Relationship Between Protein Content and Composition and Other Quality Traits in Waxy Maize Kernel
SONG Xudong
ZHANG Shuyu
MA Liang
MA Lu
ZHANG Huimin
ZHANG Zhenliang
ZHOU Guangfei
MAO Yuxiang
LU Huhua
CHEN Guoqing
HAO Derong
Abstract：Exploring the impact of protein content and composition on the quality of waxy maize can provide a theoretical foundation for the breeding of new high-quality waxy maize varieties.In this study,eight waxy maize inbred lines with significant difference in grain protein mass fraction were selected,and the nutritional quality(protein content,starch content,fat content)and cooking quality(RVA pasting parameters,DSC thermodynamic properties and gel consistency)were measured.The correlation analysis was conducted to evaluate the relationship between nutritional quality and cooking quality.The results showed that among the tested materials,the protein content of YBW1 and HMZW(＞15％)was significantly higher than that of other inbred lines,and their protein composition was also higher.Correlation analysis showed that total protein content was significantly positively correlated with albumin(r=0.61),prolamin(r=0.86),and glutelin(r=0.73),indicating that the main protein components determining the total protein content are albumin,prolamin,and glutelin.Protein content had no correlation with pasting properties,but was significantly correlated with thermodynamic characteristics.Albumin,prolamin,and glutelin were significantly positively correlated with thermodynamic properties,and glutelin was significantly negatively correlated with pasting properties.The total protein content,albumin,prolamin,and glutelin in waxy maize kernel affected starch retrogradation,while glutelin content also influenced starch pasting properties.
Keywords：ProteinProtein compositionPasting propertiesThermodynamic propertiesWaxy maize
Publication Date：2025-02-28
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 12-17 )