Keywords

Wheat, Quality Type, Free Amino Acids, Protein And Its Components, Quality Type, Wheat Grain, Free Amino Acid Content, Grain Protein, Component Content, State Changes, Free, Amino, Acid, Changes, Dynamic, Quality, Traits, Different, Wheat,Components,Low Protein Varieties,Weak Gluten,Ratio,High Protein,Gluten,Quick,Gliadin

Abstract

In order to understand the dynamic changes in wheat nitrogen nutritional metabolism and provide scientific basis for the selection and application of high-quality special wheat varieties, four wheat varieties (lines) of different quality types, Jinan 17, PH82-2-2, PH97-4, and PH97-5, the dynamic changes of free amino acids, proteins and their components in grains were studied under two nitrogen application levels and two topdressing periods. The results showed that the content of free amino acids was high in the early stages of grain development, and its content gradually decreased with grain development; The accumulation of protein content shows a “high-low-high” trend, with significant differences between varieties. Varieties with high protein content in the mature stage generally have higher levels of free amino acids and protein accumulation. Changes in protein component content of different quality types of wheat grains The dynamics are basically the same. The albumin content is high at the beginning of grain filling, gradually decreases with grain development, and slows down in the middle and late stages of grain filling. The overall globulin content is low, slowly decreases with grain development, and slightly increases at the end of grain filling. Glamellar protein in grains There is less accumulation in the early stage of development and rapid accumulation 14 days after flowering; Gluten has accumulated to a certain extent 7 days after flowering, and then its content gradually increases. Strong-gluten and high-protein varieties have higher accumulation levels of gliadin and glutenin, and they accumulate at maturity. The proportion of glutenin and gliadin in grain protein is also high. Weak gluten and low protein varieties have relatively low accumulation of gliadin and glutenin, and the proportion of gliadin and glutenin is also low.

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Original research done by Yang Yanbing, Gao Rongqi, Yin Yanping, Guan Yanan, Zhang Huawen

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