不同类型冬小麦灌浆期淀粉合成相关酶活性研究  

Strdies on the Activities of Enzymes Involved in Starch Synthesis During Grain Filling of Different Winter Wheat Cultivars with Different Types

作　　者：王文静[1] 王鹏[1] 王国杰[2] 

机构地区：[1]郑州牧业工程高等专科学校生物系,河南郑州450011 [2]郑州市农林科学研究所,河南郑州450005

出　　处：《华北农学报》2007年第2期75-78,共4页Acta Agriculturae Boreali-Sinica

基　　金：河南省科技攻关项目(0524100018)

摘　　要：在池栽条件下,研究了3个不同类型冬小麦品种藁麦8901(强筋品种)、豫麦49号(中筋品种)和洛麦1号(弱筋品种)灌浆期籽粒中淀粉合成相关酶活性的差异。结果表明,不同类型冬小麦籽粒中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)、可溶性淀粉合成酶(SSS)、淀粉粒结合的淀粉合成酶(GBSS)、淀粉分支酶(SBE)活性变化均呈单峰曲线。豫麦49号在灌浆期上述几个酶活性变化的峰值均高于其他2个品种,且大部分被研究的酶类在灌浆中后期仍维持较高活性。可见,与藁麦8901和洛麦1号相比,豫麦49号具有较强的淀粉合成能力。In the condition of soil pool, three winter wheat cultivars with different gluten types, Gaomai 8901 （strong） ,Yumai 49 （medium） and Luomai l（weak） were＂ used to investigate the difference of activities of enzymes involved in starch synthesis in the kernel during grain filling. The results indicated that the changes in activities of AGPP, UGPP, SSS, GBSS and SBE of different cultivars all showed a single-peak curve. The peak levels of all tested enzymes in Yumai 49 was higher than those in other two cultivars, and most of the enzymes still maintained higher activities during mid to later grain filling. It suggests that the medium gluten cuhivar Yumai 49 had stronger ability in starch synthesis, compared with Gaomai 8901 and Luomai 1.

关 键 词：冬小麦 品质类型 淀粉 酶活性 

分 类 号：S512.01[农业科学—作物学]