谷氨酰胺供应水平对离体培养小麦穗籽粒淀粉和蛋白质及其组分含量的影响  

Effect of Glutamine on Content of Starch, Protein and Protein Components in Grains of in Vitro-cultured Wheat Spikes

作　　者：周琴[1] 姜东[1] 戴廷波[1] 荆奇[1] 曹卫星[1] 

机构地区：[1]南京农业大学农业部作物生长调控重点实验室,南京210095

出　　处：《植物学通报》2005年第5期549-554,共6页Chinese Bulletin of Botany

基　　金：国家自然科学基金(30170544;30200166);江苏省自然科学基金(BK2002205)资助

摘　　要：选用籽粒蛋白质含量不同的小麦(Triticumaestivum)品种,运用离体穗培养技术,研究了谷氨酰胺供应水平对小麦穗籽粒重、淀粉和蛋白质及其组分积累的影响。实验结果表明,随着培养基中谷氨酰胺供应水平的提高,粒重、籽粒淀粉和蛋白质积累量均呈单峰曲线,在6g.L-1谷氨酰胺水平时达到最大值;籽粒氨基酸和蛋白质含量随谷氨酰胺浓度的提高呈上升趋势,而淀粉含量呈下降趋势。籽粒清蛋白和球蛋白含量的变化与总蛋白质含量变化趋势一致,而醇溶蛋白和麦谷蛋白含量在2￣6g.L-1谷氨酰胺浓度范围内呈上升趋势,此后则无明显变化。In vitro ear culture was used to determine the effect of concentrations of glutamine on grain weight and content of starch, protein and protein components in 2 wheat varieties, Yangmai 9 and Xuzhou 26, differing in grain protein content. Grain weight and starch and protein content increased with increasing glutamine concentration, and peaked at 6g·L^-1. The amino acid and protein content increased, while starch content decreased with increased glutamine. Consistent with increased total protein content, albumin and globulin content increased with increased glutamine. Grain gliadin and glutenin content increased with increasing glutamine, from 2-6g·L^-1, and leveled off after 6g·L^-1.

关 键 词：谷氨酰胺 离体穗培养 淀粉 蛋白质 蛋白组分 籽粒蛋白质含量 籽粒淀粉 供应水平 组分含量 离体培养 

分 类 号：S512.1[农业科学—作物学]