小麦籽粒淀粉合成动态及糊化特性的基因型差异

Genotype Differences of Wheat Starch Accumulation and Pasting Properties

为了明确不同基因型小麦品种籽粒灌浆过程中的淀粉合成动态,为小麦的高产优质栽培提供参考信息,对6个不同基因型小麦籽粒形成过程中淀粉组分的变化及淀粉糊化特性进行了分析。结果表明,非糯性小麦的直链淀粉含量随着花后天数的增加呈上升的趋势,糯性小麦则呈先上升后下降的趋势,所有品种的支链淀粉含量均呈上升的趋势;不同基因型小麦直链、支链淀粉积累速率均呈单峰曲线图,不同品种直链淀粉最大积累速率出现的时间不同,而支链淀粉最大积累速率出现的时间均在花后21d;不同小麦品种的峰值粘度、低谷粘度、最终粘度均随着花后天数的增加而上升;不同品种淀粉糊化特性不同:糯性小麦之间在糊化时间、反弹值上无差异,而在峰值粘度、低谷粘度、最终粘度、稀懈值上的差异达显著水平;对于非糯性小麦,豫麦50和其他品种的多数糊化参数差异达显著水平;糯小麦和非糯小麦在糊化参数上的差异达1%显著水平。

The dynamic changes of wheat starch were analyzed during grain filling, the results indicated that the amylose content of common wheat and the amylopectin content of all wheat cultivars increased with days after anthesis, the amylose content of waxy common wheat increased firstly, then decreased. The peak accumulating rate of amylose appeared at different time among different wheat cultivars. The peak accumulating rate of amylopectin appeared in 21d after anthesis. The peak (viscosity), through (viscosity), final (viscosity) of all wheat cultivars increased with the days after anthesis. The peak (viscosity), through (viscosity), final (viscosity), breakdown (viscosity) were significantly by different between these two waxy wheat cultivars. Significant difference was found in pasting parameter expect for breakdown between (Yumai 50) and other common wheat varieties. Differences in pasting characteristics between waxy wheat and common wheat were significant.