Crops ›› 2019, Vol. 35 ›› Issue (6): 134-139.doi: 10.16035/j.issn.1001-7283.2019.06.021

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Difference of Grain Quality of Three Wheat Varieties (Lines) in Tidal Saline Soil

Guo Mingming1,Fan Jiwei1,Wang Kangjun1,Sun Zhongwei1,Zhang Guangxu1,Chen Feng1,Li Qiang1,Li Jun2,Zhang Yueshu2,Zhao Guangcai3   

  1. 1Lianyungang Academy of Agricultural Sciences, Lianyungang 222000, Jiangsu, China
    2Lianyungang Agricultural and Rural Bureau, Lianyungang 222000, Jiangsu, China
    3Institute of Crop Sciences, Chinese Academy of Agricultural Sciences/Key Laboratory of Crop Physiological and Ecology of Ministry of Agriculture and Rural Affairs, Beijing 100081, China
  • Received:2019-07-18 Revised:2019-09-25 Online:2019-12-15 Published:2019-12-11
  • Contact: Guangcai Zhao

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Abstract:

In order to explore the grain nutrient content and accumulation process of different wheat varieties (lines) in tidal saline soil condition, the main objective was to study the contents of grain protein and its components, amino acid accumulation, starch content and dynamic accumulation during grain filling in tidal saline soil using Lianmai 7, Huaimai 33 and Lianmaikang 1. The results showed that the content of protein and its components of Lianmai 7 were significantly higher than the other two varieties during the period of grain filling. There were significant difference in content of prolamin and gluten among three varieties (lines). Glutenin accumulation was the highest in all amino acids accumulation of three wheat varieties (lines) during maturity. The accumulation of 18 amino acids of Lianmai 7 was higher than those of Huaimai 33 and Lianmaikang 1, which proline was the most different. The accumulation of glutamate and threonine were expressed as Lianmaikang 1 > Huaimai 33. The starch content of grain showed Lianmaikang 1 >Huaimai 33 >Lianmai 7 during grain filling period. The content of total starch and amylopectin increased first and then decreased with the development of grain, while the content of amylose increased continuously. In conclusion, the grain quality of Lianmai 7 was significantly better than those of Huaimai 33 and Lianmaikang 1 in tidal saline soil.

Key words: Wheat, Tidal saline soil, Protein, Amino acid, Starch

Fig.1

Dynamic changes of grain protein content of different wheat varieties (lines)"

Table 1

The contents of grains protein and its components of different wheat varieties (lines) mg/g"

品种（系）Variety (Line) 蛋白质Protein 清蛋白Albumin 球蛋白Globulin 醇溶蛋白Prolamin 谷蛋白Glutenin
连麦7号Lianmai 7 133.8±0.3a 16.4±0.2a 12.9±0.4a 39.4±0.2a 45.1±0.6a
淮麦33 Huaimai 33 122.3±0.5b 14.4±0.2b 11.1±0.1b 36.3±0.1c 40.5±0.3b
连麦抗1 Lianmaikang 1 121.0±0.2b 14.8±0.1b 10.8±0.3b 34.2±0.2b 38.2±0.5c

Fig.2

Amino acid accumulation during maturity of different wheat varieties (lines) Asp: Aspartic acid, Thr: Threonine, Ser: Serine, Glu: Glutamic acid, Gly: Glycine, Ala: Alanine, Cys: Cystine, Val: Valine, Met: Methionine, Iso: Isoleucine, Leu: Leucine, Tyr: Tyrosine, Phe: Phenylalanine, Lys: Lysine, His: Histidine, Arg: Arginine, Pro: Proline, Try: Tryptophan"

Fig.3

Dynamic changes of essential amino acids accumulation of different wheat varieties (lines)"

Fig.4

Dynamic changes of non-essential amino acids accumulation of different wheat varieties (lines)"

Fig.5

Dynamic changes of total starch content of different wheat varieties (lines)"

Fig.6

Dynamic changes of contents of amylose and amylopectin of different wheat varieties (lines)"

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