpose of this study was to analyze the effects of different sowing date on proso millet (Panicum miliaceum L.) agronomic traits and grain starch physiochemical properties, provide theoretical basis for the subsequent study of the mechanism of sowing date on proso millet.【Method】The experiment was carried out in a pot, and Shaanmei No. 1 was used as the test material. Four kinds of sowing dates were set on April 20 (B1), May 10 (B2), May 30 (B3), and June 20 (B4). Different sowing dates, the soil moisture was sufficient during the whole growth period. In 2017, the morphological indexes, grain shape and grain physicochemical properties of the seeds of the proso millet were studied. The plant height, ear length, ear stem length, number of ear branches, 1 000-grain weight, the seeds length, width and roundness of proso millet were analyzed under different sowing dates. In the meantime, the crystal structure, particle size distribution, amylose content, and the enthalpy and gelatinization properties of starch were studied. The correlation of amylose content, enthalpy characteristics and gelatinization properties of starch with morphological index, particle size distribution and particle size parameters were analyzed. 【Result】 The results showed that with the delay of sowing date, the plant height, ear length and ear stem length of proso millet were significantly increased, the main stem tillers and branches were significantly decreased, and the number of secondary spike branches and grain width were significantly decreased. The size distribution of grain starch granules showed a bimodal distribution, and compared with other sowing dates, the particles proportion of B1 had the highest > 28 μm (25.5%) and the lowest 5-28 μm (67.5%) starch granule. The X-ray diffraction pattern showed that changing the sowing date couldn’t affect the crystal type of the proso millet starch, but affected the diffraction peak intensity of the X-ray diffraction pattern. The amylose content (1.3%) of B1 was significantly higher than that in the other sowing dates (0.18%-0.53%). Among the indicators related to the enthalpy characteristics of grain starch in different sowing dates, the gelatinization onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) showed a tendency of increasing first and then decreasing, while the thermal enthalpy (ΔH) had no significant difference. There were significant differences in the gelatinization properties of proso millet starch under different sowing dates. The peak viscosity (Pv), through viscosity (Tv), final viscosity (Fv) and breakdown (BD) of B3 were significantly higher than the others, while the setback (SB) and peak temperature (PT) were significantly lower than other treatments. With the delay of sowing date, the Pv and BD of proso millet starch increased first and then decreased. B1 starch had the strongest hot paste stability, B3 starch had the strongest cold paste stability and the worst hot paste stability. The cold paste stability of B2 starch was the worst, while the cold paste and hot paste stability of B4 were at an intermediate level. 【Conclusion】 Appropriate sowing date could provide sufficient light and temperature conditions to provide a better environment for the growth of proso millet. Early sowing date significantly increased the 1 000-grain weight of proso millet kernels, the grain was fuller, and the average grain size of grain starch increased, with higher amylose content and nutritional value, which was more suitable for processing hot foods. The sowing date didn’t affect the crystal type of starch, but affected the intensity of the X-ray diffraction peak, the gelatinization characteristics and other indicators of the starch.

Key words: sowing date, Panicum miliaceum L., starch, gelatinization characteristics, crystal structure

LUO Yan, QU Yang, YANG QingHua, ZHANG WeiLi, GONG XiangWei, LI Jing, GAO XiaoLi, GAO JinFeng, YANG Pu, WANG PengKe, FENG BaiLi. Effect of Sowing Date on Agronomic Traits and Starch Physicochemical Properties of Proso Millet[J].Scientia Agricultura Sinica, 2019, 52(22): 4154-4165.

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处理 Treatment	株高 Height (cm)	分蘖 Bifurcation	分枝 Branch	穗长 Ear length (cm)	穗柄长 Ear stem length (cm)	茎粗 Stem thick (cm)	节数 Section number	千粒重 1 000-grain weight (g)	穗分枝 Spike branch		籽粒性状 Grain properties
处理 Treatment	株高 Height (cm)	分蘖 Bifurcation	分枝 Branch	穗长 Ear length (cm)	穗柄长 Ear stem length (cm)	茎粗 Stem thick (cm)	节数 Section number	千粒重 1 000-grain weight (g)	一级 Firstly	二级 Secondly	粒长 Length (mm)	粒宽 Width (mm)	长/宽 Length/width	圆度 Roundness
B1	82.27±12.900C	2.3±0.58A	1.0±0.00B	28.67±3.215C	22.73±5.354C	4.34±1.244a	3.3±1.53b	7.430±0.0198A	20.0±2.00ab	181.3±13.61A	3.4155±0.0078a	2.4425±0.0776a	1.4145±0.0516a	0.738±0.0226a
B2	126.67±8.505B	0.0±0.00B	2.0±1.00A	37.633±2.868B	30.40±1.970B	5.23±0.824a	6.0±0.00a	6.781±0.1164B	22.3±1.53a	120.7±9.23B	3.3950±0.0028a	2.3370±0.0240ab	1.4635±0.0134a	0.713±0.0071ab
B3	116.00±5.291B	0.0±0.00B	2.0±1.00A	38.30±2.117B	32.67±2.843B	4.24±0.038a	4.3±0.58ab	7.245±0.1272A	19.0±1.73b	109.0±16.64B	3.3975±0.0134a	2.4320±0.0099ab	1.4030±0.0014a	0.744±0.0014a
B4	146.33±6.351A	0.3±0.58B	0.0±0.00C	43.33±1.155A	44.33±1.527A	5.64±0.384a	5.7±0.58a	6.849±0.1166B	19.3±0.58ab	121.7±16.50B	3.4090±0.0085a	2.3215±0.0049b	1.4760±0.001a	0.702±0.0010b
F	28.118	22.667	11.000	18.325	22.332	2.384	6.074	26.695	2.805	15.573	2.328	4.754	3.618	5.677
P	0.000	0.000	0.003	0.001	0.000	0.145	0.019	0.000	0.108	0.001	0.216	0.083	0.123	0.063

处理 Treatment	粒径范围 Grain size (%)			体积平均粒径D[4,3] Volume average particle size (μm)	表面积平均粒径D[3,2] Surface area average particle size (μm)	中值粒径d(0.5) Median particle size (μm)	比表面积 Specific surface area
处理 Treatment	<5 μm	5—28 μm	>28 μm	体积平均粒径D[4,3] Volume average particle size (μm)	表面积平均粒径D[3,2] Surface area average particle size (μm)	中值粒径d(0.5) Median particle size (μm)	比表面积 Specific surface area
B1	6.96	67.52	25.52	24.990	10.972	12.188	0.439
B2	10.56	80.98	8.48	15.942	8.893	9.85	0.558
B3	6.35	83.85	9.80	19.941	10.236	11.421	0.513
B4	10.06	81.43	8.51	16.122	8.917	9.771	0.553

处理 Treatment	起始温度 To (℃)	峰值温度 Tp (℃)	终值温度 Tc (℃)	热焓值 ΔH (J·g^-1)
B1	68.31±3.51ab	75.84±3.56A	82.67±6.41BC	6.740±1.650a
B2	72.80±2.47a	79.17±0.17A	94.04±1.75A	7.510±0.461a
B3	73.63±1.48a	78.62±1.37A	90.51±1.30AB	6.496±0.347a
B4	65.27±5.67b	69.31±3.23B	78.39±4.86C	5.564±2.364a
F	3.501	9.827	8.812	0.0893
P	0.069	0.005	0.006	0.486

处理 Treatment	峰值黏度 Pv (cP)	谷值黏度 Tv (cP)	终值黏度 Fv (cP)	破损值 BD (cP)	回生值 SB (cP)	糊化温度 PT (℃)
B1	1380.00±77.324B	938.67±40.067B	1068.00±58.284ab	441.33±38.940C	129.33±21.127B	83.30±0.100a
B2	1286.00±36.166B	734.67±19.858C	982.67±11.015b	551.33±16.503B	248.00±9.539A	83.30±0.000a
B3	1936.87±32.316A	1035.33±14.503A	1109.67±13.204a	901.33±19.399A	74.33±2.517C	82.61±0.023b
B4	1397.67±83.811B	895.67±87.672B	1032.00±88.504ab	502.00±35.384B	136.33±4.726B	83.52±0.548a
F	68.078	19.061	3.029	149.775	112.419	5.951
P	0.000	0.001	0.093	0.000	0.000	0.020

相关性 Correlation	体积平均粒径D[4,3] Volume average particle size	表面积平均粒径D[3,2] Surface area average particle size	中值粒径d(0.5) Median particle size	比表面积 Specific surface area	直链淀粉含量 Amylose content	< 5 μm	5-28 μm	> 28 μm
峰值黏度 Pv	0.153	0.349	0.370	-0.084	-0.086	-0.690	0.417	-0.214
谷值黏度 Tv	0.527	0.649	0.646	-0.486	0.432	-0.827	-0.049	0.240
破损值 BD	-0.098	0.111	0.143	0.173	-0.385	-0.497	0.633	-0.455
终值黏度 Fv	0.696	0.810	0.811	-0.653	0.545	-0.942	-0.214	0.411
回生值 SB	-0.386	-0.509	-0.503	0.348	-0.335	0.712	-0.070	-0.109
糊化温度 PT	-0.036	-0.240	-0.266	-0.037	0.222	0.607	-0.525	0.331
起始温度 To	-0.482	-0.361	-0.316	0.533	-0.780	0.116	0.653	-0.624
峰值温度 Tp	0.355	0.394	0.431	-0.321	0.026	-0.380	-0.222	0.271
终值温度 Tc	-0.156	-0.083	-0.038	0.197	-0.481	-0.025	0.260	-0.242
热焓值 ΔH	0.677	0.814	0.830	-0.620	0.420	-0.978*	-0.153	0.360
直链淀粉含量 Amylose content	0.919	0.837	0.811	-0.944	1.000	-0.586	-0.915	0.958*

Effect of Sowing Date on Agronomic Traits and Starch Physicochemical Properties of Proso Millet

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相关性 Correlation	峰值黏度 Pv	谷值黏度 Tv	破损值 BD	终值黏度 Fv	回生值 SB	糊化温度 PT	起始温度 To	峰值温度 Tp	终值温度 Tc
谷值黏度 Tv	0.807**
破损值 BD	0.925**	0.524
终值黏度 Fv	0.720**	0.907 **	0.457
回生值 SB	-0.744**	-0.906**	-0.492	-0.644*
糊化温度 PT	-0.838**	-0.657*	-0.788**	-0.742**	0.449
起始温度 To	0.302	-0.151	0.533	-0.176	0.098	-0.271
峰值温度 Tp	0.273	-0.104	0.462	0.031	0.220	-0.415	0.790**
终值温度 Tc	0.172	-0.297	0.438	-0.219	0.319	-0.436	0.546	0.700*
热焓值 ΔH	-0.025	0.053	-0.071	-0.256	-0.353	0.459	-0.227	-0.520	-0.380

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