土壤质地对不同筋型冬小麦品种淀粉糊化特性的影响

Effects of Soil Textures on Starch Paste Properties of Different Types of Gluten Winter Wheats

[目的]研究土壤质地对不同筋型冬小麦品种淀粉糊化特性的影响,以探明土壤质地对小麦淀粉品质的影响。[方法]在池栽条件下,对黏土、壤土、砂土3种质地土壤种植条件下高、中、低3种筋型冬小麦品种藁麦8901、豫麦49和洛麦1号淀粉糊化特性进行了研究。[结果]不同质地土壤种植条件下,3个小麦品种高峰黏度、稀懈值、最终黏度均以黏土种植条件下最低;洛麦1号和豫麦49的高峰黏度、低谷黏度、最终黏度、糊化时间以及洛麦1号和藁麦8901的稀懈值均以砂土种植条件下最高,壤土次之,黏土最低;藁麦8901的高峰黏度、低谷黏度、最终黏度和豫麦49的稀懈值均以壤土种植条件下最高;3个品种的淀粉糊化特性指标中,低谷黏度和最终黏度变异系数较大,其次是高峰黏度和稀懈值,糊化时间变异系数较小。[结论]为小麦淀粉品质改良、区域化种植和优质高效栽培提供参考依据。

[Objective]The research aimed to study the effects of soil textures on starch paste properties of different types of gluten winter wheats,to verify the effects of soil textures on starch quality.[Method]Starch paste properties of different types of gluten winter wheats were studied in clay,loam and sand soils with pool-cultivated method.[Result]The results indicated that the peak viscosity,trough viscosity and final viscosity of wheats were the lowest in clay.The peak viscosity,breakdown,final viscosity and pasting time of Luomai 1 and Yumai 49 were the highest in sand.The peak viscosity,breakdown and final viscosity of Gaomai 8901 were the highest in loam.The variation coefficients of breakdown and final viseosity were the biggest and the variation coefficients were smallest in starch paste properties of different winter wheats.[Conclusion]The study can lay reference for improvement of starch quality,regional planting and high quality and high profit for wheat.