EMS诱变对小麦淀粉理化特性的影响  

Effect of EMS mutagenesis on physico-chemical properties of wheat starch

作　　者：张贞彩[1,2] 戴双[2] 程敦公[2] 彭芹[3] 邢永秀[1] 宋健民[2] 

机构地区：[1]广西大学农学院,南宁530005 [2]山东省农业科学院,济南250100 [3]作物生物学国家重点实验室山东农业大学生命科学学院,山东泰安271018

出　　处：《南方农业学报》2011年第5期479-482,共4页Journal of Southern Agriculture

基　　金：国家"863"计划项目(2006AA100102);国家科技支撑计划项目(2006BAD01A02);国家"948"计划项目[2006-G2(B)];国家小麦产业技术体系建设项目(CARS-3);国家公益性行业科研专项项目(nyhyzx07-002);"泰山学者"建设项目(GW200510011);山东省农业良种产业化工程课题

摘　　要：【目的】通过对1.2%EMS（甲基磺酸乙酯）处理的济麦20、济麦22诱变群体M3单株种子理化特性的分析,为小麦淀粉品质改良提供理论和材料基础。【方法】分别利用快速粘度仪（RVA）、近红外分析仪、耐高温α-淀粉酶法对淀粉糊化特性、总淀粉、直链淀粉和抗性淀粉含量进行测定分析。【结果】济麦20、济麦22诱变材料糊化粘变异度系数分别在12.25%~25.48%和30.92%~40.61%之间;济麦22诱变材料直链淀粉平均含量低于未诱变材料,而济麦20的相差不大;济麦22诱变材料抗性淀粉平均含量明显高于济麦20。【结论】两个小麦品种诱变材料糊化粘度变异程度、变化趋势均不同,可形成不同品质、不同功能的淀粉材料。[Objective]The present study was conducted to analyze the physico-chemical properties of starch extracted from M3 seeds, which were obtained by the artificial mutation of wheat varieties Jimai 20 and Jimai 22 by 1.2% EMS （ethyl methane sulfonate）. [Method]Total starch content, amylose starch and resistant starch were analyzed using rapid viscosity analyzer, NIR analyzer and thermostable α-amylase hydrolysis. [Result]The gelatinization viscosity coefficients of mutagenized wheat varieties Jimai 20 and Jimai 22 were 12.25-25.48% and 30.92-40.61%, respectively. The average amylose starch content of Jimai 22 lowered after treatment with EMS, while it did not changed significantly in mutagenized Jimai 20. Average resistant starch content of mutagenized Jimai 22 material was significantly higher than that of Jimai 20. [Conclusion]Both the degree and trends of variation in gelatinization viscosity of mutagenized material of two varieties differed significantly, which has become the basis of different starch quality and features.

关 键 词：EMS诱变 济麦20 济麦22 淀粉理化特性 

分 类 号：S512.101[农业科学—作物学]