大麦籽粒淀粉和β-葡聚糖积累特性研究

为研究大麦籽粒支链淀粉、直链淀粉和β-葡聚糖积累特性,及淀粉各组分与β-葡聚糖的关系,以2个皮大麦、1个裸大麦和1个糯裸大麦为试验材料,测定花后7、14、21、28d淀粉各组分及β-葡聚糖含量。结果表明,甘啤6号淀粉各组分含量随灌浆推进均逐渐升高,在成熟期达到最大值;甘垦啤7号和甘垦6号均呈先升高后降低趋势,在花后21d有1个峰值。糯大麦C 2-1直链淀粉含量显著低于非糯大麦;支链淀粉含量显著高于非糯大麦,整个灌浆期呈先升高后降低趋势。β-葡聚糖含量均随灌浆时间延长逐渐升高,成熟期含量最高;整个灌浆期糯大麦C 2-1含量显著高于非糯大麦。相关分析表明,直链淀粉/支链淀粉比值与β-葡聚糖含量呈极显著负相关,可以将直链淀粉/支链淀粉比值作为高β-葡聚糖品种选育的一个指标。Logistic方程拟合发现,直链淀粉、β-葡聚糖最终积累量与积累起势与有效积累时间有关,支链淀粉最终积累量取决于最高积累速率和平均积累速率。

The Research of Starch and β-Glucan Accumulating Characteristics in Grain of Different Barley Varieties

To investigate amylose, amylopectin and β-glucan accumulating characteristics and the correlation of starch components with β-glucan, the contents of starch components and β-glucan of barley grain 7, 14, 21, 28 days after anthesis in four barley cultivars were investigated. The results showed that the content of starch components increased gradually during grain filling and reached maximum at maturity in Ganpi 6. The accumulation dynamics of starch components increased firstly then decreased and the contents of starch components in Gankenpi 7 and Ganken 6 were maximum 21 days after anthesis. Amylose content in waxy barley (C 2-1) was significantly lower than in non-waxy barley varieties, meanwhile, amylopectin content was significantly higher than others which initially increased and then decreased. The content of β-glucan increased gradually during grain filling period and reached maximum at maturity stage the content of β-glucan in waxy barley was significantly higher than in non-waxy barley varieties. Correlation analysis indicated that the amylose/amylopectin ratio was significant correlation with β-glucan content, the amylose/amylopectin ratio can be used as an index for breeding higher β-glucan barley varieties. Logistic equation fitting found that the final accumulation of amylose and β-glucan were mainly depended on accumulation potential and effective accumulation period. The accumulations of amylopectin were resulted from the highest accumulation rate and mean accumulation rate.