关键词:冬小麦; 遮光; 淀粉; 粒度分布; 淀粉组分; 理化特性 Effects of Post-Flowering Shading Intensities on Starch Components and Physicochemical Properties in Waxy and Non- waxy Wheats LIU Xi-Wei1, ZHANG Min1, LI Yong2, ZHANG Yu-Chun1, SONG Xiao-Jun1, ZHAO Cheng1, CAI Rui-Guo1,* 1 Life Science and Technology Institute, Hebei Normal University of Science & Technology, Changli 066600, China
2 State Key Laboratory of Crop Biology, Shandong Agricultural University, Tai’an 271018, China
Fund:The study was supported by the National Natural Science Foundation of China (31201157), the Natural Science Foundation of Hebei Province (C201507061), the Special Project for Outstanding Youth funded by the Education Department of Hebei Province (Y2012032), and the National Key Research and Development Program of China (2016YFD0300402-2) AbstractPost-flowering shading may change the accumulation and structure formation of starch in wheat, resulting in deterioration of flour processing and edible qualities. In this study, we observed the changes of starch components and physicochemical properties under 0%, 30%, or 60% shading intensity after flowering in the non- waxy wheat Lunxuan 987 and the waxy wheat Nongdanuo 50206. Under shading stress, the starch content decreased, however, the proportion of A-type starch granules and the relative crystallinity increased in both cultivars. The starch peak viscosity, hold trough, final viscosity, breakdown, and setback in Lunxuan 987 showed increasing trends with the increase of shading intensity; on the contrary, those in Nongdanuo 50206 showed decreasing changes. In Lunxuan 987, stronger shading stress led to decreased onset temperature, peak temperature, and end temperature, but increased gelatinization enthalpy. In Nongdanuo 50206, these starch thermodynamic parameters all decreased with the increase of shading intensity. The correlation analysis showed that amylose content, amylose/amylopectin ratio, and A-type starch granules volume proportion were positively correlated with the relative crystallinity, peak viscosity, hold trough, breakdown, pasting temperature, and gelatinization enthalpy, but negatively correlated with final viscosity and setback. Our findings suggest that post-flowering shading stress has the negative effects on starch components and particle size distribution, thus, resulting in the changes of relative crystallinity, gelatinization, and thermodynamic properties of wheat starch.
Keyword:Winter wheat; Shading; Starch; Size distribution; Starch components; Physicochemical properties Show Figures Show Figures
表2 花后不同遮光处理的试验田小气候特征值 Table 2 Microclimate eigenvalues of experimental fields in post-flowering shading treatments
年度 Year
处理 Treatment
CO2浓度 CO2 concentration (μ mol mol-1)
光合有效辐射 Photosynthetically available radiation (μ mol m-2 s-1)
相对湿度 Relative humidity (%)
温度 Temperature (° C)
2013-2014
CK
353.3± 1.30 a
921.5± 3.00 a
75.2± 0.88 a
22.21± 0.98 a
S30
356.2± 1.10 a
646.8± 1.09 b
76.2± 1.08 a
21.79± 0.92 a
S60
354.6± 1.30 a
367.2± 1.90 c
76.9± 1.51 a
21.46± 0.19 a
2014-2015
CK
350.3± 1.20 a
924.5± 2.00 a
71.2± 0.98 a
23.01± 0.98 a
S30
351.2± 0.90 a
649.4± 1.19 b
72.0± 1.01 a
22.21± 0.92 a
S60
352.1± 1.20 a
370.3± 1.70 c
71.9± 1.31 a
22.57± 0.19 a
Microclimate eigenvalues were measured at 11:00 am on the 30th day post after flowering. Different letters after data within the same year indicate significant difference among treatments at P < 0.05. CK: control without shading; S30: shading by 30%; S60: shading by 60%. 小气候特征值测定时间为花后第30天上午11:00。数据后不同字母表示同一年度中处理间差异显著(P< 0.05)。CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。
表2 花后不同遮光处理的试验田小气候特征值 Table 2 Microclimate eigenvalues of experimental fields in post-flowering shading treatments
表3 不同遮光处理对小麦籽粒淀粉及组分含量的影响 Table 3 Effects of different shading treatments on starch and its component contents in wheat grains
品种 Cultivar
处理 Treatment
淀粉含量 Starch content (%)
直链淀粉含量 Amylose content (%)
支链淀粉含量 Amylopectin content (%)
直/支比 Amylose/amylopectin ratio
2013-2014
轮选987 Lunxuan 987
CK
65.50± 1.10 a
19.88± 0.79 a
45.62± 0.31 c
0.436± 0.010 a
S30
62.65± 0.98 b
14.23± 0.20 c
48.42± 1.18 a
0.293± 0.120 c
S60
61.96± 0.10 c
15.63± 0.04 b
46.32± 0.06 b
0.337± 0.001 b
农大糯50206 Nongdanuo 50206
CK
63.40± 0.60 a
0.53± 0.03 c
62.34± 0.63 a
0.009± 0.001 c
S30
61.65± 0.70 b
0.72± 0.04 b
60.93± 0.74 b
0.012± 0.001 b
S60
59.77± 0.50 c
0.93± 0.04 a
58.84± 0.46 c
0.016± 0.001 a
2014-2015
轮选987 Lunxuan 987
CK
66.89± 1.54 a
19.21± 0.24 a
47.68± 1.30 c
0.402± 0.006 a
S30
64.88± 0.98 b
14.65± 1.27 c
50.23± 1.18 a
0.292± 0.030 c
S60
63.55± 1.57 c
15.23± 0.20 b
48.32± 1.77 b
0.315± 0.021 b
农大糯50206 Nongdanuo 50206
CK
66.08± 0.92 a
0.61± 0.04 c
65.47± 0.88 a
0.009± 0.001 c
S30
63.05± 0.99 b
0.73± 0.01 b
62.32± 0.98 b
0.012± 0.001 b
S60
61.74± 0.10 c
0.98± 0.01 a
60.76± 0.09 c
0.016± 0.001 a
In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < 0.05. CK: control without shading; S30: shading by 30%; S60: shading by 60%. 同一年度中, 数据后不同字母表示相同品种的处理间差异显著(P< 0.05)。CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。
表3 不同遮光处理对小麦籽粒淀粉及组分含量的影响 Table 3 Effects of different shading treatments on starch and its component contents in wheat grains
图1 完熟期小麦籽粒淀粉粒的粒度分布(2014-2015)CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。Fig. 1 Distribution of starch granule size in wheat grains at mature stage (2014-2015)CK: control without shading; S30: shading by 30%; S60: shading by 60%.
表4 Table 4 表4(Table 4)
表4 不同遮光处理对小麦籽粒淀粉粒粒度分布特征的影响 Table 4 Effects of different shading treatments on size distribution of wheat starch granules
品种 Cultivar
处理 Treatment
体积Volume (%)
表面积Surface area (%)
数目Number (%)
< 10 μ m
≥ 10 μ m
< 10 μ m
≥ 10 μ m
< 10 μ m
≥ 10 μ m
2013-2014
轮选987 Lunxuan 987
CK
34.86± 0.30 a
65.14± 0.30 c
72.33± 0.02 a
27.67± 0.02 c
98.50± 0.02 a
1.50± 0.02 c
S30
33.20± 0.05 b
66.80± 0.05 b
70.80± 0.01 b
29.20± 0.01 b
98.40± 0.03 b
1.60± 0.03 b
S60
28.80± 0.05 c
71.20± 0.05 a
65.30± 0.01 c
34.70± 0.01 a
97.87± 0.02 c
2.13± 0.02 a
农大糯50206 Nongdanuo 50206
CK
53.40± 0.02 a
46.60± 0.02 c
84.43± 0.01 a
15.57± 0.01 c
99.27± 0.06 a
0.73± 0.06 b
S30
44.43± 0.03 b
55.57± 0.03 b
79.13± 0.03 b
20.87± 0.03 b
98.90± 0.03 b
1.10± 0.03 a
S60
42.90± 0.03 c
57.10± 0.03 a
78.17± 0.03 c
21.83± 0.03 a
98.83± 0.02 c
1.17± 0.02 a
2014-2015
轮选987 Lunxuan 987
CK
37.23± 0.02 a
62.77± 0.02 c
74.20± 0.01 a
25.80± 0.01 c
99.00± 0.10 a
1.00± 0.10 c
S30
33.57± 0.02 b
66.43± 0.02 b
70.37± 0.02 b
29.63± 0.02 b
98.33± 0.01 b
1.67± 0.01 b
S60
29.20± 0.02 c
70.80± 0.02 a
65.37± 0.02 c
34.63± 0.02 a
97.83± 0.02 c
2.17± 0.02 a
农大糯50206 Nongdanuo 50206
CK
52.53± 0.02 a
47.47± 0.02 c
84.20± 0.01 a
15.80± 0.01 c
99.30± 0.01 a
0.70± 0.01 c
S30
39.50± 0.01 b
60.50± 0.01 b
75.87± 0.01 b
24.13± 0.01 b
98.83± 0.01 b
1.17± 0.01 b
S60
30.95± 0.02 c
69.05± 0.02 a
68.00± 0.12 c
32.00± 0.12 a
98.30± 0.01 c
1.70± 0.01 a
In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < 0.05. CK: control without shading; S30: shading by 30%; S60: shading by 60%. 同一年度中, 数据后不同字母表示相同品种的处理间差异显著(P< 0.05)。CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。
表4 不同遮光处理对小麦籽粒淀粉粒粒度分布特征的影响 Table 4 Effects of different shading treatments on size distribution of wheat starch granules
图2 花后不同强度遮光对小麦淀粉X-衍射图谱的影响(2014-2015)CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。Fig. 2 Effects of different shading treatments on X-ray diffraction spectrum of wheat starch (2014-2015)CK: control without shading; S30: shading by 30%; S60: shading by 60%.
表5 Table 5 表5(Table 5)
表5 不同强度遮光对小麦淀粉相对结晶度的影响 Table 5 Effects of different shading treatments on relative crystallinity of wheat starch
处理 Treatment
2013-2014
2014-2015
轮选987 Lunxuan 987
农大糯50206 Nongdanuo 50206
轮选987 Lunxuan 987
农大糯50206 Nongdanuo 50206
CK
21.25± 0.04 c
26.79± 0.04 a
21.49± 0.02 c
26.56± 0.04 a
S30
23.64± 0.01 a
26.25± 0.05 b
23.74± 0.03 a
25.21± 0.02 b
S60
22.04± 0.02 b
24.97± 0.11 c
22.53± 0.01 b
24.85± 0.03 c
Different letters after data indicate significant difference among treatments at P < 0.05. CK: control without shading; S30: shading by 30%; S60: shading by 60%. 数据后不同字母表示处理间差异显著(P< 0.05)。CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。
表5 不同强度遮光对小麦淀粉相对结晶度的影响 Table 5 Effects of different shading treatments on relative crystallinity of wheat starch
表6 不同遮光处理对小麦淀粉糊化特性的影响 Table 6 Effects of different shading treatments on viscosity properties of wheat starch
品种 Cultivar
处理 Treatment
峰值黏度 Peak viscosity
谷值黏度 Hold trough
最终黏度 Final viscosity
稀澥值 Breakdown
反弹值 Setback
糊化温度 Pasting temperature (° C)
糊化时间 Pasting time (min)
2013-2014
轮选987 Lunxuan 987
CK
4303.0± 2.0 c
1258.5± 2.5 c
5235.0± 3.0 c
3044.5± 4.0 c
3976.5± 4.0 c
74.55± 0.57 a
3.40± 0.20 a
S30
4418.0± 2.0 b
1280.0± 4.0 b
5645.5± 1.0 b
3138.0± 2.0 b
4368.5± 4.5 b
74.03± 0.01 a
3.37± 0.05 a
S60
4551.0± 1.0 a
1316.0± 4.0 a
5986.5± 2.0 a
3235.0± 1.0 a
4670.5± 1.0 a
70.25± 0.33 b
3.27± 0.02 a
农大糯50206 Nongdanuo 50206
CK
5065.5± 5.5 a
1388.5± 2.0 a
2224.5± 4.1 a
3677.0± 3.0 a
836.0± 2.0 a
76.25± 0.02 a
4.40± 0.20 a
S30
4836.0± 4.0 b
1344.5± 2.0 b
2138.5± 4.0 b
3491.5± 1.0 b
794.0± 4.0 b
76.27± 0.49 a
4.64± 0.20 a
S60
4684.0± 1.0 c
1328.5± 1.0 c
2077.0± 2.0 c
3355.5± 4.5 c
748.5± 3.0 c
76.28± 0.10 a
4.64± 0.21 a
2014-2015
轮选987 Lunxuan 987
CK
4424.5± 4.0 c
1095.5± 1.0 c
3340.5± 3.0 c
3329.0± 0.3 c
2177.5± 2.0 c
69.73± 0.08 a
3.33± 0.02 a
S30
4589.5± 0.5 b
1163.0± 3.0 b
3343.5± 3.5 b
3426.5± 3.5 b
2248.0± 3.0 b
69.78± 0.08 a
3.34± 0.02 a
S60
4687.0± 2.0 a
1182.5± 2.0 a
4543.5± 3.5 a
3504.5± 0.5 a
3361.0± 1.0 a
68.85± 0.05 b
3.30± 0.03 a
农大糯50206 Nongdanuo 50206
CK
5538.0± 3.0 a
1591.0± 1.0 a
2407.5± 2.0 a
3947.0± 1.0 a
910.0± 1.0 a
70.01± 0.10 a
4.18± 0.10 a
S30
5321.5± 1.5 b
1485.0± 3.0 b
2354.5± 3.0 b
3836.5± 1.0 b
869.5± 1.5 b
70.20± 0.50 a
4.13± 0.03 a
S60
5211.5± 1.5 c
1424.0± 2.0 c
2264.0± 2.0 c
3787.5± 2.5 c
840.0± 2.0 c
70.75± 0.50 a
4.37± 0.05 a
In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < 0.05. CK: control without shading; S30: shading by 30%; S60: shading by 60%. 同一年度中, 数据后不同字母表示相同品种的处理间差异显著(P< 0.05)。CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。
表6 不同遮光处理对小麦淀粉糊化特性的影响 Table 6 Effects of different shading treatments on viscosity properties of wheat starch
表7 不同遮光处理对小麦籽粒淀粉热力学特性的影响 Table 7 Effects of different shading treatments on starch differential scanning calorimetry properties of wheat
处理 Treatment
轮选987 Lunxuan 987
农大糯50206 Nongdanuo 50206
起始温度 Onset temperature (° C)
高峰温度 Peak temperature (° C)
终止温度 End temperature (° C)
糊化焓 Gelatinization enthalpy (J g-1)
起始温度 Onset temperature (° C)
高峰温度 Peak temperature (° C)
终止温度 End temperature (° C)
糊化焓 Gelatinization enthalpy (J g-1)
2013-2014
CK
57.94± 1.05 a
61.50± 0.82 a
65.02± 1.02 a
10.89± 0.41 c
61.76± 1.09 a
66.32± 0.46 a
71.60± 0.95 a
14.73± 0.74 a
S30
56.81± 1.63 c
61.00± 0.20 b
64.21± 1.09 b
11.14± 0.10 b
60.32± 0.20 b
65.18± 0.20 b
69.12± 0.60 b
13.56± 0.14 b
S60
57.12± 0.78 b
60.50± 0.20 c
64.01± 0.80 c
11.95± 0.11 a
59.60± 0.17 c
63.65± 0.66 c
68.21± 0.03 c
12.32± 0.56 c
2014-2015
CK
58.84± 0.36 a
62.53± 0.41 a
66.32± 0.76 a
11.79± 0.51 c
62.35± 0.44 a
67.23± 0.45 a
72.36± 0.27 a
14.69± 0.40 a
S30
57.45± 1.11 c
61.20± 0.22 b
65.21± 0.20 b
12.34± 0.41 b
61.84± 0.80 b
66.32± 0.20 b
70.32± 0.57 b
13.52± 0.53 b
S60
58.13± 0.79 b
60.25± 0.70 c
64.12± 0.22 c
13.01± 0.03 a
59.98± 0.41 c
65.13± 0.30 c
68.26± 0.63 c
13.13± 0.12 c
In each growing year, different letters after data within the same cultivar indicate significant difference among treatments at P < 0.05. CK: control without shading; S30: shading by 30%; S60: shading by 60%. 同一年度中, 数据后不同字母表示相同品种的处理间差异显著(P< 0.05)。CK: 不遮光对照; S30: 遮光30%; S60: 遮光60%。
表7 不同遮光处理对小麦籽粒淀粉热力学特性的影响 Table 7 Effects of different shading treatments on starch differential scanning calorimetry properties of wheat
4 结论花后弱光胁迫条件下, 糯性不同的2个小麦品种均呈现籽粒淀粉含量下降、A型淀粉粒占比例升高、B型淀粉粒减少等特征, 其中轮选987的淀粉相对结晶度、峰值黏度、谷值黏度、最终黏度、稀澥值、反弹值及糊化焓随光照强度的降低而增大, 农大糯50206的上述指标则呈相反变化趋势。花后弱光影响了两种类型小麦籽粒淀粉组分含量变化和淀粉粒度分布, 相应地改变了其淀粉晶体、糊化和热力学特性, 而且不同Waxy基因型品种间差异显著。 The authors have declared that no competing interests exist.
曹龙奎, 李凤林. . 北京: 中国轻工业出版社, 2011. pp 1-12Cao LK, Li FL. Beijing: China Light Industry Press, 2011. pp 1-12(in Chinese)[本文引用:1]
[2]
SasakiT, YasuT, MatsukiJ. Comparison of physical properties of wheat starch gels with different amylase content. , 2008, 29: 861-866[本文引用:1]
[3]
姚大年, 刘广田, 朱金宝, 梁荣奇. 基因型和环境对小麦品种籽粒性状及馒头品质的影响. , 2005, 15(2): 1-5Yao DN, Liu GT, Zhu J B. Liang R Q. Effect of genotypes and environment to grain traits and steamed bread quality in wheat varieties. , 2005, 15(2): 1-5 (in Chinese with English abstract)[本文引用:2]
[4]
刘建军, 何中虎, 杨金, 徐兆华, 刘爱峰, 赵振东. 小麦品种淀粉特性变异及其与面条品质关系的研究. , 2003, 36: 7-12Liu JJ, He ZH, YangJ, Xu ZH, Liu AF, Zhao ZD. Variation of starch properties in wheat cultivars and their relationship with dry white Chinese noodle quality. , 2003, 36: 7-12 (in Chinese with English abstract)[本文引用:3]
[5]
李春燕, 封超年, 王亚雷, 张容, 郭文善, 朱新开, 彭永欣. 不同小麦品种支链淀粉链长分配及其与淀粉理化特性的关系. , 2007, 33: 1240-1245Li CY, Feng CN, Wang YL, ZhangR, Guo WS, Zhu XK, Peng YX. Chain length distribution of debranched amylopectin and its relationship with physicochemical properties of starch in different wheat cultivars. , 2007, 33: 1240-1245 (in Chinese with English abstract)[本文引用:3]
[6]
宋健民, 刘爱峰, 李豪圣, 戴双, 刘建军, 赵振东, 刘广田. 小麦籽粒淀粉理化特性与面条品质关系研究. , 2008, 41: 272-279Song JM, Liu AF, Li HS, DaiS, Liu JJ, Zhao ZD, Liu GT. Relationship between starch physiochemical properties of wheat grain and noodle quality. , 2008, 41: 272-279 (in Chinese with English abstract)[本文引用:1]
[7]
Park SH, Wilson JD, Seabourn BW. Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality. , 2009, 49: 98-105[本文引用:1]
[8]
Soh HN, Sissons MJ, Turner MA. Effect of starch granule size distribution and elevated amylose content on durum dough rheology and spaghetti cooking quality. , 2006, 83: 513-519[本文引用:1]
[9]
Šebečić BL. Wheat flour starch granule-size distribution and rheological properties of dough: I. Granulometric analysis of starch. , 1995, 39: 106-116[本文引用:1]
[10]
Šebečić BL, ŠebečićB. Wheat flour starch granule-size distribution and rheological properties of dough: II. Extensographic measurements. , 1995, 39: 117-123[本文引用:1]
[11]
Primo MC, Nieuwenhuijzen NH, Hamer RJ, VlietT. Crystallinity changes in wheat starch during the bread-making process: starch crystallinity in the bread crust. , 2007, 45: 219-226[本文引用:1]
[12]
Konik CM, Miskelly DM, Gras PW. Starch swelling power, grain hardness and protein: Relationship to sensory properties of Japanese noodles. , 1993, 45: 139-144[本文引用:1]
[13]
Konik CM, Mikkelsen LM, MossR, Gore PJ. Relationships between physical starch properties and yellow alkaline noodle quality. , 1994, 46: 292-295[本文引用:1]
[14]
Lu HF, Wang CY, Guo TC, Xie YX, FengW, Li SY. Starch composition and its granules distribution in wheat grains in relation to post-anthesis high temperature and drought stress treatments. , 2014, 66: 419-428[本文引用:1]
[15]
王晨阳, 张艳菲, 卢红芳, 赵君霞, 马耕, 马冬云, 朱云集, 郭天财, 马英, 姜玉梅. 花后渍水、高温及其复合胁迫对小麦籽粒淀粉组成与糊化特性的影响. , 2015, 48: 813-820Wang CY, Zhang YF, Lu HF, Zhao JX, MaG, Ma DY, Zhu YJ, Guo TC, MaY, Jiang YM. Effects of post-anthesis waterlogging, high temperature and their combination on starch compositions and pasting properties in wheat grains. , 2015, 48: 813-820 (in Chinese with English abstract)[本文引用:1]
[16]
李文阳, 闫素辉, 尹燕枰, 李勇, 梁太波, 耿庆辉, 戴忠民, 王振林. 小麦花后弱光引起籽粒淀粉的粒度分布及组分含量的变化. , 2009, 29: 298-306Li WY, Yan SH, Yin YP, LiY, Liang TB, Geng QH, Dai ZM, Wang ZL. Starch granule size distribution and starch component content in wheat grain relation to shading stress after anthesis. , 2009, 29: 298-306 (in Chinese with English abstract)[本文引用:3]
[17]
LiW, YanS, YinY, WangZ. Starch granule size distribution in wheat grain in relation to shading after anthesis. , 2010, 148: 183-189[本文引用:2]
[18]
姚金保, 杨学明, 姚国才, 钱存鸣. 中国糯小麦研究进展. , 2004, 5: 201-204Yao JB, Yang XM, Yao GC, Qian CM. Research progress on waxy wheat in China. , 2004, 5: 201-204 (in Chinese with English abstract)[本文引用:1]
[19]
李伯群, 余国东, 马强, 周凤云, 廖敦秀, 张丕辉, 杨明. 糯小麦与普通小麦品质性状差异比较研究. , 2011, 24: 414-417Li BQ, Yu GD, MaQ, Zhou FY, Liao DX, Zhang PH, YangM. Difference comparative study on quality traits of waxy and common wheat. , 2011, 24: 414-417 (in Chinese with English abstract)[本文引用:1]
[20]
WangX, CaiJ, Liu FL, JinM, Yu HX, JiangD, WollenweberB, Dai TB, Cao WX. Pre-anthesis high temperature acclimation alleviates the negative effects of post-anthesis heat stress on stem stored carbohydrates remobilization and grain starch accumulation in wheat. , 2012, 55: 331-336[本文引用:1]
[21]
ZhangT, WangZ, Yin Y. CaiR, YanS, LiW. Starch content and granule size distribution in grains of wheat in relation to post-anthesis water deficits. , 2010, 196: 1-8[本文引用:2]
[22]
Cheetham N WH, TaoL. Variation in crystalline type with amylase content in maize starch granules: an X-ray powder diffraction study. , 1998, 36: 277-284[本文引用:1]
[23]
Yu SF, MaY, MenagerL, Sun DW. Physicochemical properties of starch and flour from different rice cultivars. , 2012, 5: 626-637[本文引用:1]
[24]
徐云姬, 李银银, 钱希旸, 王志琴, 杨建昌. 三种禾谷类作物强、弱势粒淀粉粒形态与粒度分布的比较. , 2016, 42: 70-81Xu YJ, Li YY, Qian XY, Wang ZQ, Yang JC. Comparison of starch granule morphology and size distribution in superior and inferior grains of three cereal crops. , 2016, 42: 70-81 (in Chinese with English abstract)[本文引用:1]
[25]
Panozzo JF, Eagles HA. Cultivars and environmental effects on quality characters in wheat: I. Starch. , 1998, 49: 757-766[本文引用:1]
[26]
蔡瑞国, 尹燕杆, 赵发茂, 张敏, 张体彬, 梁太波, 顾锋, 戴忠民, 王振林. 强筋小麦胚乳淀粉粒度分布特征及其对弱光的响应. , 2008, 41: 1308-1316Cai RG, Yin YP, Zhao FM, ZhangM, Zhang TB, Liang TB, GuF, Dai ZM, Wang ZL. Size distribution of starch granules in strong-gluten wheat endosperm under low light environment. , 2008, 41: 1308-1316 (in Chinese with English abstract)[本文引用:1]
[27]
盛婧, 郭文善, 朱新开, 封超年, 彭永欣. 不同专用类型小麦籽粒淀粉粒形成过程. , 2004, 30: 953-954ShengJ, Guo WS, Zhu XK, Feng CN, Peng YX. Starch granules development in grain endosperm of wheat for different enduses. , 2004, 30: 953-954 (in Chinese with English abstract)[本文引用:1]
[28]
王珏, 封超年, 郭文善, 朱新开, 李春燕, 彭永欣. 花后高温胁迫对小麦籽粒淀粉积累及晶体特性的影响. , 2008, 28: 260-265WangJ, Feng CN, Guo WS, Zhu XK, Li CY, Peng YX. Effects of high temperature after anthesis on starch traits of grain in wheat. , 2008, 28: 260-265 (in Chinese with English abstract)[本文引用:1]
[29]
李诚, 张润琪, 付凯勇, 李春艳. 花后干旱对小麦胚乳淀粉粒发育和理化特性的影响. , 2015, 35: 1284-1290LiC, Zhang RQ, Fu KY, Li CY. Effect of drought post anthesis on the development and physicochemical characteristics of starch granule in wheat. , 2015, 35: 1284-1290 (in Chinese with English abstract)[本文引用:1]
[30]
DemekeT, HuclP, Abdel-Aal E S M, Baga M, Chibbar R N. Biochemical characterization of the wheat waxy a protein and its effect on starch properties. , 1999, 76: 694-698[本文引用:1]
[31]
李花帅, 孙辉, 张立平, 赵昌平, 庞斌双, 苏青, 郭玉平, 苑少华. 温度和光照时间对小麦品种淀粉糊化特性的影响. , 2012, 27(7): 1-5Li HS, SunH, Zhang LP, Zhao CP, Pang BS, SuQ, Guo YP, Yuan SH. Effects of temperature and illumination time on grain paste property in different wheat cultivars. , 2012, 27(7): 1-5 (in Chinese with English abstract)[本文引用:1]
[32]
牟会荣. 弱光对小麦籽粒及面粉加工品质的影响. , 2011, 39: 20568-20570Mou HR. Effects of shading on quality of grain and flour processing properties of winter wheat. , 2011, 39: 20568-20570 (in Chinese with English abstract)[本文引用:1]
[33]
陈东升, Otobe CK, 徐兆华, 陈新民, 周阳, 何中虎, Yoshida H, 张艳, 王德森. Waxy蛋白缺失对小麦淀粉特性和中国鲜面条品质的影响. , 2005, 38: 865-873Chen DS, Otobe CK, Xu ZH, Chen XM, ZhouY, He ZH, YoshidaH, ZhangY, Wang DS. Effect of Wx-A1, Wx-B1 and Wx-D1 protein on starch properties and Chinese fresh noodle quality. , 2005, 38: 865-873 (in Chinese with English abstract)[本文引用:1]