磷氮配施对小麦籽粒蛋白质组分含量和面团特性的影响

 【目的】试图阐明磷氮配施对小麦籽粒蛋白质品质的影响。【方法】以蛋白质品质差异较大的小麦强筋型品种藁城8901和弱筋型品种山农1391为材料，进行磷氮配施田间试验，测定籽粒蛋白质及其组分含量的动态变化和面团的流变学特性。【结果】藁城8901在施225 kg?ha-1氮肥水平下，与不施磷肥相比，增施磷肥的清蛋白、球蛋白、醇溶蛋白、谷蛋白和总蛋白及谷蛋白大聚合体含量提高，吸水率、面团形成时间、稳定时间和评价值增加，公差指数降低。施P2O5 240 kg?ha-1处理较施P2O5 120 kg?ha-1处理的相应效果降低。藁城8901在不施氮肥、山农1391在不施氮肥及施225 kg?ha-1氮肥水平下，随磷肥用量增加清蛋白和球蛋白含量提高，醇溶蛋白、谷蛋白、总蛋白和谷蛋白大聚合体含量降低；吸水率、面团形成时间、稳定时间和评价值下降，公差指数升高。【结论】不同品种在不同供氮水平条件下，增施磷肥时，小麦籽粒蛋白质及其各组分含量、面团流变学特性等变化的趋势不同。对强筋型品种藁城8901，在保证氮肥供应的基础上适量增施磷肥可提高其加工品质；对弱筋型品种山农1391，增加磷肥用量有利于其加工品质的改善。

Effects of Application of Phosphorus Combined with Nitrogen Fertilizer on Contents of Grain Protein Components and Dough Rheological Characteristics in Wheat

【Objective】This experiment was designed to elucidate effects of application of phosphorus combined with nitrogen on protein quality and dough rheological characteristics of wheat grain. 【Method】Two varieties, GC8901 and SN1391, with different qualities were studied to determine the dynamic changes in contents of grain protein and its components and dough rheological characteristics of wheat grains under the field conditions. 【Result】Compared with the treatment of N 225kg/hm2 and P2O5 0 kg/hm2, analytical results of grains of GC8901 treated by N 225kg/hm2 and phosphorus application showed that contents of albumin, globulin, gliabin, glutenin, total protein and glutenin macropolymers increased, and water absorption rate, dough formation and stability time and evaluation value increased, but mixing tolerance decreased. However, the above effects of GC8901 treated with N 225kg/hm2 and P2O5 240kg/hm2 dropped. For three treatments, including GC8901 without nitrogen and with phosphorus fertilization，SN1391 without nitrogen and with phosphorus fertilization, and SN1391 with N 225kg/hm2 and phosphorus fertilization, analytical results of their grains showed that, with the amount of phosphorus fertilization increasing, contents of albumin and globulin increased, contents of gliabin, glutenin, total protein and glutenin macropolymers decreased, whilst water absorption rate, dough formation and stability time and evaluation value decreased, and mixing tolerance increased. 【Conclusion】In conclusion, the effects of phosphorus addition on the contents of total protein and its components in grains and dough rheological characteristics varied significantly with different varieties and nitrogen levels. For GC8901, proper phosphorus addition combined with enough nitrogen could improve its quality as high-gluten wheat. As for SN1391, phosphorus addition could change its quality as low-gluten.