氮肥基追比对弱筋小麦宁麦9号籽粒淀粉合成及相关酶活性的影响

氮肥基追比对弱筋小麦宁麦9号籽粒淀粉合成及相关酶活性的影响

中国农业科学 2005,38(6):1120-1125 Scientia Agricultura Sinica

氮肥基追比对弱筋小麦宁麦9号籽粒淀粉合成

及相关酶活性的影响

李春燕,封超年,张 影,郭文善,朱新开,彭永欣

(扬州大学/江苏省作物遗传生理重点实验室, 扬州 225009)

摘要:为研究弱筋小麦籽粒淀粉形成的机制,以弱筋小麦宁麦9号为材料,对不同氮肥基追比对其籽粒淀粉合成及相关酶活性的影响及相关生理基础研究表明,氮肥基追比7∶1∶2处理与5∶1∶4处理相比,花后7~28 d籽粒直、支链淀粉及总淀粉积累速率低,成熟籽粒直链淀粉含量低,支链淀粉、总淀粉含量高,剑叶蔗糖磷酸合成酶(SPS)活性和蔗糖含量低,籽粒蔗糖合成酶(SS)活性低,籽粒蔗糖含量高,籽粒ADPG焦磷酸化酶(AGPP)、可溶性淀粉合成酶(SSS)、束缚态淀粉合成酶(GBSS)活性低,淀粉积累量低。相关分析表明,籽粒中AGPP、SSS、GBSS与直、支链及总淀粉积累速率、籽粒灌浆速率呈极显著正相关,说明这几种酶对促进籽粒淀粉的积累起重要作用。

关键词:弱筋小麦;宁麦9号;直链淀粉;支链淀粉;酶

Effects of the Ratio Between Basal N and Top Dressing N on Grain Starch Formation in Weak Gluten Wheat Variety Ningmai 9 and Its

Enzymes Activities

LI Chun-yan, FENG Chao-nian, ZHANG Ying, GUO Wen-shan, ZHU Xin-kai, PENG Yong-xin

(Jiangsu Provincial Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009)

Abstract: Effects of the ratio between basal N and top dressing N on wheat grain starch formation and its physiological basis were studied. Compared with the treatment of basal N: top dressing N 5:5, the treatment of basal N: top dressing N 7:3, with low accumulation rates of amylose, amylopectin and starch from 7th to 28th and amylose content, was high in the contents of amylopectin and starch at maturity, meanwhile, sucrose phosphate synthase (SPS) activity, sucrose content in flag leaves, and sucrose synthase (SS) activity in grains were low, which could increase sucrose content in grains. At the same time, the activities of AGPP (ADP-glucose pyrophosphorylase), SSS (soluble starch synthase), GBSS (granule bounded starch synthase) were low, therefore, the accumulated starch amount was low. The activities of AGPP, SSS, GBSS were positively correlated to the rates of amylose, amylopectin and total starch accumulating and grain filling, which indicated that these three enzymes played a role in promoting the grain starch accumulation of wheat.

Key words: Weak gluten wheat;Ningmai 9; Amylose;Amylopectin;Enzymes

长江中下游沿江、沿海地区被划分为生产软质弱筋饼干糕点小麦的优势区域,促进了弱筋小麦生产的快速发展。由于前人对小麦籽粒品质的研究多集中于小麦蛋白质含量、湿面筋含量以及蛋白质组分等方 面[1],对占籽粒60%~80%的淀粉合成生理机制从酶

学方面的研究报道较少。而中国弱筋小麦宁麦9号等品种的选育成功和弱筋小麦籽粒对低蛋白质含量和低面筋含量的要求,决定了栽培技术体系不同于中、强筋小麦,作者在取得密度、施氮量、氮肥运筹对弱筋选择试小麦产量与品质影响的研究结果的基础上[2],

收稿日期:2004-07-21

基金项目:教育部重点科研资助项目(01039),江苏省“333工程” 资助项目和国家自然科学基金资助项目(30370829) 作者简介:李春燕(1977-),女,江苏海安人,博士研究生,主要从事作物栽培与生理研究。封超年为通讯作者,Tel:0514-7971811;E-mail:fengcn@

http://www.wendangwang.com

你可能喜欢

  • 水稻产量
  • 小麦蛋白
  • 小麦品质
  • 品质知识
  • 品质分析
  • 气候变化的影响
  • 小麦技术
  • 研究进展

氮肥基追比对弱筋小麦宁麦9号籽粒淀粉合成及相关酶活性的影响相关文档

最新文档

返回顶部