花后灌溉对小麦籽粒贮藏蛋白聚合程度和面团流变学特性的影响

doi:10.3773/j.issn.1005-264x.2010.03.004

摘要/Abstract

摘要：

为了明确灌溉麦黄水引起的小麦(Triticum aestivum)面团流变学特性劣变与籽粒贮藏蛋白聚合程度变化之间的关系, 在防雨池栽条件下, 以‘济麦20’为供试品种, 设置花后不灌水(W0), 花后灌1水(花后14 d, W1)和花后灌2水(花后14 d和花后28 d, W2) 3个处理, 分析了花后灌水对籽粒产量、贮藏蛋白聚合程度相关参数及其面团流变学特性的影响。研究结果表明, 籽粒产量、面团形成时间和稳定时间均以花后灌1水时达到最优, 再增加一次灌水(麦黄水), 导致面团形成时间和稳定时间显著缩短, 筋力变弱。同时观察到谷蛋白聚合指数和谷蛋白大聚合体平均粒径也因灌麦黄水而显著降低。回归分析表明, 灌麦黄水条件下谷蛋白大聚合体粒径变小是导致面团流变学特性变差和筋力变弱的主要原因。

关键词: 面团流变学特性, 聚合程度, 花后灌溉, 贮藏蛋白, 小麦籽粒

Abstract:

Aims Our objective was to verify the relationship between worsening dough rheological properties caused by pre-harvest irrigation and degree of polymerization of storage protein in wheat.

Methods We applied three irrigation regimes (none, 14 days after anthesis and both 14 and 28 days after anthesis) to the Jimai 20 cultivar of wheat and examined effects on grain yield, parameters representing polymerization of storage protein and dough rheological properties.

Important findings Grain yield was highest and both dough development time and dough stability time were longest with the single post-anthesis irrigation, while the second irrigation led to shortened dough development time and dough stability time and weakened gluten strength, as well as decreased glutenin polymerization index and average size of glutenin macopolymer (GMP). Stepwise correlation analysis suggested that the poorer dough rheological properties and weakened gluten strength with two post-anthesis irrigations resulted mainly from reduced GMP particle size.

Key words: dough rheological properties, polymerization degree, post-anthesis irrigation, storage protein, wheat grain

姚凤娟, 贺明荣, 贾殿勇, 代兴龙, 曹倩. 花后灌溉对小麦籽粒贮藏蛋白聚合程度和面团流变学特性的影响. 植物生态学报, 2010, 34(3): 271-278. DOI: 10.3773/j.issn.1005-264x.2010.03.004

YAO Feng-Juan, HE Ming-Rong, JIA Dian-Yong, DAI Xing-Long, CAO Qian. Effects of post-anthesis irrigation on degree of polymerization of storage protein and rheological properties in wheat. Chinese Journal of Plant Ecology, 2010, 34(3): 271-278. DOI: 10.3773/j.issn.1005-264x.2010.03.004

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https://www.plant-ecology.com/CN/Y2010/V34/I3/271

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处理 Treatment	生物产量 Biomass yield (g·m^-2)		收获指数 Harvest index		千粒重 1000 grain weight (g)		籽粒产量 Grain yield (g·m^-2)
处理 Treatment	2007	2008	2007	2008	2007	2008	2007	2008
W0	1219.5^b	1187.5^c	40.2^c	41.5^c	32.6^c	33.7^c	490.2^c	492.8^c
W1	1579.4^a	1476.2^a	43.5^a	44.7^a	41.1^a	42.9^a	687.0^a	659.9^a
W2	1336.4^b	1307.6^b	42.4^b	43.1^b	35.3^b	36.4^b	566.6^b	563.6^b

处理 Treatment	生物产量 Biomass yield (g·m^-2)		收获指数 Harvest index		千粒重 1000 grain weight (g)		籽粒产量 Grain yield (g·m^-2)
处理 Treatment	2007	2008	2007	2008	2007	2008	2007	2008
W0	1219.5^b	1187.5^c	40.2^c	41.5^c	32.6^c	33.7^c	490.2^c	492.8^c
W1	1579.4^a	1476.2^a	43.5^a	44.7^a	41.1^a	42.9^a	687.0^a	659.9^a
W2	1336.4^b	1307.6^b	42.4^b	43.1^b	35.3^b	36.4^b	566.6^b	563.6^b

处理 Treatment	蛋白质含量 Protein content (%)		湿面筋含量 Wet gluten content (%)		吸水率 Water absorption (%)		面团形成时间 Dough formation time (min)		面团稳定时间 Dough stability time (min)
处理 Treatment	2007	2008	2007	2008	2007	2008	2007	2008	2007	2008
W0	15.0^a	14.0^a	31.6^a	42.0^a	55.2^a	60.3^a	5.4^b	5.4^b	7.2^c	6.2^c
W1	14.6^a	13.4^a	30.5^ab	39.9^ab	55.4^a	60.9^a	7.5^a	6.8^a	13.1^a	10.0^a
W2	14.8^a	13.5^a	30.9^ab	41.9^ab	55.6^a	61.3^a	6.1^b	5.8^b	11.1^b	6.9^b

处理 Treatment	蛋白质含量 Protein content (%)		湿面筋含量 Wet gluten content (%)		吸水率 Water absorption (%)		面团形成时间 Dough formation time (min)		面团稳定时间 Dough stability time (min)
处理 Treatment	2007	2008	2007	2008	2007	2008	2007	2008	2007	2008
W0	15.0^a	14.0^a	31.6^a	42.0^a	55.2^a	60.3^a	5.4^b	5.4^b	7.2^c	6.2^c
W1	14.6^a	13.4^a	30.5^ab	39.9^ab	55.4^a	60.9^a	7.5^a	6.8^a	13.1^a	10.0^a
W2	14.8^a	13.5^a	30.9^ab	41.9^ab	55.6^a	61.3^a	6.1^b	5.8^b	11.1^b	6.9^b

处理 Treatment	醇溶蛋白含量Gliadin content (%)		谷蛋白含量 Glutenins content (%)		醇溶蛋白/谷蛋白 Gliadin/ glutenin		可溶性谷蛋白含量 Soluble glutenins content (%)		不溶性谷蛋白含量 Insoluble glutenins content (%)		谷蛋白聚合指数 Glutenins polymerization index (%)		谷蛋白大聚合体粒径 GMP particle average size (μm)
处理 Treatment	2007	2008	2007	2008	2007	2008	2007	2008	2007	2008	2007	2008	2007	2008
W0	8.3^a	8.1^a	4.1^b	4.0^b	2.0^a	2.0^a	3.3^a	3.0^a	0.7^c	1.0^c	17.1^c	24.9^c	42.2^c	65.2^c
W1	7.4^c	7.0^c	4.6^a	4.5^a	1.6^b	1.6^b	2.9^b	2.6^b	1.6^a	1.9^a	35.1^a	41.8^a	68.6^a	78.6^a
W2	7.8^b	7.5^b	4.5^a	4.5^a	1.7^b	1.7^b	3.4^a	3.1^a	1.1^b	1.3^b	24.8^b	29.2^b	55.3^b	71.0^b