不同水氮处理对济麦20蛋白组分和加工品质的影响  

Effects of Water and Nitrogen on Protein Component and Processing Quality of Strong Gluten Wheat Jimai 20

作　　者：马少康[1] 赵广才[1] 常旭虹[1] 杨玉双[1] 杨桂霞[2] 徐凤娇[3] 丰明[1] 

机构地区：[1]中国农业科学院作物科学研究所,北京100081 [2]扬州大学农学院,江苏扬州225009 [3]山东农业大学农学院,山东泰安271018

出　　处：《麦类作物学报》2010年第3期477-481,共5页Journal of Triticeae Crops

基　　金：国家"十一五"支撑计划资助项目(2006BAD02A13-2-4);农业部专项项目(070101)

摘　　要：为了明确水氮处理对小麦品质的影响,在防雨棚肥水控制池条件下研究了不同水氮处理对强筋小麦济麦20蛋白组分和加工品质的影响。结果表明,灌水效应大于施氮效应。随灌水次数增加,蛋白组分和加工品质指标均有下降的趋势,其中开花水和灌浆水的影响最为显著。籽粒蛋白质及各组分含量除谷蛋白外均对灌水反应敏感,对氮肥反应迟钝;增施氮肥有利于谷蛋白、贮藏蛋白含量的提高;面粉加工品质指标除形成时间和稳定时间外均对灌水反应敏感,增施氮肥有利于吸水率的提高以及面包体积的减小。总蛋白、醇溶蛋白、贮藏蛋白含量均与沉淀值和湿面筋含量呈极显著正相关;贮藏蛋白含量与形成时间呈显著正相关;总蛋白、醇溶蛋白含量与面包体积呈显著正相关。在本试验条件下,适当减少灌水次数,适量施用氮肥有利于小麦品质的综合提高。Water and nitrogen are the two most important factors affecting wheat quality.We studied the effects of water and nitrogen on protein component and processing quality in strong gluten wheat Jimai 20.The results showed that the effect of irrigation was larger than that of nitrogen fertilizer.Protein component and processing quality declined with the increasing of irrigation times,in which the effect of flowering and filling water were the most significant.Grain protein content and protein components,in addit...

关 键 词：强筋小麦 水氮 蛋白组分 加工品质 

分 类 号：S512.1[农业科学—作物学]