■面包小麦是与确保粮食安全和人类营养健康相关的最重要的粮食作物之一。淀粉品质是优质小麦的重要指标。它受到一系列复杂因素的影响,适宜的播种时间是关键因素。
■为分析播期对优质小麦淀粉品质的综合影响,在本研究中,我们选择了优质面包小麦品种济南17,通过X射线衍射图谱分析,研究了不同播种时间对淀粉特性和相关基因的影响,表观直链淀粉含量,热性能,粘贴属性,体外淀粉消化率,和qRT-PCR。同时,我们还研究了可能与淀粉特性相关的农艺和产量表现。
■延迟播种对淀粉结晶形态影响不大,但是小麦淀粉颗粒中晶体的形成有减少的趋势:(1)延迟播种15天改变了淀粉的热性质,包括发病,峰值和终止温度,和焓的变化;(2)延迟播种30天改变淀粉的热特性相对不明显;(3)糊化特性发生了显着差异:峰值粘度和保持粘度增加,而最终粘度,分解粘度,和挫折粘度倾向于增加,然后降低,这表明延迟播种会导致淀粉颗粒表面的变化,从而导致消化率降低。相关基因分析表明,延迟播种对淀粉生物合成的几个关键酶均有显著影响,导致表观直链淀粉含量降低。除了淀粉性质,与正常播种相比,在延迟播种条件下,千粒重也增加了。
■延迟播种对淀粉品质的影响是多方面和复杂的,从精细结构来看,以及淀粉的功能特性对关键基因表达的调控。我们的研究对优化小麦种植管理和最大限度地发挥质量和产量潜力具有重要的实用价值。
UNASSIGNED: Bread wheat is one of the most important food crops associated with ensuring food security and human nutritional health. The starch quality is an important index of high-quality wheat. It is affected by a complex series of factors; among which, suitable sowing time is a key factor.
UNASSIGNED: To analyze the integrative effects of sowing time on the starch quality of high-quality wheat, in the present study, we selected a high-quality bread wheat cultivar Jinan 17 and investigated the effect of different sowing times on the starch properties and the related genes by analyzing X-ray diffraction patterns, apparent amylose content, thermal properties, pasting properties, in vitro starch digestibility, and qRT-PCR. Meanwhile, we also investigated the agronomic and yield performance that may be associated with the starch properties.
UNASSIGNED: Delayed sowing had little effect on starch crystalline morphology, but there was a tendency to reduce the formation of crystals within wheat starch granules: (1) delayed sowing for 15 days altered the thermal properties of starch, including onset, peak and termination temperatures, and enthalpy changes; (2) delayed sowing for 30 days changed the thermal characteristics of starch relatively insignificant; (3) significant differences in pasting characteristics occurred: peak viscosity and hold-through viscosity increased, while final viscosity, breakdown viscosity, and setback viscosity tended to increase and then decrease, suggesting that delayed sowing caused changes in the surface of the starch granules resulting in a decrease in digestibility. Analysis of related genes showed that several key enzymes in starch biosynthesis were significantly affected by delayed sowing, leading to a reduction in apparent straight-chain starch content. In addition to starch properties, thousand-kernel weight also increased under delayed sowing conditions compared with normal sowing.
UNASSIGNED: The impact of delayed sowing on starch quality is multifaceted and complex, from the fine structure, and functional properties of the starch to the regulation of key gene expression. Our study holds significant practical value for optimizing wheat planting management and maximizing the potential in both quality and yield.