糯玉米子粒硬度与淀粉合成相关酶动态变化及相互关系  

Dynamic Changes and Relationship between Kernel Hardness and Enzymes Related to Starch Synthesis in Waxy Maize

作　　者：史亚兴 董会 刘辉[1] 徐丽 樊艳丽 俞嫒年 史亚民 卢柏山 赵久然[1] SHI Ya-xing;DONG Hui;LIU Hui;XU Li;FAN Yan-li;YU Ai-nian;SHI Ya-min;LU Bai-shan;ZHAO Jiu-ran(Maize Research Center,Beijing Academy of Agriculture&Forestry Sciences/Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding,Beijing 100097,China)

机构地区：[1]北京市农林科学院玉米研究所/玉米DNA指纹及分子育种北京市重点实验室,北京100097

出　　处：《玉米科学》2024年第6期38-45,共8页Journal of Maize Sciences

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20230104);现代农业产业技术体系北京市创新团队建设专项(BAIC02-2023);北京市农林科学院科技创新能力建设专项(KJCX20210423);北京市农林科学院基因组学育种协同创新中心建设项目(KJCX201907-2);北京市农林科学院青年科研基金项目(QNJJ202130);北京市农林科学院重大科技成果培育项目。

摘　　要：以鲜食糯玉米品种京科糯2000和苏玉糯2号为试验材料,比较授粉后不同时期淀粉合成相关酶活性、淀粉含量、含水量和子粒硬度的差异及各指标间的相互关系,利用Logistic方程比较两个品种子粒淀粉积累速率。结果表明,糯玉米子粒淀粉合成相关酶AGPase活性和SSS活性对淀粉的合成具有重要的促进作用,且在品种间有差异。利用Logistic方程比较两个品种糯玉米子粒淀粉积累过程,分析表明,与苏玉糯2号相比,京科糯2000达到最大淀粉积累速率的天数(T_(max))延长1.62 d,淀粉活跃积累天数增加8.85 d,子粒淀粉积累速率最大时的生长量(W_(max))提高3.97%,最大淀粉积累速率(G_(max))降低12.60%。糯玉米子粒淀粉含量与子粒含水量呈极显著负相关,与子粒硬度呈极显著正相关。Fresh waxy maize varieties Jingkenuo2000 and Suyunuo 2 were used as experimental materials to compare the differences of starch synthesis related enzyme activities,starch content,water content and grain hardness at different stages after pollination,and the relationship between the indicators.The grain starch accumulation rate of the two varieties was compared by logistic equation.The activity of AGPase and SSS related to starch synthesis in waxy maize grains play an important role in promoting starch synthesis,and there were differences among varieties.The starch accumulation process of two waxy maize varieties was compared by using logistic equation.The analysis showed that compared with Suyunuo 2,the days(T_(max))for Jingkenuo2000 to reach the maximum starch accumulation rate were extended by 1.62 days,the days of active starch accumulation were increased by 8.85 days,the growth amount(W_(max))at the maximum starch accumulation rate was increased by 3.97%,and the maximum starch accumulation rate(G_(max))was reduced by 12.60%.The starch content of waxy maize grain was negatively correlated with grain water content and positively correlated with grain hardness.

关 键 词：糯玉米 淀粉积累 子粒含水量 硬度 

分 类 号：S513.01[农业科学—作物学]