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The Dynamic Change Of Starch Content And Key Enzyme Activities In Huangzaosi And Delivered Lines

Posted on:2012-07-16Degree:MasterType:Thesis
Country:ChinaCandidate:Q ChenFull Text:PDF
GTID:2213330338460875Subject:Biochemistry and Molecular Biology
Abstract/Summary:PDF Full Text Request
Huangzaosi and its derived lines is very important in breeding, and starch is the important part of the biological yield. Therefore, this research chose Chinese endemic materials Huangzaosi and derived lines as the main materials, analyzes the dynamic changes of total starch, amylose, amylopectin in grain during filling period, the activity changes of key enzyme involved in starch synthesis for dynamic measurement, and discuss the rule of dynamic accumulations of starch content and key enzyme for backbone and its derived lines, provide basic data for starch synthesis mechanism and starch regulation of Huangzaosi and its derivatives and also for starch synthesis of key inbred lines and its derivatives.The main results showed as follows:1 During the grain filling period, the dynamic accumulations of starch components appeared as the sigmoid curves. The differences of starch content in different inbred lines were attributed to the amylopetin differences and contents of amylose also. There were obvious differences in amylose content among inbred lines at the middle to later stage of grain filling period but at the early grain filling stage, so the finally amylose content depends on the initiating time and the beginning rate of amylose's accumulating. Amylopectin contents existed the differences among inbred lines at the early grain filling stage, especially at filling mid-late stage, so the finally amylopetin contents related with the duration of the accumulated and accumulation. Starch contents had similar trendence with amylopetin and starch content exists an inevitable link with the auumulation at filling stage, but greatest accumulate rate. There are certain relation between grain filling time and starch content also the various components; this study showed that grouting time the shorter and more conducive to starch synthesis.2 The activities of AGPase, SSS, GBSS and DBE in all inbreds appeared as single-peak curve during the grain filling period. Peak value of AGPase activity appeared on 20 or 25DAP while peak value of SSS activity appeared on 15 or 20DAP, except for Yuanfuhuang, Chang7-2, Tianyasi and Huangyesi with the peaking on 25DAP; Peak value of GBSS activity appeared on 20 or 25DAP, except Huangyesi, DH40 appeared on 30DAP; Peak value of DBE activity appeared on 10-20DAP, SBE activities of most inbred lines were single-peak curve with the peaking on 15 or 20DAP, however which of several inbred lines appeared double-peak curve and the first peak was higher than the second peak. There were obvious differences of peak activities of different enzyme in different materials. 3 In whole Huangzaosi family, the peak time of AGPase in group of huangzaosi maternal is more close to huangzaosi; the peak time of SSS in group of huangzaosi maternal is earlier than others; the peak time of GBSS in group of huangzaosi paternal is later; the peak time of SBE and DBE are close in groups. As the peak activities of key enzyme, AGPase, SBE was lower than huangzaosi; SSS, GBSS in group of huangzaosi maternal and paternal were lower than huangzaosi; DBE in all materials was higher than huangzaosi.4 As the starch content, amylose content shows obvious difference in group of huangzaosi maternal, amylopectin content shows differences in both groups of maternal and paternal. Amylose content existed an inevitable link with paternal, amylopectin content not only existed a link with maternal, but also related with introduced germplasm traits. We can think of that the more proportion of Huangzaosi germplase had, the smaller difference of starch content showed. Starch content existed an inevitable link with the proportion of Huangzaosi germplasm, the higher proportion, the closer starch content with Huangzaosi even higher than Huangzaosi.
Keywords/Search Tags:Huangzaosi and derived lines, Starch content, Key enzyme, Dynmatic change
PDF Full Text Request
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