盐胁迫下施氮水平对小麦籽粒蛋白质和淀粉品质的影响

Effects of Different Nitrogen Application Levels on Protein and Starch Quality of Wheat Grain under Salt-stress

[目的]为盐碱地优质专用小麦的专业化生产提供理论依据。[方法]以耐盐小麦品种山融3号和盐敏感小麦品种鲁麦15为试材,研究了2种氮肥条件下盐碱地小麦品质性状的变化情况。[结果]在盐碱地条件下,山融3号的籽粒加工品质、面团加工品质和淀粉品质均优于鲁麦15。增施氮肥可提高山融3号的籽粒加工品质,但对鲁麦15籽粒加工品质影响不大。2种类型小麦的面团品质均随施氮量的增加而提高。增施氮肥对鲁麦15籽粒RVA参数的提高幅度大于山融3号。[结论]在盐碱地条件下,增施氮肥可改善耐盐小麦品种的籽粒蛋白质品质和普通小麦的籽粒淀粉品质。

[Objective]The study was to provide the theoretical basis for specialized production of high quality specially used wheat in saline-alkali soils.[Method]Salt-tolerant wheat variety Shanrong 3 and salt-sensitive wheat variety Lumai 15 were taken as the materials.The changes of their quality traits in saline-alkali soils under two kinds of nitrogen conditions were studied.[Results]Under saline-alkali soil conditions, the kernel processing quality,dough processing quality and starch quality of Shanrong 3 were better than those of Lumai 15.Increasing nitrogen application could increase the kernel processing quality of Shanrong 3,but it had little influence on kernel processing quality of Lumai 15.The dough quality of the 2 kinds of wheat variety was all increased with the increase of nitrogen applicationrate.The amplification of RVA parameter of Lumai 15 was higher than that of Shanrong 3 in the treatment of increasing nitrogen application.[Conclusion]Under saline-alkali soil conditions,increasing nitrogen application could improve the grain protein quality of salt-tolerant varieties and starch quality of the common wheat varieties.