不同玉米品种理化特性及淀粉品质的研究

从河北省玉米主栽品种中选取15个玉米品种作为供试材料，对玉米粉的白度、色差、蛋白质含量、脂肪含量、淀粉含量及玉米淀粉透明度、持水率、溶解度与膨胀势、冻融稳定性、凝沉性、糊化特性、凝胶质构以及微观结构进行系统研究。结果表明，不同玉米品种理化性质及淀粉品质间差异显著，并对淀粉品质测定结果进行分析，将所选的15种玉米根据类别分为糯玉米和普通玉米两大类，然后对普通玉米品种进行聚类分析，在平方Euclidean距离为10处，可将14种普通玉米根据淀粉性质分为3类，因此可根据不同加工目的选择不同类型的玉米品种。

Study on physicochemical properties and starch quality of different maize varieties

Selected the 15 maize varieties selected from Hebei Province as the test materials, whiteness, color difference, protein content, fat content and starch content of corn flour were determined. The transparency, water holding capacity, solubility and swelling potential, freezing and thawing stability, gelatinization properties, gel texture and microstructure of corn starch were systematically studied. The results showed that there were significant differences in physicochemical properties and starch quality among different maize varieties. According to the results of starch quality measurement, 15 kinds of corn were divided into two categories: waxy corn and common corn. Then cluster analysis of common corn varieties was carried out, 14 kinds of common corn could be divided into three categories according to starch properties at 10 square Euclidean distance, so different maize varieties could be selected according to different processing purposes.