氮肥论文：氮、硫肥对小麦品质的影响.doc

氮肥论文：氮、硫肥对小麦品质的影响【中文摘要】本试验以小麦西农9718和小麦陕农138为材料,分别以尿素为氮素来源,硫磺粉为硫素来源,参照“3414”部分实施方案,进行不同的氮素、硫素水平的肥力处理设计,分别取籽粒成熟过程中的四个时期:乳熟期,面团期、蜡熟期和完熟期的小麦植株作为研究材料,对其籽粒部分和茎叶部分进行相关分析,并与最终小麦面粉的相关品质结合起来,得到小麦籽粒淀粉品质和蛋白品质的形成规律,通过对各个处理的分析,得到氮、硫素对小麦品质的影响,全面系统的研究氮、硫素对小麦品质形成的影响,对小麦优质栽培有着重要的指导意义。通过本试验得到以下结论:(1)单施氮肥有利于陕农138的总淀粉含量及支链淀粉含量的增加。单施硫肥对西农9718的直链淀粉含量有促进作用;在低氮水平下,随着硫素的增加,西农9718和陕农138的总淀粉含量和支链淀粉含量的均增加。在高硫水平下,氮素的增加使西农9718支链淀粉含量增加,而陕农138直链淀粉含量增加,支链淀粉含量的降低。单施硫肥,西农9718和陕农138的完熟期籽粒的峰值粘度和回升值升高;在低氮水平,随着硫素的增高,西农9718和陕农138完熟期籽粒的起始糊化温度升高,峰值粘度、破损值降低;在推荐氮水平下,随着硫素的增加,西农9718完熟期籽粒的降温结束糊化阻力、50恒温糊化阻力、破损值及回升值均显著增加。在高硫高氮处理下,西农9718完熟期籽粒的起始糊化温度增加,峰值粘度、破损值和回升值明显降低。而陕农138的起始糊化温度、峰值粘度和回升值均下降,破损值增加。淀粉品质对肥力的响应存在品种间差异。(2)施氮可以提高西农9718的粗蛋白含量,但对陕农138的粗蛋白含量影响不大。硫素对西农9718的粗蛋白含量提高不利,可促使陕农138的粗蛋白含量提高。推荐氮素水平总体有利于西农9718谷蛋白大聚体含量的提高。施肥对陕农138的谷蛋白大聚体的含量有利,但高硫处理不利于陕农138谷蛋白大聚体含量的增加。推荐氮水平下,西农9718的微量SDS-沉淀值随着硫素的增加而增加;施肥可以显著提高陕农138的微量SDS-沉淀值。(3)肥力对西农9718完熟期的经济系数、氮素分配和碳素分配影响不大。推荐氮水平有利于陕农138经济系数的提高,但随着硫素的增加其经济系数反而下降。随着氮素的增加,陕农138的籽粒淀粉与茎叶总糖的比例增加,在无氮和低氮水平下,增施硫素可以促进陕农138籽粒淀粉与茎叶总糖比例的提高。(4)随着氮施用量的增加,小麦粉的粗蛋白含量增高;在无氮(N0)和低氮(N115)条件下,粗蛋白含量随着硫施用量的增加也呈增高趋势。适宜的氮肥施用量对粗蛋白含量、沉淀值和湿面筋含量有利,氮素的增加有利于西农9718清蛋白含量的增加,氮素和硫素的增加均不利于西农9718的醇溶蛋白含量的增加。硫素对西农9718的谷蛋白含量提高有利。氮素的增加对陕农138的球蛋白、醇溶蛋白和谷蛋白含量有利。硫素对两种小麦的清蛋白和球蛋白增加均有利。肥力对西农9718和陕农138的粘度参数影响不大,单施硫肥或单施氮肥以及高氮高硫处理可降低小麦粉的降落数值。肥力对面粉中淀粉含量及其组成的影响与对籽粒的影响基本一致。西农9718的评价值随氮硫施用量的增加而增高;在推荐氮施用量条件下,施硫处理可使西农9718的面团形成时间提高,面团稳定时间和拉伸阻力、最大拉伸阻力降低,施氮有利于西农9718的面团稳定时间的延长。陕农138面团流变学特性受肥力的影响较小。【英文摘要】With wheat Xinong 9718 and wheat Shaannong138 for materials, urea as nitrogen source & sulfur powder as sulfur sources, refer to the “3414” fertilization scheme, different levels of nitrogen & sulfur fertility treatment were designed.The wheat plants in Ratooning buds, Dough period, Wax ripe stage & Full ripe stage were used as research material. The wheat kernel & stem-leafs were analysed, combining the wheat flour quality. Finally, obtained .the rule of the formation of starch quality & protein quality, and the influence of nitrogen & sulfur on wheat quality. This research has an important guiding significance. Through this test following conclusions were getted:(1) Single nitrogen can increase total starch content and amylopectin content of Shaannong 138. Single sulfur is good for the amylose content of Xinong 9718.In low nitrogen level, with the increase of sulfur element, total starch content and amylopectin content of Xinong 9718 and Shaannong138 increased.In high sulfur level, with the increase of nitrogen, amylopectin content of xinong 9718 & amylose content of shaannong138 increased.The peak viscosity & set back of Xinong 9718 and Shaannong138 are elevatory in the treatment of single sulfur. In low nitrogen level, with S supply increasing, pasting temperature of Xinong 9718 and Shaannong 138 in full ripe stage increase, peak viscosity & break down of Xinong 9718 and Shaannong138 drop. In recommended nitrogen level, with the increase of sulfur element, break down and set back Xinong 9718 mount up. Of Xinong 9718By high sulfur with high nitrogen treatment, pasting temperature, peak viscosity, damaged value and set back value of Xinong 9718 all sharply decline, pasting temperature, peak viscosity & set back value of shaannong 138 reduce, but damaged value rise.There is different starch quality response to fertility between varieties.(2) Nitrogen can improve the crude protein content of xinong 9718, but has slight influence on crude protein content of shaannong 138. Sulfur is good for increasing the crude protein content of xinnong 9718, but bad for shaannong138. Overall recommend nitrogen supply could spur Gluten Macro-Polymer(GMP) content of xinong 9718. Fertilization is good for increasing the GMP content of shaannong 138, but high sulfur supply is negative for the increase of shaannong138s GMP content. Recommend nitrogen level, the trace SDS-sedimentation value of xinong 9718 grow with the increasing of sulfur. Fertilization can greatly improve the trace SDS-sedimentation value of shaannong138.(3) Fertilization has little impact on full ripe stages economic coefficient, N distribution and C distribution of xinong 9718. Recommended nitrogen supply can improve economic coefficient of shaannong 138, but it decrease along with the increasing of sulfur. The increase of nitrogen is good for C distribution to wheat kernel.of shaannong 138. In no nitrogen and low nitrogen supply, increase sulfur can promote C distribution to wheat kernel of shaannong 138.(4) Either increasing nitrogen application or improving sulfur application at the same level of nitrogen(N0 & N115) could promote crude protein content of wheat flour, a proper amount of nitrogen application was favorable to sedimentation value and wet gluten content. The increase of nitrogen is favorable for increasing albumin content of xinong 9718. Neither increase of nitrogen, or sulfur were detrimental to increase the gliadin content of xinong 9718. Sulfur is advantageous to increase the gluten content of xinong 9718. The increase of nitrogen is good for gliadin content, globin content & glutelin content of shaannong 138. Sulfur is beneficial to increasing albumin content and globulin content of xinong 9718 & shaannong 138. Fertility has little influence on the viscosity parameters of xinong 9718 and shaannnong 138. Single nitrogen, single sulfur and high nitrogen-sulfur treatment can reduce falling number of wheat flour. The influence of fertility on flour starch quality is basically same to kernel. The evaluation value of xinong 9718 increased with the increase of nitrogen. Sulfur could elongate xinong 9718s development time of dough, while reducing the stability time, resistance and maximum resistance of dough in the suggested nitrogen level. Nitrogen is good for elongating xinong 9718s stability time of dough. Shaannong 138s rheological characteristics of dough is affected lesser by fertility.【关键词】氮肥 硫肥 蛋白 淀粉 品质【英文关键词】Nitrogen Sulfur Protein Starch Quality【目录】氮、硫肥对小麦品质的影响摘要5-7ABSTRACT7-8第一章 文献综述11-201.1 小麦品质概述11-151.1.1 籽粒品质性状111.1.2 小麦蛋白质特性11-131.1.3 小麦淀粉特性13-151.1.4 小麦粉品质的综合评价151.2 肥力对小麦品质的影响15-171.2.1 氮、硫素对小麦蛋白质品质的影响161.2.2 氮、硫素对小麦淀粉品质的影响16-171.2.3 氮、硫素对小麦加工品质的影响171.3 本研究的目的意义以及技术路线17-201.3.1 目的意义17-181.3.2 技术路线18-20第二章 氮、硫肥对小麦籽粒淀粉品质形成的影响20-312.1 材料与方法20-212.1.1 供试材料202.1.2 仪器与试剂20-212.1.3 测定项目与方法212.1.4 数据处理212.2 结果与分析21-292.2.1 小麦籽粒成熟过程中淀粉含量的变化21-252.2.2 肥力对小麦籽粒成熟过程中面粉膨胀体积的影响25-262.2.3 小麦籽粒成熟过程中粘度参数的变化26-292.3 结论与讨论29-31第三章 氮、硫肥对小麦籽粒蛋白质品质的影响31-403.1 材料与方法31-323.1.1