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作物学报 ›› 2008, Vol. 34 ›› Issue (06): 1092-1096.doi: 10.3724/SP.J.1006.2008.01092

• 研究简报 • 上一篇    下一篇

灌浆期高温对小麦籽粒淀粉的积累、粒度分布及相关酶活性的影响

闫素辉;尹燕枰;李文阳;梁太波;李勇;邬云海;王平;耿庆辉;戴忠民;王振林*   

  1. 作物生物学国家重点实验室 / 山东农业大学农学院, 山东泰安271018
  • 收稿日期:2007-10-08 修回日期:1900-01-01 出版日期:2008-06-12 网络出版日期:2008-06-12
  • 通讯作者: 王振林

Effect of High Temperature during Grain Filling on Starch Accumulation, Starch Granule Distribution, and Activities of Related Enzymes in Wheat Grains

YAN Su-Hui,YIN Yan-Ping,LI Wen-Yang,LIANG Tai-Bo,LI Yong,WU Yun-Hai,WANG Ping,GENG Qing-Hui,DAI Zhong-Min,WANG Zhen-Lin*   

  1. National Key Laboratory of Crop Biology / Agronomy College, Shandong Agricultural University, Tai’an 271018, Shandong, China
  • Received:2007-10-08 Revised:1900-01-01 Published:2008-06-12 Published online:2008-06-12
  • Contact: WANG Zhen-Lin

PDF

2447

被引次数

114

摘要： 以不同耐热性品种济麦20和鲁麦21为材料, 于花后5~9 d进行高温处理, 研究了小麦灌浆期高温对籽粒淀粉的积累、粒度分布及合成相关酶活性的影响。结果表明, 灌浆期高温显著降低籽粒淀粉积累量, 显著降低籽粒淀粉、支链淀粉含量, 提高直链淀粉含量和直/支链淀粉比例。高温对济麦20籽粒淀粉积累的影响程度较鲁麦21大。灌浆期高温使小麦籽粒A型淀粉粒的体积、数量和表面积百分比显著增加, B型淀粉粒这3指标则显著降低。高温处理后, 济麦20籽粒蔗糖合酶(SS)、ADPG焦磷酸化酶(AGPP)、可溶性淀粉合酶(SSS)、束缚态淀粉合酶(GBSS)活性与对照无显著差异, 而鲁麦21上述酶活性则高于对照。济麦20、鲁麦21籽粒上述酶活性分别于花后15 d和20 d开始低于对照。与其他淀粉合成相关酶相比, 高温对籽粒GBSS活性的影响程度较小。两品种处理间籽粒蔗糖含量及SS、AGPP、SSS和GBSS活性的变化趋势, 与其籽粒淀粉积累量的变化趋势基本一致。灌浆期高温使籽粒淀粉积累量降低, 主要因高温抑制了籽粒灌浆中后期的淀粉合成, 这是由籽粒蔗糖供应不足和籽粒淀粉合成相关酶活性下降所造成的。

关键词: 小麦, 高温, 淀粉, 淀粉粒, 酶活性

Abstract: In order to investigate the effects of high temperature at early grain filling stages (5–9 d after anthesis) on grain starch formation of wheat (Triticum aestivum L.), cultivars Jimai 20 (weak heat tolerance) and Lumai 21 (strong heat tolerance), were used with a heat stress treatment in the field by plastic sheds. Starch accumulation, starch granule distribution, and changes of enzymes activities involved in starch synthesis were examined. The results showed that heat stress after anthesis remarkably reduced starch accumulation at maturity. The total starch and amylopectin contents decreased significantly, but amylose content increased in heat treatments compared to control. Accordingly the ratio of amylose to amylopectin of heat treantment was significantly higher than that of control. The effect of high temperature on starch accumulation in Jimai 20 was greater than that in Lumai 21. The volume, number, and surface area percentage of A type starch granule were enhanced significantly, but those of B type starch granule reduced greatly under high temperature. After 5 d heating stress, the sucrose content, the activities of sucrose synthase (SS), adnosine diphosphate glucose pyrophosphorylase (AGPP), soluble starch synthase (SSS), and granule-bounded starch synthase (GBSS) increased in heat-treated grains of Lumai 21, but changed slightly in treated grains of Jimai 20 with no significant difference to control. These indexes of Jimai 20 and Lumai 21 became lower than those of control at 15 and 20 d post anthesis (6 and 11 d after heat stress removal), respectively. The GBSS activity was affected slightly by heat treatment. The results indicate that the changes in grain sucrose content and the activities of SS, AGPP, SSS, and GBSS are companied with the changes in grain starch accumulation, and high temperature restrains starch synthesis at middle and late grain filling stages, which is caused by inferior sucrose providing capacity and low activities of enzymes (SS, AGPP, SSS, and GBSS) involved in starch synthesis.

Key words: Winter wheat (Triticum aestivum L.), High temperature, Starch, Starch granule, Enzyme activity

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