| 施氮水平对小麦子粒蛋白质组分和加工品质的影响 |
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| 引用本文： | 刘霞,李青常,王振林,贺明荣,尹燕枰.施氮水平对小麦子粒蛋白质组分和加工品质的影响[J].植物营养与肥料学报,2007,13(1):70-76. |
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| 作者姓名： | 刘霞 李青常 王振林 贺明荣 尹燕枰 |
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| 作者单位： | 1.山东农业大学农学院农业部小麦栽培生理与遗传改良重点开放实验室山东省作物生物学重点实验室 山东泰安271018 |
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| 基金项目： | 国家自然科学基金;农业部农业结构调整技术研究专项基金;高等学校博士学科点专项科研项目 |
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| 摘 要： | 选用两个优质小麦品种烟农15号和济麦19号,研究了施氮水平对小麦子粒蛋白质组分和加工品质的影响。田间试验设4个施氮水平,即N.0、120、240和360.kg/hm2。结果表明,施用氮肥对子粒发育前期清蛋白和球蛋白含量有明显的提高效应,但随子粒灌浆充实,这种效应逐渐削弱,到成熟期,施氮处理虽能提高子粒清蛋白和球蛋白的含量,但不同施氮水平间无明显差异。施用氮肥还能显著地提高子粒醇溶蛋白和麦谷蛋白的含量,尤其是子粒麦谷蛋白的含量,使子粒麦谷蛋白/醇溶蛋白比值提高。试验还表明,施用氮肥能明显提高子粒湿面筋含量,延长面团形成时间、面团稳定时间和断裂时间。综合分析看出,子粒醇溶蛋白和麦谷蛋白的含量以及麦谷蛋白/醇溶蛋白比值是影响小麦加工品质的重要因素,可以作为小麦品质育种中亲本及后代材料的选择、评价和优质栽培技术评价的依据。
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| 关 键 词： | 蛋白质组分 加工品质 氮肥 小麦 |
| 文章编号： | 1008-505X（2007）01-0070-07 |
| 收稿时间： | 2005-11-30 |
| 修稿时间： | 2006-05-12 |
Effects of nitrogen rates on grain protein components and processing quality of wheat |
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| LIU Xia,LI Qing-chang,WANG Zhen-lin,HE Ming-rong,YIN Yan-ping.Effects of nitrogen rates on grain protein components and processing quality of wheat[J].Plant Nutrition and Fertilizer Science,2007,13(1):70-76. |
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| Authors: | LIU Xia LI Qing-chang WANG Zhen-lin HE Ming-rong YIN Yan-ping |
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| Institution: | 1.Agronomy Faculty of Shandong Agricultural University;Key Laboratory of Wheat Cultivar Physiology and Genetic Improvement of Agricultural Ministry;Key Laboratory of Crop Biology of Shandong Province;Taian 271018;China |
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| Abstract: | A field experiment was conducted to study the effects of nitrogen application rate on the protein components and processing quality of wheat grain using two high-quality cultivars,Yannong 15(YN15) and Jimai 19(JM19).Four nitrogen application rates,0(CK)、120(LO)、240(MD) and 360(HI) kg/hm2 of N(urea) were used,and field plots were arranged in a randomized complete block design with three replications.Results showed that N fertilization markedly increased both albumin and globulin contents at early period of grain filling,but this response was weakened stepwise afterward.Till the maturity,there was no significant difference in albumin and globulin content under different N levels.N application could significantly increase both gliadin and glutenin,especially the latter,consequently the ratio of glutenin to gliadin content increased.N application could also increased wet gluten content of flour and prolonged dough development time,stability time and breakdown time.Comprehensive analysis indicated that both the content of gliadin and glutenin and the gliadin/glutenin ratio were important factors determining the processing quality of wheat grain,and it could be used as the indexes to evaluate the parents-offspring selection in wheat quality breeding and cultivation techniques in wheat production. |
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| Keywords: | protein components processing quality nitrogen wheat |
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