水氮互作对小麦籽粒蛋白质组分和品质的影响

为了给强筋小麦高产优质高效栽培提供理论依据,以高产强筋小麦品种济麦20为材料,研究了施氮量和灌溉量对小麦籽粒蛋白质组分和品质的影响.结果表明,施氮量由120 kg*ha-1(N1)增加至240 kg*ha-1(N2),籽粒蛋白质含量、清蛋白和球蛋白含量增加,(醇溶蛋白+麦谷蛋白含量)/(清蛋白+球蛋白含量)比值(谷醇/清球比值)降低,面团稳定时间缩短.同一施氮量条件下,由不灌水(W0)到灌2水(W1),籽粒蛋白质含量增加,谷醇/清球比值降低,面团稳定时间缩短;由灌2水(W1)到灌3水(W2)和5水(W3),籽粒蛋白质含量降低,蛋白质组分中清蛋白和球蛋白含量升高,醇溶蛋白和麦谷蛋白含量降低,谷醇/清球比值降低,面团稳定时间亦缩短.以上结果表明,在本试验条件下,增加施氮量和灌水量导致面团稳定时间缩短,原因是清蛋白和球蛋白占总蛋白含量的比例,即谷醇/清球比值降低.

Effect of Interactions between Water Management and Nitrogen Fertilizer on Wheat Processing Quality and Protein Fractions

This experiment was carried out at the Experiment Station of Shandong Agricultural University, under a rain-proof through shelter. Winter wheat cultivar Jimai 20 with high grain yield and strong gluten was used to determine the effects of irrigation rate and nitrogen fertilizer rate on wheat processing quality and protein fractions. The results were as follows: when the nitrogen rate increased from 120 kg*ha-1 to 240 kg*ha-1, grain protein content, albumin content and globulin content increased, while the ratio of gliadin & glutenin content to albumin & globulin content decreased, which lead to the decrease of the dough stability time. Under the same nitrogen rate, when the irrigation rate changed from W0(no irrigation) to W1(twice irrigation at before planting and jointing stages), grain protein content increased, but the ratio of gliadin & glutenin content to albumin & globulin content decreased from W1 to W2 (three times irrigation at before planting, jointing stage and anthesis stage) and W3(five times irrigation at before planting, before winter, jointing stage, and anthesis and grain filling stages), grain protein content decreased, and gliadin & glutenin content decreased as well, but albumin & globulin content increased, and at last, the ratio of gliadin & glutenin content to albumin & globulin content decreased and the dough stability time decreased. The above results indicated that, under the condition of this experiment, the increase of irrigation induced to the decrease of dough stability time, due to the decrease of gliadin & glutenin content, and the decrease of the ratio of gliadin & glutenin content to albumin & globulin content.