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为研究小麦花后外源碳、氮供应对籽粒建成及加工品质的影响,以不同类型春小麦品种“克旱19”和“龙麦33”为材料,在小麦抽穗期分别用2%尿素、5%蔗糖和清水进行叶面喷施,籽粒收获后测定蛋白质组分和支、直链淀粉含量,以及面粉的面筋含量和面团拉伸特性,分析蛋白质品质与淀粉积累,及其与面团加工特性的相互关系。结果表明:蔗糖处理下,2品种的支、直链淀粉平均增加了4.3%和5.5%,而尿素处理的支、直链淀粉含量增加了5.3%和8.6%;蔗糖处理下,“克旱19”和“龙麦33”的清蛋白含量分别较对照增加了14.7%和25.3%,醇溶蛋白含量增加了10.2%和8.1%;而尿素处理的谷蛋白含量显著增加了5.0%和7.3%,醇溶蛋白含量增加了16.0%和10.9%;尿素处理显著降低了不溶蛋白含量,“克旱19”和“龙麦33”分别降低了26.3%和44.5%;尿素处理增加了小麦面筋蛋白组成,从而显著提高了面筋含量,增加了面团抗延阻力和拉伸曲线面积;蔗糖处理主要提高了籽粒清蛋白含量,促进淀粉形成。
In order to study the effects of post-flowering extraneous carbon and nitrogen supply on the grain formation and processing quality of wheat, two different spring wheat cultivars, “Ke Han 19” and “Long Mai 33” % Urea, 5% sucrose and water were sprayed on the foliar surface. After harvest, the protein fraction, amylopectin content, gluten content and dough tensile properties were measured. The protein quality and starch accumulation were analyzed. Dough processing characteristics of the interrelationship. The results showed that under the treatment of sucrose, the average dry and amylose content of two cultivars increased by 4.3% and 5.5%, while that of urea treatment increased by 5.3% and 8.6% respectively. Under sucrose treatment, The content of albumin in the two cultivars increased by 14.7% and 25.3%, while the content of gliadin increased by 10.2% and 8.1%, respectively. The content of gluten in urea treatment increased significantly by 5.0% And 7.3%, gliadin content increased by 16.0% and 10.9%; urea treatment significantly reduced the content of insoluble protein, “Ke Han 19 ” and “Long Mai 33 ” decreased by 26.3% and 44.5% The treatment increased the glutenin composition of wheat, which significantly increased the gluten content and increased the anti-resistance and tensile curve area of the dough; sucrose treatment mainly increased the content of grain albumin and promoted the starch formation.