新疆不同类型春小麦籽粒蛋白质及其组分的积累分析  

Analysis on Accumulation of Grain Protein and Component of Different Types of Spring wheat in Xinjiang

作　　者：马会杰[1] 栾姗姗[1] 赵亮[2] 贾永红[2] 石书兵[1] 

机构地区：[1]新疆农业大学农学院,乌鲁木齐830052 [2]新疆农业科学院奇台麦类试验站,奇台831800

出　　处：《新疆农业大学学报》2012年第5期400-404,共5页Journal of Xinjiang Agricultural University

基　　金：科技富民强县专项行动计划项目

摘　　要：以新疆3个不同类型6个品种(品系)的春小麦为试材,采用单因素随机区组试验设计,重复3次,研究了大田条件下不同类型春小麦蛋白质及其组分含量的动态变化。春小麦蛋白质积累呈现高—低—高的"V"型变化趋势,新疆春小麦蛋白质含量高于全国春小麦平均水平。强筋类型具有较高的蛋白质含量、醇溶蛋白含量、谷蛋白含量和谷蛋白/醇溶蛋白比值;中筋类型蛋白质含量相对较低,但具有相对较高的清蛋白和球蛋白含量。小麦籽粒发育初期,主要以清蛋白和球蛋白积累为主;到灌浆中后期,主要以醇溶蛋白和谷蛋白积累为主。贮藏蛋白的积累量的不同,是造成不同类型春小麦籽粒蛋白质含量不同的主要原因。The experiment was designed by a randomized complete block with three replications to study the three different types of six varieties （strains） of spring wheat in Xinjiang and to study the dynamic pat- tern of protein and protein components of different types of spring wheat under field conditions. The accu- mulation of protein in spring wheat was high-low-high ＂V＂ type curve. The protein content of spring wheat in Xinjiang was higher than its average in China, content of protein, gliadin, glutenin and ratio of glutenin to gliadin were higher in strong-gluten wheat; and these were lower in medium-gluten wheat except for high content of albumin and globulin comparatively. The accumulation of albumin and globulin was mainly in early grain development; and accumulation of gliadin and glutenin was mainly in middle-later grain devel- opment; the different accumulation of storage protein was responsible for different content of grain protein of different types of spring wheat.

关 键 词：春小麦 不同类型 蛋白质 蛋白质组分 

分 类 号：S512.12[农业科学—作物学]