氮肥运筹对面条小麦品种陕农229淀粉品质的影响

EFFECTS OF N APPLYING RATE AND METHODS ON STARCH QUALITY OF NOODLE WHEAT SHANNONG 229

以适宜做面条的优质中筋小麦陕农 2 2 9为试验材料 ,研究了不同氮肥施用量和基施追施之比对面条小麦籽粒淀粉性状和面粉糊化特性的影响。结果表明 ,适当增加施氮量和拔节期追施氮比例可降低籽粒淀粉含量、直链淀粉含量、淀粉直 支值 ,提高面粉的峰值粘度、低谷粘度、最终粘度和稀懈值。淀粉含量、直链淀粉含量和淀粉直 支值与主要粘度参数间均存在负相关 ,淀粉直 支值与主要粘度参数间负相关性较高。本试验中 ,陕农 2 2 9以施氮量为 2 6 2 .5kg hm2 、基追比 6∶4～ 5∶5处理的直链淀粉含量及直 支值较低而峰值粘度和稀懈值较高 ,且产量较高 ,是面条小麦较理想的氮肥运筹方式。

Shannong 229,a good medium strength wheat variety suitable for preparing noodle,was taken as an experimental material to study the effects of N application method on starch properties and flour gelatinization characteristics. The results indicated that appropriately increasing the amount of N fertilizer applied and the ratio of top dressing at elongation stage could reduce amylose content and ratio of amylose content to amylopectin content, and increase the peak viscosity (PV), valley viscosity (VV), final viscosity (FV) and breakdown value(BV). There were significant negative correlations of the amylose content and ratio of amylose content to amylopectin content with the main viscosity parameters. The ideal method of applying N fertilizer to the wheat was that the amount of N fertilizer applied was 262.5 kg/hm2 and the N fertilizer ratio of basal dressing to top dressing at elongation stage was 6∶4～5∶5,so that the amylose content and the ratio of amylose content to amylopectin content were lower but PV and BV were higher.