关键词: 小麦, 磷氮配施, 蛋白质组分, 面团特性

Abstract: 【Objective】This experiment was designed to elucidate effects of application of phosphorus combined with nitrogen on protein quality and dough rheological characteristics of wheat grain. 【Method】Two varieties, GC8901 and SN1391, with different qualities were studied to determine the dynamic changes in contents of grain protein and its components and dough rheological characteristics of wheat grains under the field conditions. 【Result】Compared with the treatment of N 225kg/hm2 and P2O5 0 kg/hm2, analytical results of grains of GC8901 treated by N 225kg/hm2 and phosphorus application showed that contents of albumin, globulin, gliabin, glutenin, total protein and glutenin macropolymers increased, and water absorption rate, dough formation and stability time and evaluation value increased, but mixing tolerance decreased. However, the above effects of GC8901 treated with N 225kg/hm2 and P2O5 240kg/hm2 dropped. For three treatments, including GC8901 without nitrogen and with phosphorus fertilization，SN1391 without nitrogen and with phosphorus fertilization, and SN1391 with N 225kg/hm2 and phosphorus fertilization, analytical results of their grains showed that, with the amount of phosphorus fertilization increasing, contents of albumin and globulin increased, contents of gliabin, glutenin, total protein and glutenin macropolymers decreased, whilst water absorption rate, dough formation and stability time and evaluation value decreased, and mixing tolerance increased. 【Conclusion】In conclusion, the effects of phosphorus addition on the contents of total protein and its components in grains and dough rheological characteristics varied significantly with different varieties and nitrogen levels. For GC8901, proper phosphorus addition combined with enough nitrogen could improve its quality as high-gluten wheat. As for SN1391, phosphorus addition could change its quality as low-gluten.

Key words: Wheat, Protein components, Dough rheological characteristics, Application of P combined with N