氮钾配施对济南17淀粉理化特性的影响

为给优质小麦的高产保质栽培提供借鉴，研究了氮钾配施对高产优质面包强筋小麦品种济南17籽粒淀粉理化特性的影响。结果表明，氮肥对济南17面粉直、支链淀粉和总淀粉含量均有一定的影响，氮肥水平提高，直、支链淀粉合成增加，淀粉总含量增加，但对淀粉化学特性的影响较小。后期施氮量提高，蛋白合成增加，直链淀粉合成能力相对减弱，但淀粉中直／支链淀粉比例相对稳定，峰值粘度没有明显变化。增施钾肥，面粉中直链淀粉含量下降，而支链淀粉和总淀粉含量显著上升，因此直／支链淀粉含量比例显著下降，但以中钾条件下支链淀粉和总淀粉含量最高。随着钾肥水平的提高，峰值粘度显著升高，但对膨胀势影响不显著。总之，氮肥处理对济南17面条品质的影响不大，但在合理的范围内增施钾肥可以显著改善淀粉理化特性，提高面条品质。

Effect of Nitrogen and Potassium Fertilizers on the Starch Physiochemical Properties of Jinan 17

Effects of nitrogen and potassium fertilizers on the physiochemical properties of starch of Jinan17 flour were studied to improve yield and quality of wheat with good end-use. Results showed that amylose, amylopectin, and starch content of Jinanl7 flour increased after nitrogen fertilizer was applied. However, the effect of nitrogen on the chemical properties of starch was insignificantly. When the nitrogen was applied late, the protein synthesis increased and the synthesis of amylose decreased, while the peak viscosity measured by RVA maintained constantly. The application of potassium fertilizer decreased the amylose content, while the content of amylopectin and starch increased, especially for the middle level of potassium. The peak viscosity increased after the potassium application correspondingly, while the flour swelling power was changed insignificantly. Nitrogen fertilizer affected noodle quality insignificantly, while potassium fertilizer could improve starch physiochemical properties and noodle quality significantly.