灌浆初期高温胁迫对不同耐热性小麦品种形态和产量的影响

研究灌浆初期高温胁迫对不同耐热性小麦品种的影响,有助于为耐热稳产性小麦品种选育提供方法,也可为小麦丰产抗逆栽培技术提供理论参考。以‘济麦22’（JM22）、056852品系（056852）、‘新麦26’（XM26）和‘藁城8901’（GC8901）4个不同耐热性小麦品种（系）为材料,通过灌浆初期（花后12~14 d）在田间搭建塑料棚模拟高温胁迫,研究高温胁迫对小麦形态和籽粒产量的影响。高温胁迫处理3 d,处理最高温度达43.13℃,处理日均温较不搭棚的田间对照温度在胁迫3 d中分别高10.48℃、9.71℃、9.84℃。结果表明：灌浆初期高温胁迫降低了小麦的植被覆盖指数和冠层叶绿素含量,JM22和056852高温胁迫处理与对照的NDVI值和冠层叶绿素含量在胁迫后差异不显著,而XM26和GC8901分别显著下降9.66%、6.26%和12.10%、10.73%。高温胁迫后不同耐热性小麦品种（系）籽粒灌浆持续期显著缩短,与对照相比,JM22、XM26、056852和GC8901籽粒灌浆持续期分别显著缩短1.4 d、2.4 d、0.8 d和3.0 d。千粒重和籽粒产量因高温胁迫显著降低,XM26和GC8901分别比对照产量降低11.43%和10.05%,JM22和056852产量分别降低6.41%和6.93%。综上,灌浆初期高温胁迫不同程度地加速了耐热性不同小麦品种（系）冠层叶绿素的降解,缩短了籽粒灌浆天数,减少了灌浆物质的积累,降低了籽粒产量。试验材料JM22耐热性和丰产性都较好;056852品系耐热性较好,产量一般;XM26和GC8901耐热性较差,产量较低。     

药隔期低温胁迫对小麦功能叶超微结构及光合特性的影响

以抗倒春寒能力不同的两个小麦品种烟农19 (YN19)和新麦26 (XM26)为供试材料,于小麦幼穗分化的药隔期利用超低温人工气候培养箱进行4℃和-4℃两个温度处理,以低温处理期间大田环境平均温度10℃为对照(CK),观测不同程度低温处理下小麦功能叶超微结构及光合特性的变化。结果表明：(1)药隔期低温胁迫显著增加供试两品种小麦功能叶SOD、POD、CAT酶活性和MDA含量,其中CAT酶活性增幅最大,XM26在4℃、-4℃处理下功能叶CAT活性较CK分别增加了48.68%和87.55%,YN19则分别增加了76.59%和110.39%,总体来看YN19的抗氧化酶活性增幅均大于XM26,具有较强的活性氧清除能力。(2)低温胁迫破坏小麦功能叶叶绿体结构。XM26在4℃、-4℃处理功能叶叶绿体数和叶绿体面积较CK分别下降12.43%、24.97%和57.68%、5.88%,YN19分别下降14.56%、16.69%和25.88%、61.90%。随着温度的降低(4℃→-4℃),供试两品种小麦叶片的基粒片层数量和厚度大幅下降,细胞膜受到不同程度的损伤,基粒片层开始解体。(3)随着低温胁迫程度加深,...     

磷素后移对药隔期倒春寒小麦旗叶光合及抗氧化系统的影响

以抗倒春寒能力强的小麦品种“烟农19”(YN19)和抗倒春寒能力弱的小麦品种“新麦26”(XM26)为供试材料,利用人工气候箱开展盆栽低温模拟实验。实验设置对照（日均气温15℃,夜间最低温度11℃,CK）和低温（-4℃,LT）两个温度处理,设置常规施磷（基肥:拔节肥为10:0,R1）和磷肥后移（基肥:拔节肥为5:5,R2）两种施磷肥模式,低温处理时长为4h·d-1。测定小麦开花期和灌浆期旗叶光合、抗氧化生理指标及成熟期产量并进行分析,以探明磷素后移对药隔期倒春寒下小麦旗叶生长的缓解机理。结果表明：（1）LT处理较CK处理,供试两品种旗叶叶绿素相对含量（SPAD值）、净光合速率（Pn）、气孔导度（Gs）、蒸腾速率（Tr）均显著下降（P<0.05）,胞间CO2浓度（Ci）显著上升。（2）LT处理与CK比较,供试两品种旗叶抗氧化酶（SOD、CAT）活性显著下降,丙二醛（MDA）含量显著增加。（3）本实验条件下,LT处理使供试两品种穗粒数、千粒重及单茎产量较CK显著降低。（4）LTR2与LTR1比较,XM26开花期和YN19灌浆期旗叶SPAD值分别显著提高了7.3%和10.1%;XM26...     

花期短时高温对不同品种水稻颖花开放动态及产量的影响

以耐热型水稻品种N22和热敏型水稻品种YR343为材料,进行盆栽试验。从抽穗扬花当天开始,利用人工气候室进行高温处理,以32℃/25℃（昼/夜）为对照,设置38℃/30℃为高温处理,连续处理7d。分别于处理第1、3、5、7天取样,研究花期不同天数高温胁迫对水稻颖花开放动态、颖花生理特性及产量的影响。结果表明：（1）高温胁迫后水稻产量和结实率均呈降低趋势,其降幅与高温持续时间有关。高温处理7d时,品种N22的产量与结实率分别降低49.1%和37.4%,YR343分别降低85.1%和65.3%。（2）高温胁迫后,水稻的花药开裂率和花粉活性均出现不同程度降低,且高温持续时间越长,降幅越大。（3）高温胁迫后水稻的总颖花开放量显著降低,其中,N22与YR343分别降低33.3%和65.5%。花期高温还改变了水稻开花峰值和峰值出现时间,与常温相比,高温下N22的开花高峰提前1h出现,峰值比例下降0.5%,YR343峰值出现时间无变化,但峰值比例降低2.8%,高温胁迫下YR343出现了花期缩短的现象。（4）高温胁迫下,水稻颖花可溶性蛋白、可溶性糖及脯氨酸含量总体呈下降趋势;丙二醛及过氧化氢含量呈上升...     

不同品种稻米品质形成对盐胁迫的响应

为明确盐浓度对稻米品质形成的影响及其机制,以江苏省大面积种植水稻品种南粳9108和盐稻12号为试验材料,种植于土培池中,全生育期以盐水灌溉代替淡水灌溉,盐浓度设置0.10%、0.15%、0.20%、0.25%、0.30%、0.35%,并以淡水(盐浓度0%)灌溉为对照(CK),研究不同盐浓度对稻米品质形成的影响。结果表明,与CK相比,在低盐浓度(0.10%～0.15%)下,直链淀粉含量显著降低,稻米的糙米率、精米率和整精米率增加,稻米淀粉黏滞特性(RVA谱)的峰值黏度、热浆黏度和最终黏度增加,米饭的外观、黏度、平衡度和食味值在0.10%盐浓度下高于CK,南粳9108和盐稻12号的胶稠度在0.10%盐浓度下分别较CK高4.5和3.5 mm;在中、高盐浓度(0.20%～0.35%)下,稻米的加工品质、蒸煮食味品质和稻米淀粉黏滞特性明显降低。稻米的垩白粒率和垩白度随着盐浓度的增加而减小。综上可知,在低盐浓度(0.10%～0.15%)下,稻米的品质总体有一定的改善;高盐浓度(0.35%)下,稻米品质明显变劣。本研究通过分析不同盐浓度下水稻的品质状况,为滩涂水稻高产与品质调优栽培提供了参考。     

灌浆期高温胁迫对小麦灌浆的影响及 叶面喷剂的缓解作用

针对我国华北麦区灌浆期高温影响小麦灌浆和产量的问题,本研究在2013—2014年和2014—2015年两个小麦生长季,采用田间塑料棚自然升温的方式,在灌浆期设4个时段高温胁迫处理作为主处理,两年分别在花后12~25 d、12~16 d、15~20 d和20~25 d,花后8~21 d、8~12 d、14~20 d和16~21 d进行高温处理,以不罩棚自然温度作为对照(分别用A1、A2、A3、A4和A5表示,A5为对照);以0.2%磷酸二氢钾、0.05%硫酸锌、清水和不喷施4个喷剂作为副处理(分别用B1、B2、B3和B4表示),研究了灌浆期不同时段高温处理对小麦籽粒灌浆的影响及喷施不同叶面喷剂对高温胁迫的缓解作用,并对不同处理下的小麦灌浆特征进行了量化分析。研究结果表明:(1)小麦灌浆期不同时段高温与自然温度对比均造成小麦减产,减产幅度两个试验年度分别为12.64%~15.34%和2.04%~9.41%,并且高温胁迫时间长,处理时间早的A1减产幅度最大,且较对照A5达极显著水平;高温减产的直接原因是小麦穗粒数减少及千粒重降低,两个试验年度穗粒数分别减少0.71~5.45个和1.73~3.00个,千粒重分别降低1.28~3.41 g和0.84~4.27 g;从2013—2014年度模型模拟的灌浆特征看,不同时段高温处理使小麦提前到达第1和第2拐点,A1~A4第1拐点较对照提前0.29~0.75 d、第2拐点提前0.22~1.42 d,因此高温处理缩短了灌浆时间,且平均灌浆速率降低,最终造成千粒重降低。(2)叶面喷剂具有缓解高温胁迫的作用,两个试验年度叶面喷剂分别比不喷对照提高产量3.08%~7.05%和2.09%~3.52%,可一定程度缓解高温对穗粒数和千粒重的不良影响,两个试验年度叶面喷剂分别增加穗粒数1.04~2.30个和0.95~2.01个,提高千粒重1.10~1.42 g和0.60~0.89 g,且B1效果最好;从灌浆数值特征分析看,叶面喷剂推迟了到达第1和第2拐点的时间,不同喷剂推迟到达第1拐点时间为0.48~0.98 d,推迟到达第2拐点的时间为0.32~0.98 d,延长了灌浆的时间,平均灌浆速率提高0.01~0.04 mg·grain?1·d?1,以B1(磷酸二氢钾)的作用最好。因此叶面喷剂可延长小麦灌浆期,不同程度地增加了穗粒数和千粒重,是增产和减灾的有效措施之一。     

遮阴时期对不同小麦品种淀粉组成结构及淀粉品质的影响

为研究花前和花后弱光对不同小麦品种淀粉特性的影响,2020—2021年在西昌农科院基地设计二因素裂区试验,主区因素为品种,分别为蜀麦482、川麦39、绵麦51和昌麦34,副区因素为遮阴时期,分别为拔节-开花期(S1)和拔节-成熟期(S2),自然光强为对照(CK)。结果表明,遮阴显著抑制籽粒淀粉积累,拔节-开花期、拔节-成熟期遮阴使淀粉含量分别下降2.96和5.34个百分点,直/支比无显著变化。拔节-成熟期遮阴,A型淀粉粒(>10μm)数目、体积和表面积占比分别较CK提高0.10、4.49和5.01个百分点,α-淀粉酶活性提高36.6%,面粉降落值、糊化黏度和膨胀势降低,淀粉品质变劣;拔节-开花期遮阴降低绵麦51籽粒α-淀粉酶活性,较CK减小28.6%,淀粉糊化黏度、膨胀势和降落值显著增加,淀粉品质改善。绵麦51籽粒α-淀粉酶活性较高,是其他品种的1.55～2.61倍,淀粉峰值黏度、降落值和膨胀势分别较其他品种低948.1～1 597.8 Pa·s、108～211 s、2.95～3.88 g·g^-1,且对光照变化更敏感。相关性分析表明,降落值与峰值黏度等糊化黏...     

干热风对冬小麦不同穗粒位粒重的影响效应

利用自主研制的可移动式干热风发生模拟装置,对耐高温小麦品种济麦22于花后13d（灌浆中期M）和23d（灌浆后期L）进行连续两天的干热风胁迫,设置重度干热风（S）和轻度干热风（M）2个胁迫水平,以明确不同时期和不同等级的干热风灾害对小麦小穗位和粒位粒重分布特征的影响,及其与干热风胁迫程度的关系,为干热风灾害防控提供理论依据。结果表明：不同处理主茎穗和分蘖穗小穗位和粒位粒重均呈现先升后降的二次曲线变化。干热风胁迫会引起小麦穗部小穗位和粒位粒重的降低,表现为灌浆中期干热风胁迫引起小麦穗下部和上部穗粒位总粒重显著降低,对小麦粒位粒重的危害呈现第3粒位（G3）＞第1粒位（G1）＞第2粒位（G2）;灌浆后期胁迫则主要危害小麦穗下部和中部,对小麦粒位粒重的危害表现为G3＞G2＞G1。初步分析认为,在本模拟试验条件下,灌浆中期干热风引起小麦分蘖穗粒重显著降低,灌浆后期对主茎穗粒重影响更大;灌浆中期和后期干热风胁迫下,小麦G3位粒重减小最为明显。灌浆中期干热风胁迫对小麦粒重的影响大于后期,重度干热风胁迫大于轻度干热风。     

药隔期倒春寒对小麦颖果发育的影响

以抗倒春寒性弱的小麦品种新麦26(XM26)和抗倒春寒性强的烟农19(YN19)为试验材料，进行大田盆栽试验。于小麦幼穗分化的药隔形成期在智能超低温光照培养箱内进行低温（2℃和-2℃）胁迫处理，以10℃作为对照组（CK）。于花后每隔7d进行取样，对小麦强势和弱势颖果的长度、宽度和厚度进行观测分析，同时采用石蜡切片技术观察果皮、胚乳细胞及大、小淀粉粒的显微结构，以探明药隔期倒春寒胁迫下小麦颖果发育的显微结构特征。结果表明：（1）药隔期倒春寒会降低小麦颖果的长度、宽度和厚度，且降幅随倒春寒胁迫程度的加强（2℃→-2℃）而增大，成熟期小麦颖果长度、宽度和厚度分别减小1.17%～4.41%、1.57%～10.22%和1.42%～9.40%，倒春寒胁迫下成熟期两品种小麦各处理弱势粒颖果长/宽、长/厚、宽/厚比值均高于强势粒颖果。（2）药隔期倒春寒会减缓早期颖果果皮降解速率，同时还会抑制两品种小麦颖果胚乳细胞淀粉粒的发育。（3）药隔期倒春寒降低小麦强、弱势颖果胚乳细胞内大、小淀粉粒的周长和面积，花后28d强势粒颖果胚乳细胞内大、小淀粉粒周长和面积分别下降8.17%～14.66%和14.08%～17...     

灌浆结实期高温干旱复合胁迫对稻米直链淀粉及蛋白质含量的影响

灌浆结实期是水稻产量与品质形成的关键时期,近年来,由于受全球气候变化和局部地形地貌的影响,我国南方稻区在水稻灌浆结实期频频遭遇高温和伏旱的混合影响,造成水稻产量与品质的同步下降。本研究选用导入空心莲子草基因组DNA构建的籼稻耐旱变异品系H5,在灌浆结实期于人工温室进行高温干旱复合胁迫试验,测定了不同处理稻米直链淀粉与蛋白质含量,旨在深入研究高温干旱复合逆境对稻米品质的影响。试验设6个处理,分别是适温中度干旱(OT-MD)、适温严重干旱(OT-SD)、高温正常供水(HT-WW)、高温中度干旱(HT-MD)、高温严重干旱(HT-SD)和适温正常供水(OT-WW,CK)。除对照外,其余各处理的胁迫时间设10 d、20 d、30 d和40 d。结果表明:灌浆结实期高温胁迫会导致稻米直链淀粉含量下降和蛋白质含量增加,高温胁迫10~40 d的稻米直链淀粉含量比CK降低了1.783~5.987个百分点,稻米蛋白质含量比CK增加了1.178~2.741个百分点;灌浆结实期干旱胁迫同样会导致稻米直链淀粉含量下降和蛋白质含量增加,在中度干旱条件下,胁迫10~40 d处理的稻米直链淀粉含量比CK降低了1.956~6.270个百分点,稻米蛋白质含量比CK增加了1.153~2.944个百分点,在严重干旱条件下,胁迫10~40 d处理的稻米直链淀粉含量和蛋白质含量相对于CK的变异幅度比中度干旱胁迫下的更大;灌浆结实期高温干旱复合胁迫引起稻米直链淀粉含量下降和蛋白质含量增加的幅度均超过单一高温胁迫或干旱胁迫,且其变化幅度随胁迫因子的增加、胁迫强度的增强和胁迫时间的延长而增大;灌浆结实期的前20 d遭遇高温干旱复合胁迫是稻米品质变差的主要原因;在相同胁迫时间内,各处理对稻米直链淀粉和蛋白质含量的胁迫效应按升序排列依次为:高温正常供水(HT-WW)、适温中度干旱(OT-MD)、适温严重干旱(OT-SD)、高温中度干旱(HT-MD)、高温严重干旱(HT-SD)。本研究结论可为水稻的抗旱与抗高温育种与栽培提供参考依据。     

优质小麦子粒淀粉组成与糊化特性对氮素水平的响应

在大田条件下,选用3个不同类型优质小麦品种: 豫麦47（强筋品种）、山农8355（中筋品种）和豫麦50（弱筋品种）,设置3个氮肥水平: 施N 0、15和30 g/m2,研究了小麦子粒淀粉的粒度分布、直支链淀粉组成、糊化特性及其对氮素水平的响应。结果表明,优质小麦子粒中淀粉粒的粒径分布范围为1～45 μm,其数目分布呈单峰或双峰曲线变化,体积和表面积分布均呈双峰曲线变化,峰谷位于10 μm处; 据此可将淀粉粒分为两种类型: A型大淀粉粒（10～45 μm）和B型小淀粉粒（1～10 μm）。优质小麦子粒淀粉粒组成存在显著的基因型差异。强筋品种豫麦47子粒中B型淀粉粒的比例较高,弱筋品种豫麦50子粒中A型淀粉粒的比例较高,中筋品种山农8355居中。施氮水平对优质小麦子粒中淀粉的粒度分布存在显著影响。在本试验条件下,随氮素水平的提高,强筋品种豫麦47子粒中A型淀粉粒的比例提高,而B型淀粉粒的比例下降; 增施氮肥后弱筋品种豫麦50和中筋品种山农8355子粒中B型淀粉粒的比例增大,而A型淀粉粒的比例降低,且前者变化的幅度较大。适量增施氮肥提高优质小麦子粒中的淀粉含量,氮肥用量进一步增大后,淀粉含量降低; 增施氮肥后优质小麦子粒中直链淀粉含量降低。增施氮肥对优质小麦子粒淀粉的糊化特性存在较大影响,且此影响的趋势因基因型和施氮量而异。其中强筋品种豫麦47表现为低谷粘度、最终粘度、反弹值、糊化温度和峰值时间提高,而高峰粘度和稀懈值降低; 当氮肥用量增大至30 g/m2时,糊化温度和峰值时间降低,而以粘度为单位的参数均提高。弱筋品种豫麦50表现为增施氮肥后,RVA参数呈下降趋势,与之相对应中筋品种山农8355的呈上升趋势。相关性分析表明,B型淀粉粒的数目、体积和表面积比例与高峰粘度和稀懈值存在显著正相关; 与低谷粘度、最终粘度和反弹值存在显著负相关。子粒中直链淀粉含量、支链淀粉含量和总淀粉含量与高峰粘度和稀懈值呈显著负相关,与低谷粘度、最终粘度、反弹值和峰值时间呈一定程度正相关; 直链淀粉相对含量与RVA特征参数之间的相关趋势与子粒中直链淀粉含量的趋势一致,但均未达显著水平。由此可以认为,氮肥通过调控小麦子粒中淀粉的直、支链组成和粒度分布而影响其糊化特性。     

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Mineral content, as determined and expressed by ash content, serves as an index of wheat flour quality for flour millers and food manufacturers who prefer flour of low mineral content, even though the significance of mineral content on the functional properties of wheat flour is not well understood. We explored whether minerals have any influence on the functional properties of wheat flour and product quality of white salted noodles. Ash, obtained by incinerating wheat bran, was incorporated into two hard white spring wheat flours and their starches to raise the total ash content to 1, 1.5, or 2%. Pasting properties were determined using a rapid visco analyzer (RVA). Addition of ash increased the peak viscosity of the flours in both water and buffer solution but did not affect the peak viscosity of starch. Wheat flours with added ash showed lower pasting temperature by approximately 10°C in buffer solution. Mineral extracts (15.3% ash) isolated from wheat bran, when added to increase the ash content of wheat flour and starch to 2%, increased the peak viscosity and lowered the pasting temperature of flour by 13.2–16.3% but did not affect the pasting properties of the isolated starch. The mineral premix also increased peak viscosity of wheat flour but not in starch. Added ash increased noodle thickness and lowered water retention of cooked noodles while it exhibited no significant effect on cooked noodle texture as determined using a texture analyzer.     

水、氮磷肥及其互作对小麦淀粉糊化特性的影响

为了解豫西半干旱区不同水、肥条件对小麦淀粉品质的调控效应,于2009—2010年度和2010—2011年度在河南省洛阳市农业科学研究院以"洛旱2号"小麦为材料,采用防雨棚池栽种植方式,研究了不同灌水量、施氮量和施磷量及其互作对小麦淀粉糊化特性的影响。结果表明:施氮量和施磷量对小麦淀粉糊化特性均有显著影响(P≤0.05或P≤0.01);随施氮量的增加,淀粉各黏度参数呈增大趋势,施氮量为105 kg.hm 2时达最大值,之后增加施氮量各黏度参数又有所下降;黏度参数在施磷量为168 kg.hm 2时达最大值。在豫西半干旱生态条件下,灌水量对淀粉黏度参数影响不显著,但存在灌水量×施氮量的显著互作效应(P≤0.05或P≤0.01)。从不同水肥处理组合看,淀粉糊化特性以处理组合N105P168W217.5[施氮量105 kg(N).hm 2、施磷量168kg(P2O5).hm 2和全生育期灌水量217.5 mm]最优。相关分析表明,淀粉黏度参数与籽粒产量在2009—2010年度呈显著正相关,而在2010—2011年度相关不显著,说明产量与淀粉品质间存在着协同提高的可能性。     

Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity

The quality of many baked products, noodles, gravies, and thickeners is related to the pasting properties of wheat (Triticum aestivum L.) flour, yet different flours vary markedly in their pasting performance. The objective of the present research was to assess the role of the wheat flour fractions, gluten, water solubles, prime and tailing starches, in the contribution to peak hot paste viscosity among three selected wheat cultivars. Straight-grade flours were fractionated and reconstituted. Fractions were examined independently and were deleted in otherwise fully reconstituted flours. Fractions were exchanged between cultivars for reconstituting flours, and fractions were substituted individually into a common starch base. The flours from the cultivars Klasic, McKay, and Madsen differed markedly in their peak hot paste viscosities, and were fractionated and reconstituted with only a small effect on paste viscosity. Results clearly showed that prime starch was the primary determinate of flour paste viscosity, but the other fractions all exerted a significant effect. Tailing starch increased paste viscosity directly due to pasting capacity of starch or indirectly through competition for water. Gluten also increased paste viscosity through competition for water. The water-soluble fraction from different cultivar flours was more variable in effect.     

Effect of Amylose Content on Gelatinization,Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 Seeds

We studied the effect of amylose content on the gelatinization, retrogradation, and pasting properties of starch using wheat starches differing in amylose content. Starches were isolated from waxy and nonwaxy wheat and reciprocal F1 seeds by crossing waxy and nonwaxy wheat. Mixing waxy and nonwaxy wheat starch produced a mixed starch with the same amylose content as F1 seeds for comparison. The amylose content of F1 seeds ranged between waxy and nonwaxy wheat. Nonwaxy‐waxy wheat had a higher amylose content than waxy‐nonwaxy wheat. Endothermic enthalpy and final gelatinization temperature measured by differential scanning calorimetry correlated negatively with amylose content. Gelatinization onset and peak temperature clearly differed between F1 and mixed starches with the same amylose content as F1 starches. Enthalpy for melting recrystallized starches correlated negatively with amylose content. Rapid Visco Analyser measurement showed that F1 starches had a higher peak viscosity than waxy and nonwaxy wheat starches. Mixed starches showed characteristic profiles with two low peaks. Setback and final viscosity correlated highly with amylose content. Some of gelatinization and pasting properties differed between F1 starches and mixed starches.     

Increase in Apparent Amylose Content and Change in Starch Pasting Properties at Cool Growth Temperatures in Mutant Wheat

Some mutant wheat lines with low‐amylose content were grown in a field and greenhouse (15 or 20°C) to compare apparent amylose content and starch pasting properties. The apparent amylose content of flour and starch increased and starch pasting parameters as measured by a Rapid Visco Analyser (RVA) changed in the greenhouse (at cool temperatures) during seed maturation. Densitometric analysis of the protein band separated by electrophoresis suggested that the increase in amylose content by cool temperature was related to the amount of Wx‐D1 protein. This data suggests that the Wx‐D1 gene was responsible for these changes. In wheat starch from Tanikei A6099 and Tanikei A6598 at 15°C, the value of final viscosity and total setback was higher than that from the field. In wheat starch from Tanikei A6599‐4 (waxy mutant with stable hot paste viscosity), the peak viscosity temperature was higher and time maintained >80% of the peak was shorter at 15°C than that from the field. Genetic analysis using doubled‐haploid (DH) lines from a combination of Tanikei A6599‐4 and Kanto 118 (low‐amylose line) showed that apparent amylose content increased and the starch pasting curve and properties changed in waxy progenies similar to Tanikei A6599‐4.     

不同氮素水平对豫麦49-198籽粒灌浆及淀粉合成相关酶活性的调控效应

为了明确不同氮素水平下小麦干物质运转、 籽粒灌浆及有关淀粉酶活性的变化规律,以豫麦49 198为材料,在河南科技大学试验农场,通过设置120 kg/hm2（N1）、 180 kg/hm2（N2）、 240 kg/hm2（N3）和300 kg/hm2（N4）4个氮素水平,研究了小麦茎鞘物质运转、 籽粒灌浆和淀粉合成有关酶活性。结果表明,在一定范围内增施氮肥有利于提高茎鞘干物重以及抽穗后茎鞘物质输出量、 输出率、 转化率,各指标均以N3处理最高,N1处理最低。适量增施氮肥能提高籽粒生长潜势、 最大灌浆速率和平均灌浆速率,缩短籽粒生长活跃期,使品种达最大灌浆速率的时间提前,其中N3处理最佳,其最大灌浆速率和平均灌浆速率分别为0.55710-2 和0.37310-2 g/(grainsd),N4处理最差,其最大灌浆速率和平均灌浆速率分别为0.40610-2 和0.272 10-2 g/(grainsd)。适量增施氮肥能增强籽粒灌浆过程中可溶性淀粉合成酶（SSS）、 Q酶和ADPG焦磷酸化酶3种酶活性,各处理中,酶活性均以N3处理最高,N4处理最低,N3和N4处理相比SSS、 Q和ADPG焦磷酸化酶最大酶活性分别提高了22.0%、 23.2%和9.5%。但过量施氮,降低了茎鞘干物重的积累、 运输和转化能力以及籽粒灌浆速率和3种淀粉合成有关酶活性。抽穗期茎鞘干物重、 抽穗后茎鞘干物质输出量和输出率均与籽粒产量呈显著正相关。试验表明,在适宜氮肥水平下小麦具有较高的茎鞘物质输出率和转化率、 籽粒灌浆速率及淀粉合成有关酶活性,是产量较高的生理基础。     

Sources of Variation for Starch Gelatinization,Pasting, and Gelation Properties in Wheat

The starch of wheat (Triticum aestivum L.) flour affects food product quality due to the temperature-dependent interactions of starch with water during gelatinization, pasting, and gelation. The objective of this study was to determine the fundamental basis of variation in gelatinization, pasting, and gelation of prime starch derived from seven different wheat cultivars: Kanto 107, which is a partial waxy mutant line, and six near-isogenic lines (NILs) differing in hardness. Complete pasting curves with extended 16-min hold at 93°C were obtained using the Rapid Visco Analyser (RVA). Apparent amylose content ranged from 17.5 to 23.5%; total amylose content ranged from 22.8 to 28.2%. Starches exhibited significant variation in onset of gelatinization. However, none of the parameters measured consistently correlated with onset or other RVA curve parameters that preceded peak paste viscosity. Peak paste viscosity varied from 190 to 323 RVA units (RVU). Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents. Each 1% reduction in apparent or total amylose content corresponded to an increase in peak viscosity of about 22 and 25 RVU, respectively, at 12% starch concentration. Of the seven U.S. cultivars, the lower amylose cultivars Penawawa and Klasic were missing the granule-bound starch synthase (GBSS; ADPglucose starch glycosyl transferase, EC 2.4.4.21) protein associated with the Waxy gene locus on chromosome 4A (Wx-B1 locus). Kanto 107 was confirmed as missing both the 7A and 4A waxy proteins (Wx-A1 and Wx-B1 loci). The hardness NIL also were shown to be null at the 4A locus. Apparent and total amylose contents of prime starch generally corresponded well to the number of GBSS proteins; although the hardness NIL tended to have somewhat higher amylose contents than did the other GBSS 4A nulls. We concluded that reduced quantity of starch amylose due to decreased GBSS profoundly affects starch gelatinization, pasting, and gelation properties.