小麦灌浆成熟过程中蛋白质及其组成变化初报

PRELIMINARY STUDIES ON THE CHANGE OF PROTEIN AND ITS COMPOSITION DURING FILLING PERIOD IN WHEAT

以上海市小麦主要栽培品种扬麦5号和沪麦5号为材料,对小麦灌浆过程中粗蛋白及清蛋白、醇溶蛋白、球蛋白、谷蛋白与不溶性蛋白及其它含氮物积累变化情况进行了研究。结果表明,蛋白质相对含量的变化由高而低再增加,反映了籽粒形成、光合产物转移和蛋白质积累的趋势,与国内外有关资料基本一致。在灌浆期清蛋白在粗蛋白中的比重有起伏变化,趋势是前高后低;球蛋白以乳熟期为最高;与面粉工艺品质关系最为密切的醇溶蛋白和谷蛋白自乳熟期以后一直维持较高水平,至成熟期约占粗蛋白含量的60％左右,品种间有明显差异,这些是判断小麦品质优劣的又一方向指标。本研究初步揭示了某些冬播小麦品种灌浆和成熟时蛋白质及其组成变化的状况,为开展品质育种和品种评价提供了有益的信息和手段。

Accumulation of crude protein, albumin, prolamin, globulin, glutelin, undissolved proteins and other nitrogenous compounds was studied with major wheat varieties Yang No. 5 in Shanghai during filling period.It was showed that protein concentration changed from the high to the low, then increased, reflecting the tendency of seed formation, photosynthate transport, protein accumulation, this was in accord with related internal and foreign informations on the whole. The change of albumin proportion in the crude protein fluctuated during filling period, but the tendency was from the high to the low: concentration of globulin reached the highest in milk period; prolamin and glutelin being closely related with technotogical quality of wheat flour always kept higher level after milk period, and accounted for 60% of the crude protein concentration in mature period. The difference between varieties was obvious, this was taken as another criterion to identify wheat quality.This text preliminarily indicates the changes of protein and its composition during filling and mature periods for some winter varieties and provides useful information and means for quality breeding and varietal evaluation in wheat.