糯玉米籽粒主要品质性状研究进展

摘要 糯玉米是一种胚乳突变型玉米，所含淀粉几乎全部由支链淀粉组成，蒸煮后糯、香、软、甜，独特的浓郁风味和口感深受消费者青睐。综述了糯玉米籽粒淀粉、氨基酸、蛋白质和脂肪等营养品质性状的研究进展，旨在更好地了解糯玉米营养品质，为糯玉米品质育种及开发利用提供借鉴。

关键词 糯玉米;品质;淀粉;氨基酸;蛋白质;脂肪

中图分类号 S513  文献标识码 A

文章编号 0517-6611（2022）12-0037-04

doi：10.3969/j.issn.0517-6611.2022.12.009

开放科学（资源服务）标识码（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变型玉米，也称黏玉米[1]。（剩余12566字）