The Analysis On The Activities Of Enzymes Involved In Starch And Protein Synthesis Of The Stay-green Wheat In The Grain Filling Late Stage

Wheat is one of the important food crops in the world, more than half of grain production is the result of photosynthesis in the grain filling stage. The stay-green wheat can slow down the aging process effectively, extend the time of photosynthesis, thereby increasing the production. In this experiment, the stay-green wheat varieties Chuannong12(CN12), Chuannong17(CN17),843-1-6,843-1-16and the common varieties MY11(MY11) for materials. Dynamic testing the key enzyme activities of the starch synthesis and the protein synthesis on different days after wheat flowering. The explored the advantages of the stay-green wheat varieties on the starch and protein synthesis during grain filling. The main results are as follows:1The grain amylopectin and amylose synthesis rate of the stay-green wheat were significantly higher than the common wheat from the end of the grain filling to maturity period. The grain weight of the stay-green wheat was significantly higher than the non-stay-green wheat, and CN17and CN12is particularly prominent.2The correlation analysis showed that the flag leaf SPS is a key enzyme of the stay-green wheat starch synthesis in the end of the grain filling stage. The flag leaf SPS activity of the stay-green wheat decreased slowly, it maintain a higher activity level than the non-stay-green wheat which could provide sufficient sucrose for the rapid synthesis of starch.3The Starch synthesis-related activity changes are mostly single peak curve. The correlation analysis results show that grain AGPase activity was significantly related to grain amylose content increment, amylopectin content increment and the increment of total starch content in end of grain filling stage. The grain AGPase was the key enzyme of starch synthesis of stay-green wheat in end of grain filling stage. The grain SSS is the key enzyme of the amylopectin and total starch synthesis of stay-green wheat in end of grain filling stage. The grain GBSS is the key enzyme of amylose synthesis of stay-green wheat in end of grain filling stage. The grain SBE activity had no significantly related to starch synthesis between stay-green wheat and non-stay-green wheat in end of grain filling stage.4The enzyme activity of protein synthesis did not differ significantly between stay-green wheat and non-stay-green wheat in end of grain filling stage. The grain protein content was resulted of the joint action of the synthesis and transformation in amino acid.