施氮量对小麦籽粒蛋白质组分含量及加工品质的影响

 研究了氮肥用量对不同小麦品种籽粒蛋白质组分含量变化及加工品质的影响 ,分析了蛋白质各组分含量和比例与加工品质的关系。结果表明 ,增施氮肥能够显著提高籽粒蛋白质各组分的含量 ,但对各组分含量提高的幅度存在差异 ,其中清蛋白、球蛋白和谷蛋白随着施氮量的增加 ,所占的比例升高 ,而醇溶蛋白和剩余蛋白则随着施氮量的增加 ,所占比例下降。增施氮肥能够显著提高湿面筋含量和沉降值 ,延长面团形成时间和稳定时间 ,提高吸水率。面团吸水率、形成时间和稳定时间与麦谷蛋白含量均呈极显著正相关。发现增施氮肥提高了小麦籽粒蛋白质含量并改变了蛋白质各组分所占的比例 ,增施氮肥是改善小麦加工品质的重要原因。

Effects of Nitrogen Application Amount on Content of Protein Components and Processing Quality of Wheat Grain

Effects of nitrogen application amount on content of protein components and processing quality of wheat grain were studied. The results showed that increase application of nitrogen significantly improved content of protein components by different extent. Rations of albumin, globulin and glutenin to total protein increased with the increase of nitrogen fertilizer application, and ratios of gliadin and other protein decreased. The formation date of albumin, globulin and glutenin was earlier than that of gliadin. The formation date of gliadin varied with cultivars and nitrogen rates. Nitrogen delayed the formation date of gliadin, but increased gliadin synthesis rate in mid and later grain filling stage. Application of nitrogen fertilizer significantly increased wet gluten content and SDS sekimentation volume, prolonged dough development time, stability time and breakdown time, and improved its water absorption, decreased mixing tolerance index and degree of softening, increased valorimenter value, and subsequently improved the processing quality of wheat grains.