摘要
以优质中筋专用小麦扬麦11号为试验材料,研究了氮肥用量对面条小麦淀粉性状及籽粒品质的影响。结果表明,适当地增加氮肥用量可以显著增加籽粒蛋白质含量及干、湿面筋含量,但淀粉含量、直链淀粉含量、直/支值、峰值粘度、稀懈值及籽粒容重等特性逐渐下降。同时,各品质指标间均存在相关性,在本试验条件下,氮肥用量168.75～225kg/hm2的处理是面条小麦较为理想的氮肥运筹。
Yangmai 11,a good medium gluten wheat variety suitable for preparing noodle, was taken as an experimental material to study the effects of nitrogen amount on starch properties and kernel quality. The results indicated thmt appropriately increasing the amount of N fertilizer applied could increase kernel protein content、wet gluten and dry gluten,and decreased amylose content ,ratio of amylose content to amylopectin content of wheat grain, the peak viscosity (PV), breakdown value(BV)and test weight.There were significant correlations in qulity traits.Under this test conditions, The ideal amount of N fertilizer applied was 168.75～225 kg/hm^2 for the Medium-gluten Special Wheat Yangmai 11.
出处
《莱阳农学院学报》
2004年第3期206-210,共5页
Journal of Laiyang Agricultural College
基金
江苏省农业三项工程(SX2000)资助
关键词
氮肥
施用量
中筋专用小麦
扬麦11号品种
淀粉性状
籽粒品质
N application method
noodle wheat
starch properties
gelatilization chmracteristics
kernel quality
