糯小麦灌浆期籽粒糖类、淀粉及蛋白质的动态研究

Dynamic Changes of Grain Sugar,Starch,Protein Contents during Grain Filling Stage in Waxy Wheat

为了解糯小麦籽粒中糖类、淀粉和蛋白质在灌浆过程中的变化规律,明确灌浆过程中糯小麦籽粒糖类、淀粉、蛋白质含量变化与普通小麦之间的差异,在大田条件下,以糯麦12、糯麦1572两个糯小麦新品系为材料,以川育12、川育20、川麦42三个普通小麦品种为对照,研究了灌浆期间糯小麦籽粒中可溶性总糖、蔗糖、戊聚糖、果聚糖、淀粉、蛋白质含量及淀粉积累速率的动态变化。结果表明,在花后17~22 d,糯小麦淀粉的积累速率最高,蛋白质含量也达到最大,戊聚糖的含量是在花后22~27 d时达到峰值,果聚糖含量在花后7~12 d时最高。在灌浆过程中,糯小麦可溶性总糖、蔗糖、果聚糖、淀粉动态变化与普通小麦存在一定差异,但在蛋白质动态变化上则没有明显的差异。与普通小麦相比,糯小麦成熟籽粒总糖含量高,糯麦12的蔗糖含量显著高于普通小麦,两个糯小麦品系的戊聚糖含量均显著高于普通小麦川育12和川育20,糯麦1572的总淀粉含量显著低于三个普通小麦品种。在蛋白质和果聚糖含量上,糯小麦与普通小麦无显著差异。以上结果说明,可利用糯小麦籽粒各成分灌浆过程中与普通小麦存在差异这一特点,优化栽培措施,达到改善糯小麦品质的目的。

A field experiment was conducted to study the dynamic changes of grain sugar,starch,protein content in waxy wheat(Nuomai 12 and Nuomai1572) and the differences of dynamic changes between waxy and common wheat during filling stage.The results showed that the highest protein content and grain starch accumulating rate in waxy wheat were observed during 17~22 days after anthesis.The highest pentosan content in waxy wheat was appeared during 22~27 days after anthesis,while the highest fructan content was appeare...