High Temperature during Grain Fill Alters the Morphology of Protein and Starch Deposits in the Starchy Endosperm Cells of Developing Wheat (Triticum aestivum L.) Grain
High Temperature during Grain Fill Alters the Morphology of Protein and Starch Deposits in the Starchy Endosperm Cells of Developing Wheat (Triticum aestivum L.) Grain
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DOI：
10.1021/jf102962t
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发表时间：
2011-05-11
影响因子：
6.1
通讯作者：
Wood, Delilah F.
中科院分区：
文献类型：
--
作者：
Hurkman, William J.;Wood, Delilah F.
灌浆期高温降低小麦产量，改变面粉品质。研究了小麦（Triticum aestivum L.）淀粉胚乳细胞形态。在24/17℃或37/28℃昼夜交替条件下生产的“Butte 86”谷物，从开花到成熟，以确定与面粉功能特性相关的细胞结构变化。在37/28℃处理下，籽粒灌浆时间明显缩短，但与24/17℃处理一样，成熟籽粒中的胚乳细胞充满了淀粉和蛋白质。a型淀粉颗粒数量增加，尺寸减小，出现点蚀现象；b型颗粒数量和大小均减小；37/28℃处理的籽粒胚乳细胞中蛋白质基质比例较大。这种淀粉粒数、大小和结构以及蛋白质含量的变化是造成小麦粉质量变化的原因。
High temperature during grain fill reduces wheat yield and alters flour quality. Starchy endosperm cell morphology was investigated in wheat (Triticum aestivum L. 'Butte 86') grain produced under a 24/17 or 37/28 degrees C day/night regimen imposed from anthesis to maturity to identify changes in cell structure related to the functional properties of flour. The duration of grain fill decreased substantially under the 37/28 degrees C regimen, but, like the 24/17 degrees C regimen, endosperm cells in the mature grain were packed with starch and protein. However, A-type starch granules increased in number, decreased in size, and exhibited pitting; B-type granules decreased in both number and size; and the protein matrix was proportionally greater in endosperm cells of grain produced under the 37/28 degrees C regimen. Such changes in starch granule number, size, and structure and in protein amount are known to contribute to variations in wheat flour quality.