[논문]밀 재배기간 온도상승이 빵용 밀의 생육 및 품질 특성에 미치는 영향

조철오; 정한용; 김유림; 박진희; 김경훈; 김경민; 강천식; 고종민; 손지영

doi:10.7740/kjcs.2022.67.4.234

밀 재배기간 온도상승이 빵용 밀의 생육 및 품질 특성에 미치는 영향
Growth and Quality Characteristics of Korean Bread Wheat in Response to Elevated Temperature during their Growing Season 원문보기

Korean journal of crop science = 韓國作物學會誌, v.67 no.4, 2022년, pp.234 - 241

조철오 (농촌진흥청 국립식량과학원 밀연구팀) , 정한용 (농촌진흥청 국립식량과학원 밀연구팀) , 김유림 (농촌진흥청 국립식량과학원 밀연구팀) , 박진희 (농촌진흥청 국립식량과학원 밀연구팀) , 김경훈 (농촌진흥청 국립식량과학원 밀연구팀) , 김경민 (농촌진흥청 국립식량과학원 밀연구팀) , 강천식 (농촌진흥청 국립식량과학원 밀연구팀) , 고종민 (농촌진흥청 국립식량과학원 밀연구팀) , 손지영 (농촌진흥청 국립식량과학원 밀연구팀)

초록
AI-Helper

본 연구에서는 온도상승에 따른 국내산 빵용 밀의 수량과 품질 변화 연구를 위해 TGT을 이용하여 생육기간 중 정상 온도 대비 1-3℃ 증가한 조건에서 수량구성요소와 수량 그리고 밀가루 품질 및 분자생리적 요인을 분석함으로써 밀 생육기 전반에 미치는 온도상승의 영향을 연구하였고, 연구 결과는 다음과 같다. 1. 밀 생육기간 중 평균온도가 1℃ 상승함에 따라 백강과 조경 두 품종 모두 출수기는 3일 정도 단축되었고, 일수립수가 감소하였으며, 온도가 상승함에 따라 수량이 감소하였다. 2. 밀가루 품질 분석 결과 아밀로스와 회분 함량은 백강과 조경 두 품종 모두 온도상승에 의한 영향을 받지 않았으나, T0 조건 대비 T3 조건에서 단백질 함량은 증가하였고 총 전분 함량은 감소하였으며, 3. 등숙기 중 글리아딘과 글루테닌 합성 및 대사 관련 유전자 발현 분석 결과 백강과 조경 두 품종 모두 종자 발달 후기에서 T0 대비 T3 조건에서 발현양이 높았으며, 전분 합성 관련 유전자 발현양은 빠르게 감소하였다. 4. TGT을 이용한 국내산 빵용 밀의 생육기 전반에 미치는 온도상승이 수량과 품질에 영향을 미쳤으며, 관련 유전자 발현 분석은 향후 기후변화 대응을 위한 기초 자료로 활용할 수 있을 것이다.

Abstract ▼ AI-Helper

Wheat (Triticum aestivum L.) is a major staple foods and is in increasing demand in the world. The elevated temperature caused by changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15 and 25℃, and it is necessary to study the physiological characteristic of wheat according to elevated temperatures. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in temperature gradient tunnels (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions: T0 (control, near ambient temperature), T1 (T0+1℃), T2 (T0+2℃), (T0+2℃), T3 (T0+3℃). The period from sowing to heading stage accelerated and the number of grains per spike and grain yield reduced under T3 condition compared with those under T0 condition. Grain filling rate and grain maturity also accelerated with elevated temperature (T3). The increase in temperature led to the increase in protein contents, whereas decreased the total starch contents. These results are consistent with the decreased expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during the late grain filling stage. Taken together, our results suggest that the increase in temperature (T3) led to the decrease in grain yield by regulating the number of grains/spike, whereas increased the protein content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. In addition, our results provide a useful physiological information on the response of wheat to heat stress.

주제어

표/그림 (7)

표 Table 1. Oligo nucleotide sequences for qRT-PCR analysis in developing grains.
그림 Fig. 1. Daily mean temperatures during the growing season of bread wheat in the temperature gradient tunnels (TGT).
표 Table 2. Mean temperature and thermal difference of the region in the temperature gradient tunnels (TGT). Thermal difference indicates the difference between the elevated temperature (T1, T2, T3) and T0.
표 Table 3. Growth characteristics of wheat in response to elevated temperature during their growing season.
그림 Fig. 2. Effect of elevated temperature on the grain dry weight of Baekkang (A) and Jokyoung (B) during grain filling period. Solid and dotted lines in the graphs indicate the days from DAH to the maturity of grains. Error bars indicate standard deviation determined from three independent biological replicates.
표 Table 4. Quality characteristics of wheat in response to elevated temperature during their growing season.
그림 Fig. 3. Expression profiles of gliadin synthesis-related genes (A), glutenin metabolism-related genes (B) and starch synthesis-related genes (C) grown under the control (T0) and elevated temperature (T3) during grain filling period. Error bars indicate ±SD determined from three independent biological replicates. α-Gli, Encoding α-type gliadin gene; g1Gli, Encoding γ-type gliadin gene; Q18 and Q21, Encoding ω-type gliadin gene; SPA, Storage protein activator; PBF, Prolamin-box binding factor; GluDx, High molecular weight glutenin subunit; GluDy, High molecular weight glutenin subunit; GBSSI, Granule-bound starch synthase I; ISA-1, Isoamylase; SSI, Soluble starch synthase I; SBEII, Starch-branching enzyme II.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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