Keywords

Wheat, Water And Nitrogen Interaction, Protein Components, Quality

Abstract

In order to provide a theoretical basis for high-yield, high-quality and efficient cultivation of strong-gluten wheat, the high-yield strong-gluten wheat variety Jimai 20 was selected as material to study the effects of nitrogen application amount and irrigation amount on the protein components and quality of wheat grains. The results showed that the nitrogen application amount From 120kg/ha (N1) to 240kg/ha (N2), the grain protein content, albumin and globulin content increased (gliadin + glutenin content)/(albumin + globulin content) ratio (glutenol/ The clearing ratio) decreases, and the dough stabilization time decreases. Under the same nitrogen application rate, from no water irrigation (W0) to 2 water irrigation (W1), the grain protein content increases, the glutanol/clearing ball ratio decreases, and the dough stability time shortens; From the irrigation of 2 water (W1) to the irrigation of 3 water (W2) and 5 water (W3), the grain protein content decreased, the albumin and globulin content of the protein components increased, the gliadin and glutenin contents decreased, and the glutenin content decreased. The /clear ball ratio decreases, and the dough stabilization time is also shortened. The test results show that under this experimental condition, increasing the amount of nitrogen application and water irrigation leads to a shortening of the dough stability time. The reason is that the proportion of albumin and globulin in the total protein content. That is, the glutanol/clear ball ratio decreases.

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Original research done by Wang Xiaoyan, Yu Zhenwen

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