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Acta Agron Sin ›› 2011, Vol. 37 ›› Issue (11): 2030-2038.doi: 10.3724/SP.J.1006.2011.02030


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 Online:2011-11-12 Published:2011-09-06
  • Contact: 于振文, E-mail: yuzw@sdau.edu.cn, Tel: 0538-8241484

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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