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为了明确不同基因型小麦品种籽粒灌浆过程中的淀粉合成动态,为小麦的高产优质栽培提供参考信息,对6个不同基因型小麦籽粒形成过程中淀粉组分的变化及淀粉糊化特性进行了分析。结果表明,非糯性小麦的直链淀粉含量随着花后天数的增加呈上升的趋势,糯性小麦则呈先上升后下降的趋势,所有品种的支链淀粉含量均呈上升的趋势;不同基因型小麦直链、支链淀粉积累速率均呈单峰曲线图,不同品种直链淀粉最大积累速率出现的时间不同,而支链淀粉最大积累速率出现的时间均在花后21d;不同小麦品种的峰值粘度、低谷粘度、最终粘度均随着花后天数的增加而上升;不同品种淀粉糊化特性不同:糯性小麦之间在糊化时间、反弹值上无差异,而在峰值粘度、低谷粘度、最终粘度、稀懈值上的差异达显著水平;对于非糯性小麦,豫麦50和其他品种的多数糊化参数差异达显著水平;糯小麦和非糯小麦在糊化参数上的差异达1%显著水平。
In order to clarify the starch synthesis dynamics of different wheat genotypes during grain filling and provide reference information for high yielding and high quality wheat cultivars, the changes of starch components and starch gelatinization characteristics during grain formation of six different genotypes were analyzed . The results showed that the amylase content of non-waxy wheat tended to increase with the increase of the days after anthesis, but the waxy wheat tended to first increase and then decrease, and the amylopectin content of all varieties tended to increase. The accumulation rate of linear and amylopectin in wheat genotypes showed single peak curve, the maximum accumulation rate of amylose in different varieties appeared at different time, and the maximum accumulation rate of amylopectin occurred in 21 days after anthesis; Peak viscosity, low viscosity and final viscosity all increased with the increase of days after anthesis. The gelatinization characteristics of different varieties of starch were different: waxy wheat had no difference in gelatinization time and rebound value, but peak viscosity, low viscosity Viscosities, final viscosities, and breakdown values were significantly different. For non-waxy wheat, most of the gelatinization parameters of Yumai 50 and other cultivars differed significantly. The difference of gelatinization parameters between waxy wheat and non-waxy wheat Up to 1% significant level.