不同品质类型小麦籽粒蛋白质、淀粉积累过程的基因型差异

Genetic Difference in Dynamic Accumulation of Protein and Starch in the Wheat Grains with Different Protein Contents

对 3个具有不同蛋白质含量的大面积推广小麦品种宁麦 9号 (低蛋白 )、苏麦 6号 (中蛋白 )和重庆面包麦(高蛋白 )籽粒灌浆期蛋白质、淀粉含量的动态变化进行了研究。结果表明 ,(1) 3个品种在籽粒灌浆过程中 ,粒重的增加、籽粒蛋白质、淀粉含量存在极显著的差异 ;(2 ) 3个品种在开花后 2 2 d前经历了淀粉含量的快速增加、蛋白质含量下降期 ;(3)三个品种在整个灌浆至乳熟阶段淀粉持续积累 ,至花后 37d仍有较高的积累速率 ;重庆面包麦乳熟期(开花后 32 d之后 )蛋白质积累较宁麦 9号和苏麦 6号快 ,而宁麦

The dynamic accumulations of protein and starch in wheat grains were compared between Ningmai 9, Sumai 6 and Chongqing bread wheat with different protein and starch contents. The contents of protein and starch of grains on 12, 17, 22, 27, 32 and 37 days after anthesis were measured with Kjeldahl and polarimeter. The result showed that during grain filling, the significant difference in protein and starch accumulation existed among varieties. Time course dynamic of protein and starch showed that starch contents increased dramatically while protein contents decreased during 12~22 days after anthesis. Discrepancy of varieties with high and low protein contents were revealed from 32 days after anthesis. Comparing with Ningmai 9 with low protein content, Chongqing bread wheat had a higher accumulation rate in protein.