目录
摘要Ⅱ
关键词ⅡAbstractⅢ
引言
引言1
1 材料与方法2
1.1 试验设计 2
1.2 测定项目与方法 2
1.2.1 淀粉及组分含量的测定2
1.2.2 面粉糊化特性的测定3
1.2.3 冷冻切片和激光显微切割3
1.2.4 定量PCR分析3
1.2.5 数据分析4
2 结果与分析4
2.1 成熟期籽粒不同层次淀粉含量空间分布特征4
2.2 籽粒不同层次面粉糊化特性5
2.3 淀粉合成相关基因表达水平5
2.4 淀粉合成底物供应相关基因表达水平7
3 讨论 9
致谢11
参考文献12
小麦籽粒不同部位淀粉含量空间分布差异特征及形成机理
摘 要
小麦是全球最重要的农作物之一，其粮食主要用于人类食品，占饮食总热量的20%。淀粉作为小麦的关键组分，是决定小麦产量和品质的重要因素，研究其空间分布特征及形成机理具有重要意义。本文以扬麦16为材料，通过分析不同层次面粉的总淀粉、直支链淀粉含量，阐明淀粉含量空间分布差异特征，研究淀粉在成熟期籽粒中的空间分布模式；运用荧光定量PCR技术研究淀粉合成酶及糖代谢相关编码基因的表达模式，揭示上述基因表达水平与淀粉含量空间分布形成的关系，深入探究小麦淀粉含量空间分布的调控机理。通过对成熟期籽粒由外到内分为9层进行分层研磨，表明淀粉含量空间分布特征表现为：糊粉层<外胚乳<中胚乳<内胚乳。进一步通过冷冻切片和激光捕获显微切割手段，结合定量PCR技术发现淀粉空间分布特征差异主要与蔗糖运输基因表达水平有关，同时受底物供应水平，淀粉合成相关基因的影响。
SPATIAL DISTRIBUTION CHARACTERISTICS AND FORMATION MECHANISM OF STARCH CONTENT IN DIFFERENT PARTS OF WHEAT GRAINS
ABSTRACT
Wheat is one of the most importan *51今日免费论文网|www.51jrft.com +Q: ￥351916072￥ 
t crops in the world, and its grain is mainly used for human food, accounting for 20 percent of the total calories in the diet.As a key component of wheat, starch is an important factor in determining wheat yield and quality.In this paper, Yanmai16(YM16) was used as the material to analyze the contents of total starch and direct amylopectin in different flour layers, clarify the characteristics of the spatial distribution differences of starch contents, and study the spatial distribution pattern of starch in mature grains.The expression patterns of the genes encoding starch synthase and glucose metabolism were studied by using fluorescence quantitative PCR to reveal the relationship between the expression levels of these genes and the formation of the spatial distribution of starch content, and to explore the regulatory mechanism of the spatial distribution of wheat starch content.The results showed that the aleurone layer < ectoendosperm < mesosperm < endosperm.Furthermore, the differences in the spatial distribution of starch were found to be mainly related to the expression level of sucrose transport gene and affected by the substrate supply level and the genes related to starch synthesis by means of frozen section and laser capture microdissection and quantitative PCR.
KEY WORDS：Wheat；Starch；Spatial difference；Gene expression level

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