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作物学报 ›› 2023, Vol. 49 ›› Issue (6): 1447-1454.doi: 10.3724/SP.J.1006.2023.21065

• 综述 •    下一篇

淀粉颗粒类型及其比例在小麦品质特性形成与改良中的作用

高欣1(), 郭雷2, 单宝雪1, 肖延军1, 刘秀坤1, 李豪圣1, 刘建军1, 赵振东1,*(), 曹新有1,*()   

  1. 1山东省农业科学院作物研究所/小麦玉米国家工程研究中心/农业农村部黄淮北部小麦生物学与遗传育种重点实验室/山东省小麦技术创新中心, 山东济南 250100
    2西北农林科技大学农学院, 陕西杨凌 712100
  • 收稿日期:2022-10-10 接受日期:2022-11-25 出版日期:2023-06-12 网络出版日期:2022-12-01
  • 通讯作者: *赵振东, E-mail: zhaozhendong925@163.com;曹新有, E-mail: caoxinyou@126.com
  • 作者简介:E-mail: bestgaoxin@126.com
  • 基金资助:
    国家自然科学基金项目(31901543);财政部和农业农村部国家现代农业产业技术体系建设专项(小麦, CARS-03-06);山东省泰山产业领军人才项目(LJNY202006);山东省泰山学者工程项目(tsqnz20221161);山东省重点研发计划项目(2020CXGC010805);山东省重点研发计划项目(2021LZGC013);山东省重点研发计划项目(2021LZGC025);山东省农业科学院农业科技创新工程项目(CXGC2022E01)

Types and ratios of starch granules in grains and their roles in the formation and improvement of wheat quality properties

GAO Xin1(), GUO Lei2, SHAN Bao-Xue1, XIAO Yan-Jun1, LIU Xiu-Kun1, LI Hao-Sheng1, LIU Jian-Jun1, ZHAO Zhen-Dong1,*(), CAO Xin-You1,*()   

  1. 1Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Research Center of Wheat and Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai Rivers Valley, Ministry of Agriculture and Rural Affairs/Shandong Provincial Technology Innovation Center for Wheat, Jinan 250100, Shandong, China
    2College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
  • Received:2022-10-10 Accepted:2022-11-25 Published:2023-06-12 Published online:2022-12-01
  • Contact: *E-mail: zhaozhendong925@163.com;E-mail: caoxinyou@126.com
  • Supported by:
    National Natural Science Foundation of China(31901543);China Agriculture Research System of MOF and MARA (Wheat, CARS-03-06);Taishan Industrial Experts Programme(LJNY202006);Taishan Scholars Program(tsqnz20221161);Key Research and Development Program of Shandong Province(2020CXGC010805);Key Research and Development Program of Shandong Province(2021LZGC013);Key Research and Development Program of Shandong Province(2021LZGC025);Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2022E01)

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摘要：

小麦面粉主要由蛋白质和淀粉组成, 面筋蛋白尤其是高分子量麦谷蛋白亚基是影响面团品质的关键因素并受到育种家的广泛关注, 而淀粉的组分及其理化特性对面团品质的贡献往往被育种家忽视。小麦淀粉粒度呈双峰分布, 根据颗粒大小分为直径大于10 μm的A型淀粉颗粒和直径小于等于10 μm的B型淀粉颗粒, 不同类型淀粉颗粒的理化特性存在差异, 因此淀粉的粒度分布会影响小麦总淀粉的理化特性、面筋蛋白的网络结构、面筋与淀粉的相互作用, 进而影响面团的流变学特性和加工特性。本文从淀粉粒度分布的角度出发, 综述A型和B型淀粉颗粒的发育和调控机制、理化特性以及对品质和产量的贡献并提出未来的强筋小麦品质改良策略, 即在育种中重视淀粉特性的选择与提升, 筛选B型淀粉颗粒比例高、面筋与淀粉相互作用强的种质并加以利用, 旨在为优质强筋小麦新品种选育提供参考。

关键词: 小麦淀粉粒度分布, A型和B型淀粉颗粒, 淀粉理化特性, 面筋的网络结构, 面筋与淀粉互作

Abstract:

Wheat flour is mainly composed of protein and starch. Gluten, especially the high-molecular-weight glutenin subunit, is the key factor determining the dough quality which has been widely accepted by breeders. However, the contribution of starch composition and physicochemical properties to dough quality has not been paid enough attention. Wheat starch has a bimodal size distribution and it is composed of A-type starch granules (diameter more than 10 μm) and B-type starch granules (diameter no more than 10 μm) according to the particle size. There are differences in the physicochemical properties of different types of starch granules. Therefore, the particle size distribution of starch affects the physicochemical properties of the total wheat starch, the gluten network structure, and the gluten-starch interaction of gluten, and finally affects the dough rheological properties, and processing characteristics. In summary, from a view of starch particle distribution, this article reviewed the development and regulation mechanism, physicochemical properties of A- and B-type starch granules, and their contribution to quality and yield. Strategies for future wheat breeding were proposed, that is, the starch properties should be selected and improved. The germplasm with high B-type starch granules proportion and strong gluten-starch interaction should be screened for further utilization. The objective of this study is to provide a reference for breeding the new high-quality and strong-gluten wheat varieties.

Key words: particle distribution of wheat starch, A-type and B-type starch granules, starch physicochemical properties, gluten network structure, gluten-starch interaction

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