不同品种小麦籽粒蛋白质及其组分积累规律的研究

STUDY ON ACCUMULATION LAWS OF THEWHEAT GRAIN PROTEIN AND ITS COMPOSITION

小麦籽粒发育成熟过程中，蛋白质含量的变化呈现高、低、高的趋势，高蛋白小麦品种的蛋白质含量在整个籽粒成熟过程中，始终高于低蛋白小麦品种。蛋白质各组分含量的变化趋势为清蛋白和球蛋白开花始期较高，以后下降，但球蛋白下降速率较清蛋白缓慢；醇溶蛋白和谷蛋白含量随籽粒成熟明显上升，醇溶蛋白上升速率较谷蛋白快，谷蛋白较醇溶蛋白形成的早。醇溶蛋白和谷蛋白占蛋白质比重的上升速率较占籽粒比重的上升速率缓慢。

With wheat grain growth and maturity, the protein content appears a high-low-hightrend and high-protein variety is higher than low-protein ones. The content of each protein compositions change as below:ablumin and globulin are high at the beginning ofbloom, then they go down,and the dropping rate of glabulin is slower than that ofalbumin. Prolamin and glutelin go up obviously with grain maturity and the rising rate ofprolamin goes faster than that of glutelin, glutelin forms earlier than prolanim. The risingrate of proportion of prolamin and glutelin in the protein goes slower than in grain.