Puroindoline b位点近等基因系对小麦籽粒淀粉含量和组分及其特性的影响

Starch Content and Properties of Common Wheat in Near-isogenic Lines of Puroindoline b Alleles

为了研究不同硬度等位基因与小麦籽粒淀粉组分含量及特性的关系,为小麦品质改良提供依据,以7个硬度Puroindoline b位点近等基因系为试材,研究了不同硬度基因型对小麦籽粒淀粉组分含量及特性的影响。结果表明,Pina-D1b/Pinb-D1a基因型的籽粒硬度值、支链淀粉含量最高;Pina-D1b/Pinb-D1a基因型的淀粉溶解度最高,而Pina-D1a/Pinb-D1d溶解度最低,两者差异达显著水平;不同基因型之间籽粒淀粉酶解力没有显著差异;冻融失水率以基因型Pina-D1a/Pinb-D1b最低,表明Pina-D1a/Pinb-D1b基因型冻融稳定性最好,可能较适宜冷冻食品的制作;对于抗性淀粉,Pina-D1a/Pinb-D1b基因型的抗性淀粉含量最高、Pina-D1a/Pinb-D1d最低,表明Pina-D1a/Pinb-D1b基因型有助于籽粒中抗性淀粉含量的提高。

Understanding the effect of Puroindoline b（Pinb） alleles on wheat grain starch content and properties will lay the foundation for improving the wheat quality.Seven wheat near-isogenic lines（NILs） differing in Puroindoline b were used to compare their grain starch component content and properties.The results showed that Pina-D1 b/Pinb-D1 a genotype possessed significantly higher values of grain hardness and amylopectin content than other genotypes.The Pina-D1 b/Pinb-D1 a genotype possessed the highest starch solubility,and the Pina-D1 a/PinbD1 d genotype had the lowest value,their difference being significant.There was no significant difference in starch enzymolysis force between different genotypes.The Pina-D1 a/Pinb-D1 b genotype had the lowest freezing and thawing loss rate,indicating that Pina-D1 a/Pinb-D1 b genotype possessed better freeze-thaw stability and would suit for making frozen food.For resistant starch,the Pina-D1 a/Pinb-D1 b genotype possessed the highest resistant starch content,while the lowest value went to Pina-D1 a/Pinb-D1 d,which suggested that Pina-D1 a/Pinb-D1 b genotype contributes to high resistant starch content of grains.