播期对不同筋型小麦品种淀粉糊化特性的影响

The Influence of Sowing Date on Different Gluten Wheat Starch Viscosity Characteristics

选用强筋小麦9356、中筋小麦扬麦158和弱筋小麦宁麦9号为供试材料,研究了播期对不同筋型小麦品种淀粉糊化特性的影响。结果表明:播期和品种对小麦淀粉糊化特性均有极显著影响,最终黏度、回复值和糊化温度存在显著或极显著的播期和品种的互作效应。3个供试品种的峰值黏度、低谷黏度、稀懈值、最终黏度、回复值和峰值时间随播期推迟呈显著或极显著增加,但参数的变化幅度不同。强、中筋小麦的淀粉糊化特性与弱筋小麦的淀粉糊化特性有明显的区别,强筋和中筋小麦的淀粉糊化特性受播期的影响较弱筋小麦大。峰值黏度、低谷黏度、稀懈值、最终黏度与播种至成熟期降雨量均呈负相关,与开花至成熟期的降雨量均呈负相关,与开花至成熟期的日均温呈正相关,峰值黏度、低谷黏度、稀懈值与播种至成熟期的日照时数呈负相关,与开花至成熟期的日照时数呈负相关。

By using strong gluten wheat 9356,medium gluten wheat Yangmai158 and weak gluten wheat Ningmai9 as materials, the effects of cultivars and sowing date on the starch viscosity characteries were studied using fast viscosity analyzer （RVA）. The results indicated that euhivars and sowing date had remarkable effect on the starch viscosity characteristics, there were remarkable interaction effects on final viscosity, setback and pasting temperature. With the delay of sowing dates, peak viscosity ,trough viscosity ,breakdown and final viscosity setback and peak time were remarkable increased. But there were different in the range. The effect of sowing dates was larger on strong gluten wheat, medium gluten wheat than weak gluten wheat. The correlation analysis showed negative correlation between the peak viscosity, trough viscosity, breakdown, final viscosity and the precipitation of seeding to maturation and flowering to maturation,positive relationships between average temp and the peak viscosity, trough viscosity, breakdown, final viscosity. There were negative correlation between the peak viscosity, trough viscosity, breakdown and the sunshine hours of seeding to maturation and flowering to maturation.