不同品质类型小麦籽粒淀粉含量积累的动态差异

The Dynamic Accumulations of Grain Starch Content in Wheat Cultivars with Different Qualities

为了了解不同品质类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和品质育种提供参考信息,以不同品质类型的6个小麦品种为材料,对其籽粒形成过程中淀粉含量的动态变化进行了分析。结果表明:不同品质类型小麦籽粒中总淀粉、直链淀粉、支链淀粉含量均随籽粒灌浆充实而不断增加,其含量增加速率均表现出"慢-快-慢"的趋势,含量增加速率高峰均出现在花后15-20d;籽粒中总淀粉、直链淀粉、支链淀粉积累量变化均呈"S"型曲线,直链淀粉、支链淀粉、总淀粉积累速率在花后20-25d达到峰值。随着籽粒灌浆期的推移,直/支比呈"V"型曲线变化。不同品质类型小麦成熟籽粒中总淀粉、直链淀粉、支链淀粉含量以弱筋小麦最高,中筋小麦次之,强筋小麦最低,积累量顺序则相反。不同品质类型小麦其淀粉含量在籽粒灌浆过程中存在着差异,因而在高产优质栽培中,应根据品种特性和加工用途采取适宜的栽培调控措施,使小麦产量和品质得到同步协调提高。

To understand starch dynamic synthesis in the process of grain filling of wheat cultivars with different qualities,so as to provide reference information for high yield and high quality cultivation and breeding.During grain development,the dynamic change of starch content was analyzed with six varieties of wheat with different qualities as material.The results showed that amylose,amylopectin and starch contents in grains increased gradually after anthesis.The maximum amylase,amylopectin and starch content accumulating rate appeared on the 20-25d after anthesis.The ratio of amylose to amylopectin showed a＂V＂type curve change.The order of starch,amylose and amylopectin contents in grains among the wheat varieties was：weak-gluten wheatmiddle-gluten wheatstrong-gluten wheat,while the order of their accumulation amounts was opposite.The starch contents of the varieties during the grain filling were different.Therefore,measures suitable to species characteristics and processing purposes should be taken in the process of cultivation to improve both quality and yield of wheat.