| 倪 静，徐智斌，王 涛.糯小麦灌浆期籽粒糖类、淀粉及蛋白质的动态研究[J].麦类作物学报,2010,30(3):509 |
| 糯小麦灌浆期籽粒糖类、淀粉及蛋白质的动态研究 |
| Dynamic Changes of Grain Sugar, Starch, Protein Contents during Grain Filling Stage in Waxy Wheat |
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| DOI：10.7606/j.issn.1009-1041.2010.03.024 |
| 中文关键词: 糯小麦 灌浆期 糖含量 淀粉积累 蛋白质含量 |
| 英文关键词:Waxy wheat Sugar content Starch accumulation Protein Content Filling stage |
| 基金项目:中国科学院知识创新工程重要方向项目(KSCX2 YW N 052)；国家转基因生物新品种培育科技重大专项(2008ZX08009 003) ；国家自然科学基金面上项目（30971782）。 |
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| 中文摘要: |
| 为了解糯小麦籽粒中糖类、淀粉和蛋白质在灌浆过程中的变化规律，明确灌浆过程中糯小麦籽粒糖类、淀粉、蛋白质含量变化与普通小麦之间的差异，在大田条件下，以糯麦12、糯麦1572两个糯小麦新品系为材料，以川育12、川育20、川麦42三个普通小麦品种为对照，研究了灌浆期间糯小麦籽粒中可溶性总糖、蔗糖、戊聚糖、果聚糖、淀粉、蛋白质含量及淀粉积累速率的动态变化。结果表明，在花后17~22 d，糯小麦淀粉的积累速率最高，蛋白质含量也达到最大，戊聚糖的含量是在花后22~27 d时达到峰值，果聚糖含量在花后7~12 d时最高。在灌浆过程中，糯小麦可溶性总糖、蔗糖、果聚糖、淀粉动态变化与普通小麦存在一定差异，但在蛋白质动态变化上则没有明显的差异。与普通小麦相比，糯小麦成熟籽粒总糖含量高，糯麦12的蔗糖含量显著高于普通小麦，两个糯小麦品系的戊聚糖含量均显著高于普通小麦川育12和川育20，糯麦1572的总淀粉含量显著低于三个普通小麦品种。在蛋白质和果聚糖含量上，糯小麦与普通小麦无显著差异。以上结果说明，可利用糯小麦籽粒各成分灌浆过程中与普通小麦存在差异这一特点，优化栽培措施，达到改善糯小麦品质的目的。 |
| 英文摘要: |
| A field experiment was conducted to study the dynamic changes of grain sugar, starch, protein content in waxy wheat (Nuomai 12 and Nuomai1572) and the differences of dynamic changes between waxy and common wheat during filling stage．The results showed that the highest protein content and grain starch accumulating rate in waxy wheat were observed during 17~22 days after anthesis. The highest pentosan content in waxy wheat was appeared during 22~27 days after anthesis, while the highest fructan content was appeared during 7~12 days after anthesis. During the filling stage, the contents of grain total sugar, sucrose, starch, fructan and grain starch accumulating rate showed different dynamic changes between waxy and common wheat, but protein content showed similar dynamic changes in waxy and common wheat. Comparing with common wheat varieties, waxy wheat grain soluble sugar content was higher, and the sucrose content of waxy wheat line Nuomai12 was significantly greater than three common varieties. In terms of grain pentosan content, two waxy wheat varieties were significantly greater than Chuanyu20 and Chuanyu12. The starch content of waxy wheat line Nuomai 1572 was significantly lower than three check common varieties. There was no significantly difference between waxy wheat and common varieties in terms of grain protein and fructan content. According to the different dynamic changes between waxy and common wheat, the above results indicated that the quality of waxy wheat can be improved by optimum cultivation measures. |
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