Analysis of development, accumulation and structural characteristics of starch granule in wheat grain under nitrogen application
Analysis of development, accumulation and structural characteristics of starch granule in wheat grain under nitrogen application
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施氮条件下小麦籽粒淀粉粒发育、积累及结构特征分析
DOI：
10.1016/j.ijbiomac.2020.08.192
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发表时间：
2020-12-01
影响因子：
8.2
通讯作者：
Xiong, Fei
中科院分区：
文献类型：
--
作者：
Ran, Liping;Yu, Xurun;Xiong, Fei
氮素是小麦生长发育的重要养分之一，对小麦的产量和品质有着重要的影响。研究了中氮水平（240 kg/hm 2）对小麦淀粉粒发育、淀粉积累和淀粉结构特性的影响。结果表明，与N 0. 5处理相比，施氮处理降低了淀粉和直链淀粉的合成，延缓了果皮淀粉的降解，提高了胚乳中B型小淀粉粒的比例。此外，还改变了淀粉颗粒的组成和分布，影响了淀粉颗粒内层的晶体结构和外层的有序结构，提高了淀粉在小麦发育过程中的膨胀力和溶解度。氮素处理对不同发育时期淀粉合成或降解相关酶mRNA表达的影响不同。在灌浆中后期，N240的AGSI、GBSSI和GBSSII低于N 0，SSS、SBE和DBE高于N 0。说明孕穗期施氮量显著影响淀粉的结构特性，并最终决定其品质。(C)2020爱思唯尔B. V.保留所有权利。
Nitrogen is one of the most important nutrients for wheat growth and has a critical influence on yield and quality. This study aims to examine how medium nitrogen level (240 kg/hm(2)) affects the starch granule development, starch accumulation, and structural characteristics of wheat starch. The results showed that nitrogen treatment could reduce the biosynthesis of starch and amylose, delay the degradation of starch in pericarp, and promote the proportion of B-type small starch granule in endosperm compared with those in the N0. In addition, the composition and distribution of starch granules were changed, the crystal structure in the inner lamellae and ordered structure in the external region of starch granules were affected, and the swelling power and solubility of starch during wheat development were increased. The effect of nitrogen treatment on the mRNA expression of enzymes related to starch biosynthesis or degradation varied in different developmental stages. During middle and later grain filling stages, AGPase, GBSSI, and GBSSII were lower, and SSS, SBE, and DBE were higher in N240 than in N0. This study indicated that nitrogen application at booting stage significantly affected the structural characteristics of starch, and ultimately determines its quality. (C) 2020 Elsevier B.V. All rights reserved.