灌浆期高温对小麦籽粒淀粉的积累、粒度分布及相关酶活性的影响.pdf

作物学报ACTAAGRONOMICASINICA2008,34(6):1092−1096http://www.chinacrops.org/zwxb/
ISSN0496-3490;CODENTSHPA9E-mail:[e-mail]

DOI:10.3724/SP.J.1006.2008.01092

灌浆期高温对小麦籽粒淀粉的积累、粒度分布及相关酶活性的影响

闫素辉尹燕枰李文阳梁太波李勇邬云海王平耿庆辉
*
戴忠民王振林

(作物生物学国家重点实验室/山东农业大学农学院,山东泰安271018)

摘要:以不同耐热性品种济麦20和鲁麦21为材料,于花后5~9d进行高温处理,研究了小麦灌浆期高温对籽粒淀
粉的积累、粒度分布及合成相关酶活性的影响。结果表明,灌浆期高温显著降低籽粒淀粉积累量,显著降低籽粒淀粉、
支链淀粉含量,提高直链淀粉含量和直/支链淀粉比例。高温对济麦20籽粒淀粉积累的影响程度较鲁麦21大。灌浆
期高温使小麦籽粒A型淀粉粒的体积、数量和表面积百分比显著增加,B型淀粉粒这3指标则显著降低。高温处理
后,济麦20籽粒蔗糖合酶(SS)、ADPG焦磷酸化酶(AGPP)、可溶性淀粉合酶(SSS)、束缚态淀粉合酶(GBSS)活性与
对照无显著差异,而鲁麦21上述酶活性则高于对照。济麦20、鲁麦21籽粒上述酶活性分别于花后15d和20d开始
低于对照。与其他淀粉合成相关酶相比,高温对籽粒GBSS活性的影响程度较小。两品种处理间籽粒蔗糖含量及SS、
AGPP、SSS和GBSS活性的变化趋势,与其籽粒淀粉积累量的变化趋势基本一致。灌浆期高温使籽粒淀粉积累量降
低,主要因高温抑制了籽粒灌浆中后期的淀粉合成,这是由籽粒蔗糖供应不足和籽粒淀粉合成相关酶活性下降所造
成的。
关键词:小麦;高温;淀粉;淀粉粒;酶活性

EffectofHighTemperatureduringGrainFillingonStarchAccumulation,
StarchGranuleDistribution,andActivitiesofRelatedEnzymesinWheat
Grains

YANSu-Hui,YINYan-Ping,LIWen-Yang,LIANGTai-Bo,LIYong,WUYun-Hai,WANGPing,
GENGQing-Hui,DAIZhong-Min,andWANGZhen-Lin*

(NationalKeyLaboratoryofCropBiology/AgronomyCollege,ShandongAgriculturalUniversity,Tai’an271018,Shandong,China)

Abstract:Inordertoinvestigatetheeffectsofhightemperatureatearlygrainfillingstages(5–9dafteranthesis)ongrainstarch
formationofwheat(TriticumaestivumL.),cultivarsJimai20(weakheattolerance)andLumai21(strongheattolerance),were
usedwithaheatstresstreatmentinthefieldbyplasticsheds.Starchaccumulation,starchgranuledistribution,andchangesof
enzymesactivitiesinvolvedinstarchsynthesiswereexamined.Theresultsshowedthatheatstressafteranthesisremarkablyre-
ducedstarchaccumulationatmaturity.Thetotalstarchandamylopectincontentsdecreasedsignificantly,butamylosecontent
increasedinheattreatmentscomparedtocontrol.Accordinglytheratioofamylosetoamylopectinofheattreantmentwassignifi-
cantlyhigherthanthatofcontrol.TheeffectofhightemperatureonstarchaccumulationinJimai20wasgreaterthanthatinLu-
mai21.Thevolume,number,andsurfaceareapercentageofAtypestarchgranulewereenha