在池栽条件下，研究了3个不同品质类型冬小麦品种藁麦8901（强筋）、豫麦49（中筋）和洛麦1号（弱筋）籽粒灌浆过程中淀粉及其组分积累动态和与之有关的酶活性变化。结果表明，3个品种籽粒灌浆过程中支链淀粉的合成均与直链淀粉的合成同时进行，灌浆中后期支链淀粉的合成比直链淀粉的合成快。豫麦49籽粒中直链、支链和总淀粉积累速率均高于其它两品种。3个品种籽粒中腺苷二磷酸葡萄糖焦磷酸化酶（AGPP）、尿苷二磷酸葡萄糖焦磷酸化酶（UGPP）、可溶性淀粉合成酶（SSS）、淀粉粒结合的淀粉合成酶（GBSS）、淀粉分支酶（SBE）活性变化均呈单峰曲线。豫麦49在灌浆期上述各酶活性变化的峰值均高于其他两品种，且大部分酶类在灌浆中后期仍维持较高活性。可见，与藁麦8901和洛麦1号相比，豫麦49具有较强的淀粉合成能力。
Starch is the major component of wheat endosperm and an important source of carbon and energy in human food and animal fodder. Starch consists of amylose and amylopectin. Starch synthesis and accumulation takes place during grain filling in wheat. Many enzymes take part in starch synthesis, including sucrose synthase (SS), ADP-glucose pyrophosphorylase (AGPP), granule-bound starch synthase (GBSS), soluble starch synthase (SSS), starch branching enzyme (SBE), starch debrabching enzyme (DBE) and so on. According to the present studies, AGPP, starch synthase and SBE were the key enzymes controlling starch synthesis. Many scientists had studied the changes of enzymes activities，involved in starch synthesis in the grain in the grain filling. But to date there have been no report about the dynamic changes of starch accumulation and enzymes relating to starch synthesis in the grain during grain filling of winter wheat cultivars with different quality types. For this reason, three winter wheat cultivars with different quality types，Gaomai 8901（strong gluten），Yumai 49（medium gluten） and Luomai 1（weak gluten）cultured in the soil pool，were used for the research. Starch content was measured by the method of Xu et al. Starch accumulation was obtained by multiplying starch content with grain weight. The rate of starch accumulating was determined by the amount of starch accumulated over time. AGPP activity was tested according to the method described by Douglas et al. SSS and SBE activities were measured according to the methods described by Nakamura et al. [12] Main results indicated that the amylopectin synthesis was synchronous with the amylose synthesis（Fig.1），and the amylopectin was synthetised faster than the amylose during the medium to later grain filling. The accumulating rates of amylose，amylopectin and starch in the grain of Yumai 49 were higher than that of other two cultivars. Changes in activities of AGPP，UGPP，SSS，GBSS and SBE of different cultivars all showed a single-peak curve. The peak level of the enzymes in Yumai 49 was higher than that in other two cultivars（Fig.2，Fig.3），and most of the tested enzymes kept higher activities during the medium to later grain filling. It suggests that the medium gluten cultivar Yumai 49 has stronger ability for starch synthesis，compared with Gaomai 8901 and Luomai 1.
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