全生育期增温对两个济麦系列小麦品种品质的影响  

Effects of Warming during Whole Growth Period on Quality Properties of Two Jimai Series Wheat Varieties

作　　者：黄金鑫 刘百川 展晓孟 张玉梅[1] 郭雷 李丹萍 段小艳 刘秀坤 刘建军[2] 李豪圣[2] 赵振东[2] 曹新有[2] 高欣 HUANG Jinxin;LIU Baichuan;ZHAN Xiaomeng;ZHANG Yumei;GUO Lei;LI Danping;DUAN Xiaoyan;LIU Xiukun;LIU Jianjun;LI Haosheng;ZHAO Zhendong;CAO Xinyou;GAO Xin(College of Agronomy,Qingdao Agricultural University,Qingdao Shandong 266109,China;Crop Research Institute,Shandong Academy of Agricultural Sciences/National Engineering Research Center of Wheat and Maize/National Key Laboratory of Wheat Breeding/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow&Huai River Valley/Shandong Provincial Technology Innovation Center for Wheat,Jinan 250100,China)

机构地区：[1]青岛农业大学农学院,山东青岛266109 [2]山东省农业科学院作物研究所/山东省农业科学院/小麦玉米国家工程研究中心/小麦育种全国重点实验室/农业农村部黄淮北部小麦生物学与遗传育种重点实验室/山东省小麦技术创新中心,济南250100

出　　处：《西北农业学报》2025年第4期606-616,共11页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家重点研发计划项目(2022YFD1200200);山东省泰山学者工程项目(tsqnz20221161,tspd20221108);国家小麦产业技术体系(CARS-03-06);山东省自然科学基金(ZR2022MC155);济南市“新高校20条”(202228067);山东省农业科学院农业科技创新工程项目(CXGC2022E01)。

摘　　要：为探究气候变暖对济麦系列小麦品质的影响,以中筋小麦‘济麦22’和强筋小麦‘济麦229’为试验材料,采用大田搭棚覆膜增温方式,以未进行增温处理的小麦为对照,研究全生育期增温对这两个小麦籽粒外观、籽粒和面粉理化特性、面团流变学特性和面粉糊化特性的影响。结果表明:全生育期增温通过增加‘济麦22’的粒宽使千粒质量和体积质量增加,而‘济麦229’的粒宽、千粒质量和体积质量降低;增温使‘济麦22’籽粒水分和淀粉含量降低,对其他理化参数影响不显著。增温使‘济麦229’淀粉和湿面筋含量降低,籽粒硬度和面筋指数增加,对籽粒水分、蛋白含量和面粉白度影响不显著。此外,增温通过增加两个小麦的面筋蛋白含量使面团稳定时间与粉质质量指数增加,弱化度降低;增温使‘济麦229’的面团拉伸特性增强,而对‘济麦22’影响不显著;并且,增温通过降低两种小麦面粉的α-淀粉酶活性使其低谷黏度、峰值黏度、最终黏度和回生值增加。综上所述,全生育期增温对‘济麦22’和‘济麦229’籽粒外观及理化特性影响不一致,但增温能改善和提升它们的粉质特性和糊化特性使其加工品质得到提升。本试验条件下,‘济麦22’的籽粒与面粉理化特性和面团拉伸特性较‘济麦229’更稳定。To investigate the impact of climate warming on the quality of Jimai series wheat varieties,a medium-gluten wheat cultivar‘Jimai22’and a strong-gluten wheat cultivar‘Jimai229’were used as experimental materials.The temperature was increased by artificial modulation,with untreated wheat as the control.The effects of warming during the whole growth period on the appearance of grains,physicochemical properties of grain and flour,rheological properties of dough,and pasting properties of flour in the two wheat varieties were studied.The results showed that warming during the whole growth period increased the thousand-grain mass and test mass of‘Jimai22’by increasing the grain width,while for‘Jimai229’,grain width,thousand-grain mass and test mass decreased.Warming treatment decreased the grain moisture and starch content of‘Jimai22’,but had no significant effect on other physicochemical properties.For‘Jimai229’,warming treatment decreased starch content and wet gluten content,while increased grain hardness and gluten index,but had no significant effect on grain moisture,protein content and flour whiteness.In addition,warming treatment increased the dough stability time and farinograph quality index,and decreased the weakening degree of both wheat varieties by increasing the gluten content.Warming treatment enhanced the dough extensibility properties of‘Jimai229’,while had no significant effect of‘Jimai22’.Moreover,the trough viscosity,peak viscosity,final viscosity and setback value of flour increased significantly by reducing theα-amylase activity of the two wheat varieties under warming treatment.In summary,the effects of warming during the whole growth period on the appearance of grains and physicochemical properties of‘Jimai22’and‘Jimai229’are inconsistent.However,warming treatment can improve the dough farinograph and pasting properties of the two wheat varieties,leading to improved processing quality.Under the conditions of this test,the physicochemical properties of grai

关 键 词：小麦 全生育期增温 籽粒外观 面团流变学特性 面粉糊化特性 

分 类 号：S512.1[农业科学—作物学]