灌浆期高温胁迫对不同品种小麦蛋白组分及面团揉混特性的影响

为研究灌浆期高温胁迫对不同品种小麦蛋白组分及面团揉混特性的影响,以济麦22(JM22)和新麦26(XM26)为材料,通过灌浆初期(S1)和灌浆中期(S2)在田间搭棚进行高温胁迫处理,以未进行高温胁迫的大田小麦作对照(CK),收获后对小麦淀粉黏滞谱、蛋白质组分含量和揉混参数等进行分析。结果表明,与各自CK相比,JM22的黏滞谱参数除回复值和糊化温度降低外,其余参数均升高,XM26的黏滞谱参数除峰值时间外均降低。S1和S2使JM22的峰值黏度、低谷黏度、崩解值、最终黏度、峰值时间分别较CK提高2.81%和18.63%、7.71%和19.51%、11.88%和21.15%、1.88%和12.22%、2.45%和4.08%,且S2均大于CK和S1,S1与CK差异不显著;S1和S2使XM26的峰值黏度、低谷黏度、最终黏度、回复值分别较CK降低12.95%和31.21%、1.81%和27.18%、2.50%和22.22%、3.57%和14.39%,其中,S2、S1与CK三者之间的峰值黏度均达显著水平。与CK相比,高温胁迫后JM22的蛋白质含量降低,而XM26升高。两品种各组分蛋白含量均发生改变,S1和S2使JM22谷蛋白含量减少4.52%和6.01%,S1和S2使XM26谷蛋白增加13.66%和17.27%,不可溶蛋白增加28.95%和34.80%,谷醇比也增加。高温处理对两品种面团揉混参数值也有一定影响,S1使JM22和XM26的峰值时间、峰值高度、8 min带宽分别较各自CK显著增加8.50%和42.80%、12.20%和2.80%、26.57%和68.30%,而S2的两品种只有峰值时间同时显著增加,分别增加9.60%和28.50%。本研究结果为优质专用小麦品质提升栽培技术提供了理论基础。

Effects of High Temperature Stress During Grain-filling Stages on Protein Components and Dough Mixing Properties in Different Wheat Cultivars

High temperature stress during grain-filling stage often have adverse effects on wheat. In order to clarify the effects of high temperature during grain-filling stage on protein components and dough mixing characteristic in different wheat cultivars, parameters related to wheat quality such as grain hardness, starch viscous spectrum, protein components and mixing parameters were analyzed after harvesting Jimai22(JM22)and Xinmai26(XM26), by erecting artificial greenhouse to increase temperature in field at early and mid grain-filling stage, in addition to use the treatments without stress as the contrasts. The results indicated that all the parameters of starch viscous spectrum except for recovery value rose in Jimai22, while all the parameters in Xinmai26 decreased, compared with the controls, respectively. The starch viscous spectrums of peak viscosity, trough viscosity, breakdown, final viscosity and peak time increased by 2.81% and 18.63%, 7.71% and 19.51%, 11.88% and 21.15%, 1.88% and 12.22%, 2.45% and 4.08%, in cultivar JM22 after S1 and S2 treatments, compared with CK. S2 showing significant differences to S1 and CK in above parameters, while no apparent differences were found between S1 and CK. For cultivar XM26, the spectrums of peak viscosity, trough viscosity, final viscosity and recovery value of S2 and S1 dropped by 12.95% and 31.21%,1.81% and 27.18%,2.50% and 22.22%, 3.57% and 14.39%, compared with CK. Significant differences were noticed in the spectrums of peak viscosity among S2, S1 and CK. S2 had greater effects on starch viscosity spectrums in the two cultivars than S1 did. Protein content in grain of JM22 decreased after high temperature, while that of XM26 increased. Composition contents of protein in each cultivar changed by high temperature happened at grain-filling stages. Glutenin content of JM22 grain decrease by 4.52% and 6.01% in S1 and S2 treatments with significant differences, compared with the control. As for cultivar XM26, significant increase was found in glutenin content after S1 and S2 with the increase of 13.66% and 17.27%, in insoluble protein content with the increase of 28.95% and 34.80%, accompanying with significant increase of Glu/Gli value. Dough mixing properties of the two cultivars rose after high temperature stress. Traits of peak time, peak height and 8 min width in JM22 and XM26 increased significantly, increasing by 8.50% and 42.80%, 12.20% and 2.80%, 26.57% and 68.30% after S1 treatment, respectively. Only trait of peak time increased after S2 treatment, increasing significantly by 9.60% and 28.50% in JM22 and XM26. The findings of this study provide a theoretical basis for quality promotion of special high quality wheat.