灌浆期高温与干旱胁迫对小麦籽粒淀粉合成关键酶活性及淀粉积累的影响

胡阳阳, 卢红芳, 刘卫星, 康娟, 马耕, 李莎莎, 褚莹莹, 王晨阳

Effects of High Temperature and Water Deficiency during Grain Filling on Activities of Key Starch Synthesis Enzymes and Starch Accumulation in Wheat

Yang-Yang HU, Hong-Fang LU, Wei-Xing LIU, Juan KANG, Geng MA, Sha-Sha LI, Ying-Ying CHU, Chen-Yang WANG

表2 不同处理成熟期小麦籽粒淀粉及其组分含量

Table 2 Starch content and its components in wheat grain under different treatments at maturity

处理 Treatment 2015-2016 2016-2017 直链淀粉Amylose (%) 支链淀粉Amylopectin (%) 总淀粉 Total starch (%) 直/支比 Amylose/ amylopectin 直链淀粉Amylose (%) 支链淀粉Amylopectin (%) 总淀粉 Total starch (%) 直/支比 Amylose/ amylopectin 对照CK 15.9 a 50.8 a 66.7 a 0.31 c 15.6 a 50.0 a 65.6 a 0.31 c 干旱DS 15.3 b 47.1 b 62.4 b 0.32 b 15.0 b 46.9 b 61.9 b 0.32 bc 高温HT 14.2 c 43.8 c 58.1 c 0.33 b 14.0 c 43.2 c 57.3 c 0.32 ab HT+DS 13.6 d 40.8 d 54.4 d 0.33 a 13.3 d 40.6 d 53.9 d 0.33 a