小麦淀粉组分的积累规律

Accumulation Regularity of Starch Components in Wheat Varieties

1999～ 2 0 0 0年用 3个小麦品种 (“宁麦 9号”、“苏麦 6号”、“重庆面包麦”)研究了小麦籽粒淀粉组分含量及直支比的动态变化。结果表明 :① 3个品种在花后 17～ 2 7d直链淀粉积累均最快 ,而支链淀粉在灌浆中后期积累最快 ;直支比在籽粒灌浆过程中呈“S”形变化 ,即灌浆前期下降 ,中期上升 ,后期又下降。② 2年的直链和支链淀粉百分含量以及直支比均呈极显著的正相关关系。③直链和支链淀粉的百分含量在样次间差异达极显著水平 ;品种间直链淀粉百分含量及直支比差异不显著 。

Three wheat varieties('Ningmai 9','Sumai 6' and 'Chongqing bread wheat')were used in 1999～2000 to analyze dynamics of starch components and ratio of amylose contents to amylopectin contents of wheat grain.The fastest accumulation for amylose in three wheat varieties appeared during 17～27 d after anthesis,but for amylopectin,was at mid-stage of grain filling.The dynamics of ratio of amylose contents to amylopectin contents shaped'S'-it descended at early stage of grain filling,then ascended at mid-stage,and decreased at late stage.There were significantly positive correlations in amylose contents,amylopectin contents and ratio of amylose contents to amylopectin contents between 1999 and 2000.The differences of amylose contents,amylopectin contents and ratio of amylose contents to amylopectin contents were significant among sampling times.Among varieties the differences of amylose contents,ratio of amylose contents to amylopectin contents were not significant(P>0.05),but the difference of amylopectin contents was significant(P<0.01).