EMS诱变对小麦淀粉理化特性的影响

【目的】通过对1.2%EMS（甲基磺酸乙酯）处理的济麦20、济麦22诱变群体M3单株种子理化特性的分析,为小麦淀粉品质改良提供理论和材料基础。【方法】分别利用快速粘度仪（RVA）、近红外分析仪、耐高温α-淀粉酶法对淀粉糊化特性、总淀粉、直链淀粉和抗性淀粉含量进行测定分析。【结果】济麦20、济麦22诱变材料糊化粘变异度系数分别在12.25%~25.48%和30.92%~40.61%之间;济麦22诱变材料直链淀粉平均含量低于未诱变材料,而济麦20的相差不大;济麦22诱变材料抗性淀粉平均含量明显高于济麦20。【结论】两个小麦品种诱变材料糊化粘度变异程度、变化趋势均不同,可形成不同品质、不同功能的淀粉材料。

Effect of EMS mutagenesis on physico-chemical properties of wheat starch

[Objective]The present study was conducted to analyze the physico-chemical properties of starch extracted from M3 seeds, which were obtained by the artificial mutation of wheat varieties Jimai 20 and Jimai 22 by 1.2% EMS （ethyl methane sulfonate）. [Method]Total starch content, amylose starch and resistant starch were analyzed using rapid viscosity analyzer, NIR analyzer and thermostable α-amylase hydrolysis. [Result]The gelatinization viscosity coefficients of mutagenized wheat varieties Jimai 20 and Jimai 22 were 12.25-25.48% and 30.92-40.61%, respectively. The average amylose starch content of Jimai 22 lowered after treatment with EMS, while it did not changed significantly in mutagenized Jimai 20. Average resistant starch content of mutagenized Jimai 22 material was significantly higher than that of Jimai 20. [Conclusion]Both the degree and trends of variation in gelatinization viscosity of mutagenized material of two varieties differed significantly, which has become the basis of different starch quality and features.