高压诱变小麦突变体籽粒淀粉积累的动态变化  

Dynamic Accumulations of Starch Content in Mutated Wheat Strains Induced by High-pressure Treatment

作　　者：白婷[1] 张正茂[1] 熊建云[2] 杨军丽[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《麦类作物学报》2014年第3期340-344,共5页Journal of Triticeae Crops

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100103);陕西省科技统筹创新工程项目(2011KTZB02-01)

摘　　要：为了解高压诱变小麦突变体籽粒灌浆过程中的淀粉积累特性,以未经高压处理的偃展4110纯系为对照,对经过高压诱变处理(120MPa,8h)获得的偃展4110突变株系高压2、高压3、高压5、高压9和高压11的籽粒形成过程中淀粉含量的动态变化进行了分析。结果表明,突变株系籽粒总淀粉、直链淀粉、支链淀粉含量均呈"S"型曲线变化;总淀粉、直链淀粉、支链淀粉积累速率表现为"抛物线"型曲线变化,花后15~20d为籽粒总淀粉、直链淀粉、支链淀粉含量增加最快的时期;高压2、高压5的总淀粉、直链淀粉、支链淀粉含量高于对照,高压9低于对照;成熟期高压2和高压9的总淀粉含量分别为80.99%和73.05%,与对照(77.38%)差异显著(P<0.05),说明高压诱变对淀粉积累有影响。不同样品之间总淀粉、直链淀粉、支链淀粉含量变化速率存在显著差异(P<0.05),对照的总淀粉、支链淀粉峰值速率高于其他突变株系;高压2和高压5的直链淀粉峰值速率明显高于对照。In order to understand the starch dynamic synthesis in the process of grain filling of wheat induced by high-pressure treatment, processing and utilization of starch, the dynamic accumulation of starch content was studied. Wheat variety Yanzhan 4110 was treated with high-pressure （120 Mpa） for 8 hours. During the growth and maturation of wheat plants, five mutants, named as Gaoya 2, Gaoya 3,Gaoya 5, Gaoya 9,Gaoya 11, were selected as experimental materials, Yanzhan 4110 as the control. The results showed that： high pressure treatment could affect the process of grain filling. The dynamic change of starch, amylose and amylopectin contents showed an S-shape in filling stage. The increased rate of starch, amylose and amylopectin contents during filling stage showed a ＂slow - fast- slow＂ trend. The maximum accumulating rate of starch, amylose and amylopectin content ap- peared at 15~20 d after anthesis. The starch,amylose and amylopectin contents of Gaoya 2 and Gaoya 5 were higher than the control, while that of Gaoya 9 was lower than that of the control at mature stage. Starch content of Gaoya 2 and Gaoya 9 was 80.99% and 73.5% ,respectively,while the control was 77.38% （P〈0. 05）. There was a very significant difference between the changes of accumulationrate of starch,amylase and amylopectin in different grains （P^0.05）. The peak amylopectin of the control group was higher than that of other high pressure treated lose peak rate of Gaoya 2 and Gaoya 5 was significantly higher than the control. rate of starch and samples, the amy-

关 键 词：高压诱变 小麦 淀粉含量 动态变化 

分 类 号：S512.1[农业科学—作物学] S330