施氮量对两个强筋小麦品种品质的影响

Effects of Nitrogen Fertilizing Levels on Quality of Two Strong Gluten Wheat Varieties

为了探究施氮量对强筋小麦品质特性的影响,以强筋小麦品种‘郑麦366’和‘郑农46’为试验材料,分别设置0、120、240和360 kg/hm^(2)的施氮量,研究不同氮水平对小麦面筋蛋白组成及二级结构、淀粉的粒度分布和粘度特性、面团流变学特性的影响。结果表明,‘郑麦366’和‘郑农46’分别在N_(1)(120 kg/hm^(2))和N_(2)(240 kg/hm^(2))水平下流变学特性达到最佳,这可能是因为两个小麦品种分别在N_(1)和N_(2)下蛋白质含量较高、总淀粉含量较低、B型淀粉相对含量较高;相比于N_(0)(0 kg/hm^(2)),N_(3)(360 kg/hm^(2))条件下的面团流变学特性显著降低,可能是由于过量施氮分别影响了‘郑麦366’的蛋白含量和‘郑农46’的B型淀粉含量。综上,相比于其他品质性状,蛋白含量对‘郑麦366’品质的影响更大,而B型淀粉含量的变化在‘郑农46’品质形成中起主导作用。本研究为强筋小麦‘郑麦366’和‘郑农46’的氮素施用提供理论依据。

To investigate the effects of nitrogen fertilizing levels on the quality characteristics of strong gluten wheat varieties,two strong gluten wheat varieties:‘Zhengmai 366’and‘Zhengnong 46’,were used as experimental materials,and four nitrogen application rates(0 kg/hm^(2),120 kg/hm^(2),240 kg/hm^(2),and 360 kg/hm^(2))were set up to examine the composition and secondary structure of wheat gluten protein,the particle size distribution and viscosity characteristics of starch,as well as the rheological characteristics of dough.The results showed that‘Zhengmai 366’exhibited optimal rheological properties at N_(1)(120 kg/hm^(2))level,while‘Zhengnong 46’demonstrated the best performance at N_(2)(240 kg/hm^(2))level.This observation may be attributed to the higher protein content of the both wheat varieties,lower total starch content,and the relatively higher content of B-type starch under N_(1)and N_(2),respectively.Compared with N_(0)(0 kg/hm^(2)),the rheological properties of the dough under N_(3)(360 kg/hm^(2))were significantly reduced.This reduction may be attributed to the excessive nitrogen application affecting the protein content of‘Zhengmai 366’and the B-type starch content of‘Zhengnong 46’,respectively.In summary,among different quality traits,protein content has a greater effect on the quality of‘Zhengmai 366’,where as variations in content of type B starch play a leading role in the quality formation of‘Zhengnong 46’.This study provides a theoretical basis for the nitrogen application in strong gluten wheat varieties‘Zhengmai 366’and‘Zhengnong 46’.