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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。
The effect of nitrogen fertilizer on the changes of protein content and processing quality of different wheat cultivars was studied. The relationship between the content and proportion of protein components and processing quality was analyzed. The results showed that nitrogen application could significantly increase the content of each component of grain protein, but there was difference in the content of each component, and the proportion of albumin, globulin and gluten with the increase of nitrogen application rate While the content of gliadin and the remaining protein decreased with the increase of nitrogen application rate. The application of nitrogen fertilizer can significantly increase the wet gluten content and sedimentation value, extend the dough formation time and stabilization time, and increase the water absorption rate. Dough water absorption, formation time and stability time and glutenin content were significantly and positively correlated. It was found that increasing N fertilizer increased the protein content of wheat grain and changed the proportion of each component of protein. Increasing nitrogen fertilizer was the important reason to improve wheat processing quality.