大豆种子发育过程中蛋白质和脂肪积累特点的初步研究

 对生育期相近、化学成分含量不同的5个品种（品系）共3个类型大豆种子形成发育过程中单粒种子的蛋白质及脂肪的毫克数，新鲜种子与干种子蛋白质及脂肪含量变化的研究发现：（1）同一品种单粒种子蛋白质和脂肪毫克数的积累形式相同，但类型间存在差异；（2）不同大豆品种新鲜种子的蛋白质及脂肪含量均随种子的发育而呈增加的趋势；（3）在种子发育过程中，烘干种子的蛋白质含量的变化，在高蛋白大豆中呈增加的趋势，而在高脂肪大豆中则保持相对持平趋势；烘干种子的脂肪含量，在高蛋白大豆中无明显增加，而高脂肪大豆则持续增加。兼用型大豆的蛋白质和脂肪含量的变化分别与高蛋白大豆和高脂肪大豆相似。

A PRELIMINARY STUDY ON ACCUMULATION CHARACTERISTICS OF PROTEIN AND FAT IN DEVELOPING SOYBEAN SEEDS

Accumulation characteristics of protein and fat were studied for three types of five soybean varieties which were similar in the days to maturity but different in chemical compositions. Data were recorded on protein and fat milligram per seed, protein and fat percentage expressed with fresh weight and dry weight in developing seed. The results indicate: (1) Accumulation trends of either protein or fat milligram per seed are the same in a variety, but different among three types; (2) Protein and fat percentage expressed with fresh weight, increase as seeds develop in various varieties; (3) There exists an obvious increase of protein content (dry weight basis) in high protein varieties, and relatively no change in high fat varieties in developing seeds. Mode fat content accumulation (dry weight basis) in seeds increase steadly for high fat varieties, and also there exists no obvious increase in high protein varieties. The changes of protein content and fat content for hogh high protein-high fat variety is similar to those of high protein varieties and high fat varieties, respectively.