小麦淀粉粒结合蛋白与面粉蛋白质和淀粉品质的关系  

Relationship Between Wheat Starch Granule Protein with Flour Protein and Starch Qualities

作　　者：李咏[1] 冶婷[1] 李卫华[1] 高欢欢[1] 林静[1] 

机构地区：[1]石河子大学农学院/新疆兵团绿洲生态农业重点实验室,新疆石河子832003

出　　处：《麦类作物学报》2016年第5期603-610,共8页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(30860145);新疆兵团科技局重点科技项目(2011BA002)

摘　　要：为了解14个淀粉粒结合蛋白组合类型出现频率较高的28份小麦材料淀粉粒结合蛋白(Starch granule proteins,SGP)组成、品质特性,对其相关蛋白质品质性状、淀粉品质性状进行了检测分析。结果表明,不同蛋白组合类型对蛋白品质性状的效应值不同。在蛋白质性状中,湿面筋含量(WGC)和干面筋含量(DGC)效应值最高的蛋白组合类型均为SGPa+b+c+d+e+f+g+h+i;面筋指数(GI)效应值最高的为SGPa+c+d+e+f+g+i+j;沉降值(SV)效应值最高的为SGPb+c+d+e+f+g+h+j和SGPa+c+d+e+f+g+i+j;蛋白质含量(PC)效应值最高的为SGPa+d+e+f+g+h+i+j。SGPb对干、湿面筋含量的效应值均最高;SGPi对蛋白质含量和籽粒硬度效应值最高,但其对干、湿面筋含量和面筋指数的效应值最低;SGPa对沉降值、蛋白质含量和籽粒硬度(GH)的效应值最低,对面筋指数的效应值最高。综合各项蛋白品质指标,贡献率综合排序最高的为SGPh,最低的为SGPa。在淀粉性状中,SGPa+c+d+e+f+g+i+j对峰值黏度(PV)、低谷黏度(LV)、最终黏度(FV)的效应值最高;SGPb+c+d+e+f+g+h+i+j和SGPa+c+e+f+g+h+i+j分别对直链淀粉(Am)和支链淀粉(Ap)含量的效应值最高;SGPb+c+d+e+f+g+h+j对直、支链淀粉之比的效应值最高。对峰值黏度、低谷黏度和最终黏度效应值最大的均是SGPj,SGPb对被测指标的效应值均较低;SGPd对直链淀粉含量和直/支比的效应值均最高,对支链淀粉含量效应值最低。SGPj对淀粉品质性状的贡献率综合排序最高,SGPb的贡献率最低。In order to characterise the starch granule-bound protein （SGP） and quality of 14 SGP com- position types with high frequency in 28 wheat accessions, significant difference between associated protein and starch quality traits were analyzed in this test. The results showed that there were signifi- cantly different effect value among different protein composition types and protein quality traits. For protein properties, combination type SGPa＋ b ＋ c＋ d ＋ e ＋ f ＋g ＋ h＋ i has the highest effect value for wet and dry gluten content, and SGPa＋c＋d＋e＋f＋g-＋i＋j has the highest effect value for the gluten index; SGPb＋c＋d＋e＋f＋g＋h＋j and SGPa＋b＋c＋d＋e＋f＋g＋i＋j have the highest effect value for Zeleny sedimentation value;The effect value of SGPa＋d＋e＋f＋g＋h＋i＋j was maximum for the protein content. The maximum effect value of SGPb protein was discovered in both dry and wet gluten content; SGPi had the highest effect value for both protein content and grain hardness, but had thelowest effect value for the dry and wet gluten content and gluten index; SGPa had the minimum effect value for sedimentation value, protein content and grain hardness, but had the maximum effect value for gluten index. Based on the comprehensive quality indices, SGPh protein has the highest contribu- tion rate and SGPa has the lowest contribution rate to the protein quality. For starch properties;SGPa q-cq-dq-eft-fq-gq-iq-j has the highest effect value for peak viscosity,low viscosity and final viscosity; SGPb-q-c-＋-dq-e-q-fq-gq-hq-i＋j and SGPaq-cq-eq-fq-gq-hq-iq-j have the highest effect value for am- ylose and amylopectin content,respectively. SGPb＋ c-t- d-t- eq- f＋ g＋ h＋ j has highest effect value for the amylose to amylopectin ratio. SGPj has maximum effect values for the peak viscosity,low viscosity and final viscosity. However, SGPb has lower effect value for the starch parameters. SGPd has the highest effect values for amylose content and the amylose to amylopectin

关 键 词：小麦 淀粉粒结合蛋白 蛋白质性状 淀粉性状 效应值 

分 类 号：S512.1[农业科学—作物学] S330