不同类型小麦籽粒灌浆期碳水化合物代谢及相关酶活性研究  

Comparison among three wheat varieties with different gluten types in carbohydrate metabolism and the enzymes activities in the kernel during grain filling

作　　者：李友军[1] 熊瑛[2] 骆炳山[1] 

机构地区：[1]华中农业大学植物科技学院,湖北武汉430070 [2]河南科技大学农学院,河南洛阳471003

出　　处：《西北农林科技大学学报（自然科学版）》2006年第1期13-19,共7页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家"十五"重大科技攻关项目(2001BA507A02)

摘　　要：以强筋型小麦郑麦9023、中筋型小麦温麦4号和弱筋型小麦豫麦50为试验材料,在大田条件下研究了不同类型小麦籽粒灌浆期碳水化合物、淀粉及其组分含量以及相关酶活性的动态变化。结果表明,不同类型小麦籽粒灌浆期的蔗糖含量均随灌浆进行呈降低趋势,葡萄糖含量在灌浆前期亦呈逐渐降低趋势。郑麦9023以花后6 d籽粒果糖含量最高,而后逐渐降低;豫麦50和温麦4号籽粒的果糖含量亦在花后6 d达到峰值,之后迅速降低,至花后24 d时略有升高,而后又迅速降低。郑麦9023籽粒可溶性总糖含量的变化呈双峰曲线,峰值分别出现在花后6和18 d,且第1个峰值显著高于第2个;而豫麦50和温麦4号均呈单峰曲线,峰值均出现在花后12 d。随着灌浆的进行,不同类型小麦籽粒总淀粉、直链淀粉、支链淀粉含量均呈增加趋势,且豫麦50明显高于郑麦9023和温麦4号。不同类型小麦籽粒腺苷二磷酸葡萄糖焦磷酸化酶(AGPP)、尿苷二磷酸葡萄糖焦磷酸化酶(UGPP)和可溶性淀粉合成酶(SSS)活性的变化均呈单峰曲线,3类小麦AGPP活性的峰值均出现在花后18 d,UGPP和SSS活性的峰值,温麦4号分别出现在花后12和18 d,豫麦50和郑麦9023则分别出现在花后18和12 d。Three winter wheat varieties,strong gluten type Zhengmai 9023,intermediate gluten type Wenmani 4 and weak gluten type Yumai 50,were used to study carbohydrate metabolism and the enzymes activities in the kernel during grain filling in the field conditions. The results indicated that the sucrose and glucose content in three grain varieties with different gluten types dropped constantly respectively after anthesis and at early grain filling stage. The fructose content in the grains of Zhengmai 9023 peaked within 6 days after anthesis,then dropped gradually,while for Yumai 50 and Wenmai 4 peaked within 6 days,then dropped sharply and the rose slightly within 24 days after anthesis. The total soluble sugar content in Zhengmai 9023 peaked within 6 days and 18 days after anthesis,and the first peak was much higher than the second ,while Yumai 50 and Wenmai 4 peaked within 12 days after anthesis. The starch and its component content in three varieties with different gluten types rose constantly after anthesis,and the content in Yumai 50 was much higher than that in the Zhengmai 9023 and Wenmai 4. The activity of ADP glucose pyrophorylase （AGPP） in three varieties with different gluten types peaked within 18 days after anthesis. The activities of UDP glucose pyrophorylase （UGPP） and soluble syntheses （SSS） in the grains of Wenmai 4 peaked respectively within 12 days and 18 days after anthesis,while for Yumai 50 and Zhengmai 9023 peaked respectively within 18 days and 12 days after anthesis.

关 键 词：小麦类型 碳水化合物 淀粉 合成酶 籽粒灌浆期 

分 类 号：S512.101[农业科学—作物学]