Genetic Difference in Dynamic Accumulation of Protein and Starch in the Wheat Grains with Different Protein Contents

The dynamic accumulations of protein and starch in wheat grains were compared between Ningmai 9, Sumai 6 and Chongqing bread wheat with different protein and starch contents. The contents of protein and starch of grains on 12, 17, 22, 27, 32 and 37 days after anthesis were measured with Kjeldahl and polarimeter. The result showed that during grain filling, the significant difference in protein and starch accumulation existed among varieties. Time course dynamic of protein and starch showed that starch contents increased dramatically while protein contents decreased during 12~22 days after anthesis. Discrepancy of varieties with high and low protein contents were revealed from 32 days after anthesis. Comparing with Ningmai 9 with low protein content, Chongqing bread wheat had a higher accumulation rate in protein.