温度对不同筋型小麦游离氨基酸与籽粒蛋白质含量的影响

以济南17和潍麦8号两个不同筋型小麦品种为材料，研究花后温度对小麦籽粒蛋白质和植株氨基酸含量的影响。结果表明，灌浆期高温提高了小麦籽粒蛋白质含量，两个筋型品种表现出相同的趋势；提高了小麦叶片和茎鞘中游离氨基酸含量，向籽粒中运输的氨基酸的量也增加，有利于籽粒蛋白质的合成。对黄淮海等北方强筋小麦而言，后期高温对提高籽粒蛋白质含量是有利的，但降低了弱筋小麦的品质。

Effects of Temperature on Protein Contents in Wheat Free Amino Acid and Grain with Different Gluten Types

Using two wheat cultivars,Jinanl7 and Weimai8,with different gluten types as materials, the effects of temperature after anthesis on grain protein and plant amino acid contents were studied. The results showed that high temperature at filling stage increased grain protein content, and the two cuhivars showed the same trend. It also increased the free amino acid content in wheat leaves, stems and sheaths and amino＇ acid traffic volume to grain, which was better for grain protein synthesis. High temperature at late stage was benefit to increasing grain protein content in strong gluten wheat in Huanghuaihai Plain, but decreased the quality of weak gluten wheat.