小麦淀粉粒蛋白表达差异及其与淀粉糊化特性的关系  

Expression Difference of Starch Granule Proteins in Wheat and Its Relationship with Starch Paste Characteristic

作　　者：马冬云[1] 张剑[2] 郭天财[1] 王晨阳[1] 朱云集[1] 冯辉[1] 

机构地区：[1]河南农业大学/国家小麦工程技术研究中心,河南郑州450002 [2]河南农业大学/食品科学技术学院,河南郑州450002

出　　处：《麦类作物学报》2009年第1期52-57,共6页Journal of Triticeae Crops

基　　金：国家科技支撑计划项目(2006BAD02A07-1);河南农业大学博士科研启动基金项目(30200295)

摘　　要：为探明小麦淀粉粒蛋白与淀粉糊化特性的关系,对河南省18个主栽小麦品种淀粉粒蛋白进行分离,并对淀粉粒蛋白类型、淀粉含量、糊化特性参数进行了研究。结果表明,18个小麦品种分离出了8种主要的淀粉粒蛋白,9种组合带谱,并以组合类型Ⅰ和组合类型Ⅶ所占比例最高,为55.56%,均表现为7条谱带。通过对淀粉粒蛋白条带数量以及谱带光密度总量和淀粉特性的相关性分析表明,淀粉粒蛋白光密度总量和直链淀粉含量、峰值黏度、低谷黏度、最终黏度呈显著负相关,表明淀粉粒蛋白表达量影响淀粉的糊化特性。同时选取6个小麦品种,分别采用盐、SDS、蛋白酶对淀粉进行处理后,淀粉峰值黏度显著提高,其中以盐处理提高幅度最大,且不同处理之间差异达显著水平。对处理后淀粉粒蛋白进行电泳分析表明,处理后的条带明显减少,说明处理后小麦淀粉粒蛋白含量下降。综合试验结果,不同小麦品种淀粉粒蛋白表达存在差异,同时淀粉粒蛋白表达量高低影响淀粉峰值黏度。To study the relationship between starch granule proteins and starch paste characteristic in wheat,18 leading wheat cultivar in Henan province were tested. The results indicated that 8 major starch granule proteins, 9 types of patterns were presented in the 18 wheat varieties. The type 1 and type 7 with 7 bands Of starch granule proteins accounted for 55.56% of the total wheat varieties. The correlation analysis between the density of bands of starch granule proteins and starch paste characteristic showed that the total band density was negatively and significantly correlated with amylase content, peak viscosity, through viscosity and final viscosity. The expression of starch granule proteins and starch paste characteristics of starch extracted with salt, SDS and protean solvent were studied in 6 wheat varieties. Compared with control, starch peak viscosity increased in starch extracted with different solvent and the highest increasing rate was presented in salt treatment. The SDS-PAGE analysis showed that the bands of starch granule proteins decreased significantly after starch was treated with different solvent. It showed that the expression of starch granule proteins in different wheat varieties was different and the amount of expression affects starch peak viscosity.

关 键 词：小麦 淀粉粒蛋白 糊化特性 相关关系 

分 类 号：S512.1[农业科学—作物学] S331