玉米具有广泛的用途，玉米不仅可以作为食品，同时也是重要的加工原料。淀粉、蛋白质、脂肪是玉米子粒中最主要的3种营养物质。三者之间在含量及机构上相互影响，不仅影响玉米子粒产量，同时影响玉米的营养品质。因此，深入了解玉米子粒不同的化学成分含量及其相互关系，可以为玉米品种选育提供理论依据。本研究系统阐述玉米子粒中淀粉、蛋白质、脂肪的结构组成和合成途径以及相关功能基因的研究进展，为玉米子粒品质研究提供参考。

Maize has a wide range of uses. Maize is not only used as food, but also as an important raw material for processing. Starch, protein and fat are the three main nutrients in maize grains. The mutual influence of the three factors on the content and mechanism not only affects the grain yield of maize, but also affects the nutritional quality of maize. Therefore, the in-depth understanding of different chemical components and their relationships in maize grains can provide theoretical basis for maize variety breeding. In this study, the structural composition and synthesis pathway of starch, protein and fat in maize grains were systematically described, as well as the research progress of related functional genes, which provided reference for the study of maize grain quality.

S513.01

吉林省农业科技创新工程国际科技合作项目“玉米子粒品质改良种质材料创制研究”(CXGC202104GH)