小麦籽粒淀粉理化特性与品质关系及其生理机制研究进展

淀粉作为籽粒主要组分,是小麦加工品质最重要的决定因素之一。淀粉的加工品质主要取决于直链与支链淀粉含量及其比值、淀粉分子精细结构和淀粉颗粒大小分布等理化特性。明确小麦籽粒不同部位淀粉理化特性、空间分布差异及其形成的调控机制,可深入阐释面粉品质性状差异形成的生理机制。本文从小麦籽粒淀粉理化特性空间分布、淀粉合成关键酶活性及其编码基因时空表达模式等角度综述了小麦籽粒淀粉理化特性空间分布特征形成的生理机制,以期为小麦品质形成机制与调优栽培技术的建立提供理论支持。

Correlation between Starch Physiochemical Properties and Quality, as well as Its Physiological Mechanism of Starch Formation in Wheat Grains

Starch occupies the main component of grain. It is one of the most important factors determining the processing quality of wheat. Processing quality of starch mostly depends on the fractions of amylose and amylopectin and their ratio, fine structure of starch molecules and the particle size of starch granules. Revealing the regulatory mechanism of physiochemical properties and spatial variation in starch at different positions of grain will help to elucidate the physiological mechanism of spatial variation in flour quality properties. This article summarizes the underlying physiological mechanism of starch synthesis in wheat grain in the view of the spatial variation in starch physiochemical properties, activities of key enzymes involved in starch synthesis, and the spatiotemporal expression patterns of encoding genes. It will provide academic support for the formation mechanism of grain quality, and the establishment of optimal cultivation techniques.