源库改变对小麦籽粒淀粉和蛋白质积累及面粉品质的影响

选用不同蛋白质含量的小麦品种。通过去穗和去旗叶研究了源库改变对小麦籽粒淀粉和蛋白质积累以及面粉品质的影响，以期为小麦品质调优技术提供理论依据。结果表明。去穗和去旗叶均使干物质积累和穗粒重减少，去穗处理增加单粒重，提高淀粉和蛋白质积累量，而去旗叶处理则相反。去穗和去旗叶处理降低了营养器官氮素和干物质积累量，但去旗叶处理促进了茎秆和穗壳中氮素和干物质转运量，而去穗处理则相反。籽粒氨基酸含量表现为去穗〉CK〉去旗叶，扬麦9号籽粒蛋白质含量与氨基酸趋势一致，而徐州26蛋白质含量为CK〉去穗〉去旗叶，表明氨基酸水平对蛋白质合成有重要作用。但不同品种反应有所不同。去旗叶处理显著降低面筋含量。但却提高了面筋指数和沉淀值，而去穗处理则相反。表明去旗叶处理在一定程度上改善了面粉品质。

Effects of Spikelet- and Leaf-removal on Accumulation of Grain Starch and Protein and Flour Quality in Wheat

Two wheat genotypes differing in grain protein content, Yangmai 9 and Xuzhou 26 were used in this experiment to study the effects of spikelet-and leaf-removal on the accumulation of protein and starch and flour quality in wheat grain.The results showed that both the treatments reduced the dry matter weight per stem and grain weight per ear.Treatment of spikelet-removal increased the single grain weight and the accumulation of grain starch and protein,while the treatment of leaf-removal had an opposite pattern.Spikelet-and leaf-removal treatments reduced remobilization quantity of d1ry matter and nitrogen stored in vegetative organs before anthesis.Treatment of leaf-removal promoted the export of the dry matter and nitrogen from stem and chaff,while treatment of spikelet-removal was on the contrary.The grain amino acid content declined in the order as spikelet-removal >CK>leaf-removal.Grain protein contents of Yangmai 9 showed the same patterns with those of grain amino acid,while those of Xuzhou 26 were in the order of CK > spikelet-removal >leaf-removal.It may be deduced that the concentration of amino acid had an important role in the protein synthesis,while there were different response between varieties. The treatment of leaf-removal decreased the gluten content and increased the gluten index and SDS-sedimentation volume.The treatment of flag leaf-removal could regulate flour quality to some extent.