| 摘要: |
| 选用高分子量谷蛋白亚基(HMW-GS)在Glu-B1位点等位变异的4个近等基因系材料,研究了在正常播期和晚播条件下小麦籽粒谷蛋白和谷蛋白大聚体(GMP)的积累动态及面团稳定时间。结果表明:在遗传背景相同的条件下,各材料籽粒谷蛋白在正常播期和晚播中积累动态均是从低到高,花后30~35 d为快速积累期,含优质高分子量谷蛋白亚基材料在此时期积累较快。GMP在花后12 d左右已大量积累,随着灌浆进程的推进快速下降,灌浆中期降到最低点,不同亚基材料降到最低点的早晚不同,亚基17+18出现最低点早,上升时的积累量较其他亚基大;在正常播期中上升直到成熟,在晚播中灌浆后期又有下降的趋势。晚播对Glu-B1位点等位变异的4个材料谷蛋白及GMP含量和面团稳定时间都有较大的影响,但影响的程度不同,17+18最大,7+9次之,7+8最小。推测不同亚基材料谷蛋白及GMP积累动态的差异是导致其品质形成及稳定性的关键。 |
| 关键词: 小麦 Glu-B1位点 近等基因系 麦谷蛋白 面团稳定时间 |
| DOI：10.11841/j.issn.1007-4333.2012.04.005 |
| 投稿时间：2012-01-05 |
| 基金项目:国家"863"计划项目(2011AA100501);西北农林科技大学科技创新专项(QN2011083) |
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| Effects of late sowing on accumulation dynamics of glutenin and GMP of wheat kernel |
|
BAI Zhi-yuan, YANG Zi-bo, LI Xiao-lin, WANG Pei, LI Li-qun, LI Xue-jun
|
| (College of Agronomy, Northwest Agriculture and Forestry University, Yangling 712100, China) |
| Abstract: |
| Four wheat near-isogenic lines with different Glu-B1 locus were used to analyze dynamic changes of glutenin and GMP content of kernel from 12 to 35 days after anthesis under normal and late sowing dates.The results showed that under the identical genetic background,dynamic changes of glutenin content for each line accumulated from low to high under normal and late sowing dates.A large amount of glutenin was accumualted at 30-35 d after anthesis,during which accumulation rate was faster especially for the materials with the HMW-GS compositions related with good quality.A higher accumulation for GMP was found at about 12 d after anthesis,then decreased sharply to the lowest point during the middle stage of grain filling.It was found that days to the lowest point were different among lines with different HMW-GS compositions.The lines with subunit 17+18 take shortest time to the lowest point.These lines also accumulated more than other groups.GMP content showed a downward trend in later stage of grain filling under late sowing date.Late sowing had significant effects on glutenin content and GMP content and stable time of dough in four materials with different Glu-B1 locus,and the effect degree was 17+18>7+9>14+15>7+8.The differences of accumulation dynamics between glutenin and GMP may be the key factors affecting quality and stability in materials with different HMW-GS compositions. |
| Key words: wheat Glu-B1 locus near-isogenic lines glutenin stable time of dough |
