Crops ›› 2020, Vol. 36 ›› Issue (2): 119-124.doi: 10.16035/j.issn.1001-7283.2020.02.018

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

Wang Lei1,Wang Yue2,Yan Zongshan1,Li Runxi1,Xie Zhongqing1,Zhang Ziqiang1,Zhang Xiangping1()   

  1. 1 Gansu Academy of Agri-Engineering Technology, Wuwei 733006, Gansu, China
    2 Fuyang Agricultural Technology Promotion Center, Fuyang 236000, Anhui, China
  • Received:2019-10-17 Revised:2019-11-11 Online:2020-04-15 Published:2020-04-13
  • Contact: Xiangping Zhang E-mail:13893537823@163.com

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Abstract:

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.

Key words: Barley, Amylose, Amylopectin, β-glucan, Accumulating characteristics of starch and β-glucan

Fig.1

Changes of starch components and β-glucan contents in barley grain Error bars represent standard error of mean; different letters indicate significant difference at 0.05 level among different varieties, the same below"

Fig.2

Changes of starch components and beta-glucan accumulations in barley grain"

Table 1

Correlation analysis of contents and accumulations of barley grain starch components and β-glucan"

参数
Characteristic		 直链淀粉含量
Amylose content		 支链淀粉含量
Amylopectin content		 直链淀粉积累量
Amylose accumulation		 支链淀粉积累量
Amylopectin accumulation		 直链淀粉/支链淀粉
Amylose/amylopectin ratio
β-葡聚糖含量
Beta-glucan content		 -0.99** 0.94 -0.99* 0.28 -0.99**
β-葡聚糖积累量
Beta-glucan accumulation		 -0.71 0.79 -0.54 0.86 \

Table 2

The parameters of logistic equation of amylose, amylopectin and β-glucan accumulation in barley grain"

指标Index 品种(系) Cultivar (Line) R2 C0 (mg) T99 R (mg/d) Tmax (d) Rmax (mg/d) T1 (d) T2 (d) T3 (d) R1 (mg/d) R2 (mg/d) R3 (mg/d)
直链淀粉 GP 6 0.990 0.16 30.00 0.28 13.91 0.62 9.29 9.24 11.50 0.19 0.54 0.15
Amylose GKP 7 0.990 0.01 23.80 0.33 14.16 0.97 11.4 5.51 6.86 0.15 0.85 0.24
GK 6 0.980 0.03 20.30 0.29 10.92 0.74 8.22 5.39 6.70 0.15 0.64 0.18
支链淀粉 GP 6 0.990 0.04 22.80 0.84 13.09 2.29 10.33 4.87 6.90 0.25 2.28 0.56
Amylopectin GKP 7 0.999 0.02 23.10 0.78 13.90 2.26 11.26 3.12 6.58 0.23 3.37 0.56
GK 6 0.984 0.08 22.70 0.68 12.10 1.68 9.05 3.21 7.59 0.22 2.79 0.41
C 2-1 1.000 0.06 21.70 0.92 12.04 2.38 9.27 6.57 6.90 0.28 1.76 0.59
β-葡聚糖 GP 6 0.990 0.01 27.20 0.09 14.91 0.76 11.40 7.02 8.74 0.05 0.19 0.06
Beta-glucan GKP 7 0.990 0.02 32.60 0.07 16.77 0.73 12.25 9.05 11.27 0.04 0.16 0.05
GK 6 0.990 0.01 26.20 0.06 14.72 0.74 10.87 7.70 9.58 0.04 0.16 0.04
C 2-1 0.970 0.06 35.90 0.08 16.52 0.66 10.96 11.11 13.83 0.06 0.15 0.04
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