Effect of Glutamine on Content of Starch, Protein and Protein Components in Grains of in Vitro-cultured Wheat Spikes
谷氨酰胺供应水平对离体培养小麦穗籽粒淀粉和蛋白质及其组分含量的影响

In vitro ear culture was used to determine the effect of concentrations of glutamine on grain weight and content of starch, protein and protein components in 2 wheat varieties,Yangmai 9 and Xuzhou 26, differing in grain protein content. Grain weight and starch and protein content increased with increasing glutamine concentration, and peaked at 6 g.L-1. The amino acid and protein content increased, while starch content decreased with increased glutamine.Consistent with increased total protein content, albumin and globulin content increased with increased glutamine. Grain gliadin and glutenin content increased with increasing glutamine, from 2-6 g.L-1, and leveled off after 6 g.L-1.