氮肥运筹对小麦蛋白质及湿面筋含量的影响

The Effects of Nitrogen Operation on the Wet Gluten and Protein Content of Wheat

选取了5个不同类型的小麦品种,采用随机区组设计,在大田条件下研究了不同施氮量和施氮时期对小麦蛋白质和湿面筋含量的影响。结果表明:氮肥的不同施用量和施用期均显著影响蛋白质和湿面筋的含量,且施氮量的影响明显大于施氮时期的影响。随着施氮量的增加,5个小麦品种的蛋白质和湿面筋含量均出现不同程度的增加。不同施氮量对强中筋小麦蛋白质和湿面筋含量影响显著的高于弱筋小麦。分期追施氮肥比一次性用做底肥有利于小麦蛋白质和湿面筋含量的增加。

In this research, 5 different varieties of wheat have been chosen by random section design to research the effects of different nitrogen applied amounts and applied stage on the protein content and wet gluten content in field experiment. The results showed that different nitrogen applied amounts and nitrogen applied stage had statistical significant difference on the protein content and wet gluten content. The effect of nitrogen applied amounts was more obvious than the effect of nitrogen applied stage. Both protein content and wet gluten content were improved with the reasonable nitrogen rate. The effects of different nitrogen applied amounts on the strong,middle gluten type wheat were more obvious than the weak gluten type wheat. Nitrogen applied stage was more propitious to increase the protein content and wet gluten content than the nitrogen as the base fertilizer.