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1 作物学报 ACTA AGRONOMICA SINICA 207, 43(5): ISSN ; CODEN TSHPA9 DOI: /SP.J 花后不同强度遮光对糯小麦和非糯小麦淀粉组分和理化特性的影响刘希伟张敏李勇 2 张玉春宋霄君赵城蔡瑞国,*, ; 2, 2708 :, , 3 ( 30% 60%),,, A-,, 987 澥, , ;, 50206, / A- 澥,,, : ; ; ; ; ; Effects of Post-Flowering Shading Intensities on Starch Components and Physicochemical Properties in Waxy and Non-waxy Wheats LIU Xi-Wei, ZHANG Min, LI Yong 2, ZHANG Yu-Chun, SONG Xiao-Jun, ZHAO Cheng, and CAI Rui-Guo,* Life Science and Technology Institute, Hebei Normal University of Science & Technology, Changli , China; 2 State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai an 2708, China Abstract: Post-flowering shading may change the accumulation and structure formation of starch in wheat, resulting in deterioration of flour processing and edible qualities. In this study, we observed the changes of starch components and physicochemical properties under 0%, 30%, or 60% shading intensity after flowering in the non-waxy wheat and the waxy wheat Nongdanuo Under shading stress, the starch content decreased, however, the proportion of A-type starch granules and the relative crystallinity increased in both cultivars. The starch peak viscosity, hold trough, final viscosity, breakdown, and setback in showed increasing trends with the increase of shading intensity; on the contrary, those in Nongdanuo showed decreasing changes. In, stronger shading stress led to decreased onset temperature, peak temperature, and end temperature, but increased gelatinization enthalpy. In Nongdanuo 50206, these starch thermodynamic parameters all decreased with the increase of shading intensity. The correlation analysis showed that amylose content, amylose/amylopectin ratio, and A-type starch granules volume proportion were positively correlated with the relative crystallinity, peak viscosity, hold trough, breakdown, pasting temperature, and gelatinization enthalpy, but negatively correlated with final viscosity and setback. Our findings suggest that post-flowering shading stress has the negative effects on starch components and particle size distribution, thus, resulting in the changes of relative crystallinity, gelatinization, and thermodynamic properties of wheat starch. Keywords: Winter wheat; Shading; Starch; Size distribution; Starch components; Physicochemical properties (32057), (C ), (Y202032) (206YFD ) The study was supported by the National Natural Science Foundation of China (32057), the Natural Science Foundation of Hebei Province (C ), the Special Project for Outstanding Youth funded by the Education Department of Hebei Province (Y202032), and the National Key Research and Development Program of China (206YFD ). * (Corresponding author):, cairuiguo@26.com, Tel: : lxw89050@63.com Received(): ; Accepted(): ; Published online(): URL:

2 778 43, 65%~70%, 2 [] 2, A ( 0 μm) B (<0 μm), [2-5],,, RVA [6],, [3-5] ; [7-8] B,,,, A [9-0], [] ;, 澥 [4] ;, [2-3],, Lu [4],,,, [5],,,,, [6],, [7], Wx-Ab Wx-Bb Wx-Db, (<2%) [8-9],,,,, 材料与方法 ,,, 0~20 cm ( ) 2, , , 375 hm 2, 20 cm, 3 m 3 m,, kg hm 2 (, N 46.4%), 50%; P 2 O kg hm 2 (, P 2 O 5 8%) K 2 O 20 kg hm 2 (, K 2 O 50%),,, , 3, 0% (CK) 30% (S30) 60% (S60).5 m,, 45.7 mm % 50 cm ( 2),.3,, 2,, PULVERISETTE 4 (FRITSCH, ),,

3 5 : 779 Table 表试验田 0~20 cm 土层播种前土壤养分含量 Soil nutrient contents in 0 20 cm soil layer of experimental field before sowing Year Organic matter (g kg ) Total nitrogen (g kg ) Hydrolysable nitrogen (mg kg ) Available phosphorus (mg kg ) Available potassium (mg kg ) Table 2 表 2 花后不同遮光处理的试验田小气候特征值 Microclimate eigenvalues of experimental fields in post-flowering shading treatments Year Treatment CO 2 CO 2 concentration (μmol mol ) Photosynthetically available radiation (μmol m 2 s ) Relative humidity (%) Temperature CK 353.3±.30 a 92.5±3.00 a 75.2±0.88 a 22.2±0.98 a S ±.0 a 646.8±.09 b 76.2±.08 a 2.79±0.92 a S ±.30 a 367.2±.90 c 76.9±.5 a 2.46±0.9 a CK 350.3±.20 a 924.5±2.00 a 7.2±0.98 a 23.0±0.98 a S ±0.90 a 649.4±.9 b 72.0±.0 a 22.2±0.92 a S ±.20 a 370.3±.70 c 7.9±.3 a 22.57±0.9 a 30 :00(P<0.05) CK: ; S30: 30%; S60: 60% Microclimate eigenvalues were measured at :00 am on the 30th day post after flowering. Different letters after data within the same year indicate significant difference among treatments at P < Wang [20], 4, GB Zhang [2], LS 3320 (Beckman, ).5 Cheetham Tao [22], D/max 2500PC X- (Rigaku, ) RVA 4500 (Perten Instruments, ), GB/T Yu [23], DSC-200 PC (NETZSCH, ).6 Jade 5.0 LS 3320 RVA 4500 DSC-200 PC, Microsoft Excel 2003 SPSS 6.0, SigmaPlot 结果与分析 2., /( 3),, 987 /,, S30 S60 ; /, / 2.2,, B (<0 μm), A ( 0 μm)( ), 4 μm,,

4 S30 S60 B, A ( 4),, B, B, A, B 987, A X-, S60 CK S30, A, 2θ 5º 20º 23º Cultivar Nongdanuo Nongdanuo Table 3 表 3 不同遮光处理对小麦籽粒淀粉及组分含量的影响 Effects of different shading treatments on starch and its component contents in wheat grains Treatment Starch content (%) Amylose content (%) Amylopectin content (%) / Amylose/amylopectin ratio CK 65.50±.0 a 9.88±0.79 a 45.62±0.3 c 0.436±0.00 a S ±0.98 b 4.23±0.20 c 48.42±.8 a 0.293±0.20 c S ±0.0 c 5.63±0.04 b 46.32±0.06 b 0.337±0.00 b CK 63.40±0.60 a 0.53±0.03 c 62.34±0.63 a 0.009±0.00 c S ±0.70 b 0.72±0.04 b 60.93±0.74 b 0.02±0.00 b S ±0.50 c 0.93±0.04 a 58.84±0.46 c 0.06±0.00 a CK 66.89±.54 a 9.2±0.24 a 47.68±.30 c 0.402±0.006 a S ±0.98 b 4.65±.27 c 50.23±.8 a 0.292±0.030 c S ±.57 c 5.23±0.20 b 48.32±.77 b 0.35±0.02 b CK 66.08±0.92 a 0.6±0.04 c 65.47±0.88 a 0.009±0.00 c S ±0.99 b 0.73±0.0 b 62.32±0.98 b 0.02±0.00 b S ±0.0 c 0.98±0.0 a 60.76±0.09 c 0.06±0.00 a, (P<0.05) CK: ; S30: 30%; S60: 60% In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < Cultivar 表 4 不同遮光处理对小麦籽粒淀粉粒粒度分布特征的影响 Table 4 Effects of different shading treatments on size distribution of wheat starch granules Volume (%) Surface area (%) Number (%) Treatment <0 μm 0 μm <0 μm 0 μm <0 μm 0 μm Nongdanuo Nongdanuo CK 34.86±0.30 a 65.4±0.30 c 72.33±0.02 a 27.67±0.02 c 98.50±0.02 a.50±0.02 c S ±0.05 b 66.80±0.05 b 70.80±0.0 b 29.20±0.0 b 98.40±0.03 b.60±0.03 b S ±0.05 c 7.20±0.05 a 65.30±0.0 c 34.70±0.0 a 97.87±0.02 c 2.3±0.02 a CK 53.40±0.02 a 46.60±0.02 c 84.43±0.0 a 5.57±0.0 c 99.27±0.06 a 0.73±0.06 b S ±0.03 b 55.57±0.03 b 79.3±0.03 b 20.87±0.03 b 98.90±0.03 b.0±0.03 a S ±0.03 c 57.0±0.03 a 78.7±0.03 c 2.83±0.03 a 98.83±0.02 c.7±0.02 a CK 37.23±0.02 a 62.77±0.02 c 74.20±0.0 a 25.80±0.0 c 99.00±0.0 a.00±0.0 c S ±0.02 b 66.43±0.02 b 70.37±0.02 b 29.63±0.02 b 98.33±0.0 b.67±0.0 b S ±0.02 c 70.80±0.02 a 65.37±0.02 c 34.63±0.02 a 97.83±0.02 c 2.7±0.02 a CK 52.53±0.02 a 47.47±0.02 c 84.20±0.0 a 5.80±0.0 c 99.30±0.0 a 0.70±0.0 c S ±0.0 b 60.50±0.0 b 75.87±0.0 b 24.3±0.0 b 98.83±0.0 b.7±0.0 b S ±0.02 c 69.05±0.02 a 68.00±0.2 c 32.00±0.2 a 98.30±0.0 c.70±0.0 a, (P<0.05) CK: ; S30: 30%; S60: 60% In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < 0.05.

5 5 : 78 图完熟期小麦籽粒淀粉粒的粒度分布 ( ) Fig. Distribution of starch granule size in wheat grains at mature stage ( ) CK: ; S30: 30%; S60: 60%, 7º 8º,, 2θ 20º, ( 2), 987, S30 S60, 50206, 987 ( 5) 2.4 RVA 987 澥,, S60,

6 图 2 花后不同强度遮光对小麦淀粉 X- 衍射图谱的影响 ( ) Fig. 2 Effects of different shading treatments on X-ray diffraction spectrum of wheat starch ( ) CK: ; S30: 30%; S60: 60% 表 5 不同强度遮光对小麦淀粉相对结晶度的影响 Table 5 Effects of different shading treatments on relative crystallinity of wheat starch Treatment Nongdanuo Nongdanuo CK 2.25±0.04 c 26.79±0.04 a 2.49±0.02 c 26.56±0.04 a S ±0.0 a 26.25±0.05 b 23.74±0.03 a 25.2±0.02 b S ±0.02 b 24.97±0. c 22.53±0.0 b 24.85±0.03 c (P<0.05) CK: ; S30: 30%; S60: 60% Different letters after data indicate significant difference among treatments at P < CK: control without shading; S30: shading by 30%; S60: shading by 60%. ; 澥,, 987, 澥,, ( 6) ,, ; ; , 50206, ( 7) 2.6, ( 8) /, / 澥, 澥, A, A 3 讨论 3.,, [24], 987,

7 5 : 783 Cultivar Nongdanuo Nongdanuo Table 6 Treatment 表 6 不同遮光处理对小麦淀粉糊化特性的影响 Effects of different shading treatments on viscosity properties of wheat starch Peak viscosity Hold trough Final viscosity 澥 Breakdown Setback Pasting temperature Pasting time (min) CK ±2.0 c 258.5±2.5 c ±3.0 c ±4.0 c ±4.0 c 74.55±0.57 a 3.40±0.20 a S ±2.0 b 280.0±4.0 b ±.0 b 338.0±2.0 b ±4.5 b 74.03±0.0 a 3.37±0.05 a S ±.0 a 36.0±4.0 a ±2.0 a ±.0 a ±.0 a 70.25±0.33 b 3.27±0.02 a CK ±5.5 a 388.5±2.0 a ±4. a ±3.0 a 836.0±2.0 a 76.25±0.02 a 4.40±0.20 a S ±4.0 b 344.5±2.0 b 238.5±4.0 b 349.5±.0 b 794.0±4.0 b 76.27±0.49 a 4.64±0.20 a S ±.0 c 328.5±.0 c ±2.0 c ±4.5 c 748.5±3.0 c 76.28±0.0 a 4.64±0.2 a CK ±4.0 c 095.5±.0 c ±3.0 c ±0.3 c 277.5±2.0 c 69.73±0.08 a 3.33±0.02 a S ±0.5 b 63.0±3.0 b ±3.5 b ±3.5 b ±3.0 b 69.78±0.08 a 3.34±0.02 a S ±2.0 a 82.5±2.0 a ±3.5 a ±0.5 a 336.0±.0 a 68.85±0.05 b 3.30±0.03 a CK ±3.0 a 59.0±.0 a ±2.0 a ±.0 a 90.0±.0 a 70.0±0.0 a 4.8±0.0 a S ±.5 b 485.0±3.0 b ±3.0 b ±.0 b 869.5±.5 b 70.20±0.50 a 4.3±0.03 a S ±.5 c 424.0±2.0 c ±2.0 c ±2.5 c 840.0±2.0 c 70.75±0.50 a 4.37±0.05 a, (P<0.05) CK: ; S30: 30%; S60: 60% In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < Treatment Table 7 Onset temperature 表 7 不同遮光处理对小麦籽粒淀粉热力学特性的影响 Effects of different shading treatments on starch differential scanning calorimetry properties of wheat Nongdanuo Peak temperature End temperature Gelatinization enthalpy (J g ) Onset temperature Peak temperature End temperature Gelatinization enthalpy (J g ) CK 57.94±.05 a 6.50±0.82 a 65.02±.02 a 0.89±0.4 c 6.76±.09 a 66.32±0.46 a 7.60±0.95 a 4.73±0.74 a S ±.63 c 6.00±0.20 b 64.2±.09 b.4±0.0 b 60.32±0.20 b 65.8±0.20 b 69.2±0.60 b 3.56±0.4 b S ±0.78 b 60.50±0.20 c 64.0±0.80 c.95±0. a 59.60±0.7 c 63.65±0.66 c 68.2±0.03 c 2.32±0.56 c CK 58.84±0.36 a 62.53±0.4 a 66.32±0.76 a.79±0.5 c 62.35±0.44 a 67.23±0.45 a 72.36±0.27 a 4.69±0.40 a S ±. c 6.20±0.22 b 65.2±0.20 b 2.34±0.4 b 6.84±0.80 b 66.32±0.20 b 70.32±0.57 b 3.52±0.53 b S ±0.79 b 60.25±0.70 c 64.2±0.22 c 3.0±0.03 a 59.98±0.4 c 65.3±0.30 c 68.26±0.63 c 3.3±0.2 c, (P<0.05) CK: ; S30: 30%; S60: 60% In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < 0.05.,, 987 [6], /, 987, /; 50206,,,, /,, [25] [26],, Zhang [2],, [6], A, B,,, B [27], A,,, B,

8 Table 8 Starch component index Starch content Amylose content Amylopectin content / Amylose/amylopectin ratio Proportion of volume * P < 0.05; ** P < 0.0. 表 8 小麦籽粒淀粉组分与其理化特性的相关性分析 Correlation analysis between starch components and physicochemical properties of wheat grain A- A-type B- B-type Relative crystallinity Peak viscosity Hold trough Final viscosity 澥 Breakdown Setback Pasting temperature Pasting Gelatinization time enthalpy * * * ** * ** * * * * ** 0.88 * ** * 0.90 * * * * * ** * ** ** * * * * * * * * * * * * * * * * * A [7] B 987, A 987, Waxy 3.2, A B,, [28-29],, , A, [30],, 987, S30 S60, 50206,, [3], ; [32], 58,,, 58, 987 澥, S60 ; RVA,, Waxy, Waxy (, Waxy ) 澥 Waxy [33],, 澥 ,, 987,, S30 ; 50206, , ,,,, 3.3, A,, [5],

9 5 : 785, /, 澥, 4 结论, 2 A B, 987 澥, 50206,, Waxy References [],.. :, 20. pp 2 Cao L K, Li F L. Production Technology of Starch Products. Beijing: China Light Industry Press, 20. pp 2 (in Chinese) [2] Sasaki T, Yasu T, Matsuki J. Comparison of physical properties of wheat starch gels with different amylase content. Cereal Chem, 2008, 29: [3],,,.., 2005, 5(2): 5 Yao D N, Liu G T, Zhu J B. Liang R Q. Effect of genotypes and environment to grain traits and steamed bread quality in wheat varieties. J Chin Cereals & Oils Assoc, 2005, 5(2): 5 (in Chinese with English abstract) [4],,,,,.., 2003, 36: 7 2 Liu J J, He Z H, Yang J, Xu Z H, Liu A F, Zhao Z D. Variation of starch properties in wheat cultivars and their relationship with dry white Chinese noodle quality. Sci Agric Sin, 2003, 36: 7 2 (in Chinese with English abstract) [5],,,,,,.., 2007, 33: Li C Y, Feng C N, Wang Y L, Zhang R, Guo W S, Zhu X K, Peng Y X. Chain length distribution of debranched amylopectin and its relationship with physicochemical properties of starch in different wheat cultivars. Acta Agron Sin, 2007, 33: (in Chinese with English abstract) [6],,,,,,.., 2008, 4: Song J M, Liu A F, Li H S, Dai S, Liu J J, Zhao Z D, Liu G T. Relationship between starch physiochemical properties of wheat grain and noodle quality. Sci Agric Sin, 2008, 4: (in Chinese with English abstract) [7] Park S H, Wilson J D, Seabourn B W. Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality. J Cereal Sci, 2009, 49: [8] Soh H N, Sissons M J, Turner M A. Effect of starch granule size distribution and elevated amylose content on durum dough rheology and spaghetti cooking quality. Cereal Chem, 2006, 83: [9] Šebečić B L. Wheat flour starch granule-size distribution and rheological properties of dough: I. Granulometric analysis of starch. Die Nahrung, 995, 39: 06 6 [0] Šebečić B L, Šebečić B. Wheat flour starch granule-size distribution and rheological properties of dough: II. Extensographic measurements. Die Nahrung, 995, 39: 7 23 [] Primo M C, Nieuwenhuijzen N H, Hamer R J, Vliet T. Crystallinity changes in wheat starch during the bread-making process: starch crystallinity in the bread crust. J Cereal Sci, 2007, 45: [2] Konik C M, Miskelly D M, Gras P W. Starch swelling power, grain hardness and protein: Relationship to sensory properties of Japanese noodles. Starch/Starke, 993, 45: [3] Konik C M, Mikkelsen L M, Moss R, Gore P J. Relationships between physical starch properties and yellow alkaline noodle quality. Starch/Starke, 994, 46: [4] Lu H F, Wang C Y, Guo T C, Xie Y X, Feng W, Li S Y. Starch composition and its granules distribution in wheat grains in relation to post-anthesis high temperature and drought stress treatments. Starch/Starke, 204, 66: [5],,,,,,,,,.., 205, 48: Wang C Y, Zhang Y F, Lu H F, Zhao J X, Ma G, Ma D Y, Zhu Y J, Guo T C, Ma Y, Jiang Y M. Effects of post-anthesis waterlogging, high temperature and their combination on starch compositions and pasting properties in wheat grains. Sci Agric Sin, 205, 48: (in Chinese with English abstract) [6],,,,,,,.., 2009, 29: Li W Y, Yan S H, Yin Y P, Li Y, Liang T B, Geng Q H, Dai Z M, Wang Z L. Starch granule size distribution and starch component content in wheat grain relation to shading stress after anthesis. Acta Ecol Sin, 2009, 29: (in Chinese with English abstract) [7] Li W, Yan S, Yin Y, Wang Z. Starch granule size distribution in wheat grain in relation to shading after anthesis. J Agric Sci, 200, 48: [8],,,.., 2004, 5: Yao J B, Yang X M, Yao G C, Qian C M. Research progress on waxy wheat in China. J Plant Genet Resour, 2004, 5: (in Chinese with English abstract) [9],,,,,,.., 20, 24: 44 47

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Microsoft Word - A200812-1992.doc

Microsoft Word - A200812-1992.doc 1 长期遮荫对小麦籽粒淀粉理化特性的影响张传辉, 姜东, 戴廷波, 荆奇, 曹卫星南京农业大学, 农业部作物生长调控重点开放实验室, 南京 (2195) E-mail: jiangd@njau.edu.cn 摘要 : 揭示了长期遮荫对小麦籽粒淀粉理化特性的影响选