| 两种冠温型冬小麦籽粒蛋白质和淀粉组分积累动态 |
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| 引用本文： | 朱云集,马冬云,李向阳,郭天财,王晨阳.两种冠温型冬小麦籽粒蛋白质和淀粉组分积累动态[J].植物生态学报,2006,30(2):352-358. |
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| 作者姓名： | 朱云集 马冬云 李向阳 郭天财 王晨阳 |
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| 作者单位： | 1 河南农业大学，郑州 450002; 2 国家小麦工程技术研究中心，郑州 450002 |
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| 基金项目： | 河南省科技攻关项目;科技部国家工程技术研究中心项目 |
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| 摘 要： | 于2001～2003年对河南省主要推广的3个冬小麦 (Triticum aestivum)品种冠温特征、籽粒蛋白质和淀粉组分积累动态进行了研究。结果表明：‘豫麦50’在灌浆后期冠层温度明显降低，表现为冷尾型，而‘豫麦34’、‘豫麦70’冠层温度有上升的趋势，表现为暖尾型 ，在灌浆末期冷尾型与暖尾型小麦冠层温度相差超过2.5 ℃。不同冠温小麦籽粒蛋白质和淀粉组分积累动态表现出差异：暖尾型小麦清蛋白、球蛋白积累量在灌浆后期显著高于冷尾型品种，最终醇溶蛋白积累量品种间差异不显著，麦谷蛋白积累量在花后15 d以前差异不显著，但开花 20 d后暖尾型小麦麦谷蛋白积累量增大，与冷尾型小麦差异达到1%显著水平，最终麦谷蛋白与总蛋白质含量比例亦表现出同样的趋势，麦谷蛋白含量与灌浆中、后期冠层温度和整个灌浆期平均冠层温度均达到显著正相关，相关系数分别为0.7781、0.865、0.968 7；不同冠温型 小麦淀粉组分积累量与直/支差异不大，但淀粉糊化特性表现出明显的差异，除稀懈值外， 暖尾型小麦与冷尾型小麦峰值粘度、低谷粘度、最终粘度、糊化时间、糊化温度和反弹值差异分别达到1%显著水平。
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| 关 键 词： | 冬小麦 冠温特征 蛋白质组分 淀粉组分 积累 |
| 收稿时间： | 2005-02-23 |
| 修稿时间： | 2005-07-23 |
ACCUMULATION DYNAMICS OF PROTEIN AND STARCH COMPONENTS IN GRAIN OF TWO WINTER WHEAT CULTIVARS WITH DIFFERENT CANOPY TEMPERATURE CHARACTERISTICS DURING THE FILLING STAGE |
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| ZHU Yun-Ji,MA Dong-Yun,LI Xiang-Yang,GUO Tian-Cai,WANG Chen-Yang.ACCUMULATION DYNAMICS OF PROTEIN AND STARCH COMPONENTS IN GRAIN OF TWO WINTER WHEAT CULTIVARS WITH DIFFERENT CANOPY TEMPERATURE CHARACTERISTICS DURING THE FILLING STAGE[J].Acta Phytoecologica Sinica,2006,30(2):352-358. |
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| Authors: | ZHU Yun-Ji MA Dong-Yun LI Xiang-Yang GUO Tian-Cai WANG Chen-Yang |
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| Affiliation: | 1 Henan Agricultural University, Zhengzhou 450002, China |
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| Abstract: | Canopy temperature during the grain filling stage can affect grain yield and quality. Previous studies have focused on the effects of canopy temperature on physiological characteristics and yield, and its measurements have been used widely in recent years to study genotypic responses to drought and heat stress. This paper aims to understand the effects of canopy temperature on the main quality traits of winter wheat (Triticum aestivum) cultivars. The dynamic changes in the accumulation of protein and starch components during the filling stage in the grain of winter wheat cultivars with different canopy temperature characte ristics were studied in Henan Province over two growing seasons (2001 _ 2003). The results indicated that the canopy temperature of the three cultivars changed a lot during the filling stage. During the early stage, average canopy temperatures were maintained but there was a strong change in temperature among the cultivars during the mid and late filling stage, especially in the late filling stage. In the mid and late stage, the canopy temperature of ‘Yumai 50’ decreased and expressed a cold tail type. The canopy temperature of ‘Yumai 34’ and ‘Yumai 7 0’ tended to rise at the mid and late stages and expressed a warm tail type. The difference in canopy temperatures between the cold and warm tail type cultivars could be greater than 2 ℃. There were differences in patterns of protein and starch accumulation in the grain among cultivars. Accumulation of albumin, globulin and glutenin were significantly different in the late grain filling stage between warm and cold tail type cultivars, but there were no differences in gliadin accumulation. No significant differences of glutenin accumulation was observed within 15 d post_anthesis, but by 20 d after anthesis, significant differences (1% level ) were observed between the two cultivars with different canopy temperature characteristics during the grain filling stage. Accumulation content of glutenin of ‘Y umai 34’ and ‘Yumai 70’ at harvest were 46.19% and 19.7% higher than ‘Yumai 50’, respectively. The ratio of glutenin to total protein showed the same trend and indicated that the rising canopy temperature during the filling stage resulted in higher accumulations of glutenin. The content of glutenin was positively and significantly correlated with canopy temperature in the mid, late and total grain filling stage. The content of starch and amylose/amylopection during the grain filling stage did not show significant differences between the two types of cultivars, but significant differences (1% level) were found in pasting parameters, such as the peak of viscosity, through viscosity, final viscosity, pasting time, pasting temperature and setback value with the exception of the breakdown value. In particu lar, through viscosity of ‘Yumai 34’ and ‘Yumai 70’ were both 84.4% higher than that of ‘Yumai 50’, and final viscosity was 60.9%, 58.2% higher than that of ‘Yumai 50’, respectively. |
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| Keywords: | Winter wheat Canopy temperature character Protein components Starch components Accumulation |
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