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作物学报 ›› 2011, Vol. 37 ›› Issue (11): 2030-2038.doi: 10.3724/SP.J.1006.2011.02030

• 耕作栽培·生理生化 • 上一篇    下一篇

不同品质类型小麦籽粒贮藏蛋白组分含量及相关酶活性

石玉1，谷淑波1，于振文1,*，许振柱2   

  1. 1山东农业大学农业部作物生理生态与栽培重点开放实验室, 山东泰安 271018; 2中国科学院植物研究所植被与环境变化国家重点实验室, 北京100093
  • 收稿日期:2011-04-07 修回日期:2011-07-15 出版日期:2011-11-12 网络出版日期:2011-09-06
  • 通讯作者: 于振文, E-mail: yuzw@sdau.edu.cn, Tel: 0538-8241484
  • 基金资助:

    本研究由农业部现代小麦产业技术体系项目(nycytx-03)资助。

Contents of Protein Components Stored in Grains and Activities of Related Enzymes in Wheat Cultivars in Different Quality Types

SHI Yu1,GU Shu-Bo1,YU Zhen-Wen1,*,XU Zhen-Zhu2   

  1. 1 Key Laboratory of Crop Ecophysiology and Cultivation, Ministry of Agriculture, Shandong Agricultural University, Tai’an, Shandong 271018, China; 2 State Key Laboratory of Vegetation and Environmental Change, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China
  • Received:2011-04-07 Revised:2011-07-15 Published:2011-11-12 Published online:2011-09-06
  • Contact: 于振文, E-mail: yuzw@sdau.edu.cn, Tel: 0538-8241484

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被引次数

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摘要： 以小麦品种藁城8901、9411、济南17、烟农19、泰山23和鲁麦21为材料，采用反相高效液相色谱法研究了不同小麦品种籽粒贮藏蛋白各组分含量积累动态及相关酶活性的差异。依据国家标准GB/T17892-1999，将6个品种分为一等强筋(I)、二等强筋(II)和中筋(III) 3组。I组和II组比较，籽粒贮藏蛋白和总蛋白含量无显著差异，I组籽粒谷蛋白含量高于II组，醇溶蛋白含量与谷蛋白含量的比值(醇/谷比值)低于II组。花后20~36 d，籽粒醇溶蛋白含量为II组>I组>III组；花后20 d，谷蛋白含量为I组显著高于II组和III组，醇/谷比值为II组显著高于I组和III组；花后28 d和36 d，谷蛋白含量为I组>II组>III组，醇/谷比值为II组> III组>I组，表明灌浆中后期谷蛋白和醇溶蛋白积累速率的不一致性，导致不同品种醇/谷比值的差异。花后12 d，I组的高分子量谷蛋白亚基含量显著高于II组和III组；花后20 d至成熟期，为I组>II组>III组。不同组间低分子量谷蛋白亚基含量积累动态的差异与谷蛋白一致。花后12 d和20 d，旗叶谷氨酰胺合成酶活性与籽粒谷蛋白含量、高分子量谷蛋白亚基与低分子量谷蛋白亚基含量的比值(HMW/LMW)呈极显著或显著正相关，而花后20 d，其活性与醇/谷比值呈显著负相关；花后20 d和28 d，内肽酶活性与谷蛋白含量、HMW/LMW呈极显著正相关，与醇溶蛋白含量呈显著正相关，说明在籽粒灌浆前中期旗叶谷氨酰胺合成酶活性高，中后期内肽酶活性高，则籽粒谷蛋白、醇溶蛋白含量及HMW/LMW高，醇/谷比值低，利于形成一等强筋小麦的蛋白质品质。

关键词: 小麦, 品质类型, 蛋白质组分, 变化动态, 酶活性

Abstract: Stored protein content and its components are determinative factors of wheat processing quality. The activities of enzymes involved in nitrogen metabolism impact the accumulations of protein components. However, the effect of enzyme activities on stored protein content in grain is not clearly understood. In this study, we used six wheat cultivars grouped into I-type (GC8901 and 9411, first-class strong gluten), II-type (Jinan 17 and Yannong 19, second-class strong gluten), and III-type (Taishan 23, and Lumai 21, medium gluten) to observe the dynamic accumulations of stored protein components in grains and the activities of related enzymes in leaves during grain filling. The contents of total protein and stored protein were not significantly different between I-type and II-type, but type-I had higher glutenin content and lower ratio of Gli-to-Glu than type-II. Gliadin contents were presented with the order of type-II > type-I > type-III from 20 d after anthesis (DAA) to 36 DAA. Type-II had the highest ratio of Gli-to-Glu from 20 to 36 DAA, and type-III ranked the second and without significant difference with type-I at 20 DAA. Glutenin contents were presented with the order of type-I > type-II > type-III from 28 to 36 DAA. The accumulation rates of glutenin and gliadin contents at the medium-late filling stage were different among cultivars, which resulted in the difference of raito of Gli-to-Glu. The HMW-GS content was higher in type-I than in type-II and type-III at 12 DAA, whereas showed the order of type-II > type-III > type-I from 20 DAA to maturity. The glutamine synthetase activity in flag leaf had positive correlations with glutenin content (P < 0.01) and ratio of HMW/LMW (P < 0.05) at 12 DAA and 20 DAA, but a negative correlation with the ratio of Gli-to-Glu at 20 DAA (P < 0.05). The endopeptidase activity in flag leaf had positive correlations with glutenin content (P < 0.01), ratio of HMW/LMW (P < 0.01), and gliadin content (P < 0.05) at 20 DAA and 28 DAA. High GS activity at the early-medium filling stage and high EP activity at the medium-late filling stage resulted in high contents of glutenin and gliadin, high ratio of HMW/LMW, and low ratio of Gli-to-Glu, which is favorable for high processing quality of the first-class strong-gluten wheat.

Key words: Wheat cultivar, Quality type, Protein component, Dynamic change, Enzyme activity

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