不同水分和氮素形态对弱筋小麦豫麦50籽粒淀粉产量和淀粉糊化特性的影响.pdfVIP

中国农业科学 2009,42(5):1833-1840 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2009.05.042 不同水分和氮素形态对弱筋小麦豫麦50籽粒淀粉产量 和淀粉糊化特性的影响 吴金芝，黄 明，李友军，付国占，陈明灿，黄海霞 （河南科技大学农学院，河南洛阳 471003 ） 摘要：【目的】揭示水分和氮素形态对弱筋小麦豫麦50籽粒淀粉糊化特性的调控效应，筛选出适合弱筋小麦 豫麦 50 淀粉品质提高的水分和氮素形态组合，为良种良法配套推广提供理论依据。【方法】在大田条件下，采用 裂区设计，设置水分（3 个水平）和氮素形态（3 种形态）两种因素，研究不同水分和氮素形态对豫麦 50 籽粒淀 粉产量和淀粉糊化特性的影响。【结果】增加灌水和施用铵态氮能有效提高籽粒淀粉产量。淀粉糊化特性从灌水水 平看，以灌1 水处理好于灌2水和灌3水处理；从施氮形态看，糊化时间和稀懈值为N ＞N ＞N，峰值粘度、低谷 3 1 2 粘度、最终粘度和反弹值施硝态氮糊化时间和稀懈值为 N ＞N ＞N；从水分和氮素形态互作效应看，W N 处理峰值 2 1 3 1 2 粘度、低谷粘度、最终粘度和反弹值最高，糊化时间和稀懈值最低，其他处理只改善粘度参数的某些指标。【结论】 不同水分和氮素形态及其互作能够有效调控弱筋小麦豫麦50籽粒淀粉产量和淀粉糊化特性，淀粉产量以拔节、孕 穗和灌浆期灌3水并施铵态氮最高，淀粉糊化特性以拔节期灌1水并施硝态氮效果最好。 关键词：水分；氮素形态；弱筋小麦；淀粉糊化特性 Effects of Different Water and Nitrogen Forms on Starch Yields and Starch Pasting Properties of Weak Gluten Wheat Variety Yumai 50 WU Jin-zhi, HUANG Ming, LI You-jun, FU Guo-zhan, CHEN Ming-can, HUANG Hai-xia (College of Agronomy, Henan University of Science and Technology, Luoyang 471003, Henan) Abstract: 【Objective 】 In order to reveal the regulating effects of water and nitrogen forms on paste traits of starch of weak gluten wheat variety Yumai50 and filtrate the feasible treatment which the starch quality of weak gluten wheat could be better advanced. 【Method 】 A field experiment was conducted from 2004 to 2005, two elements including water (three levels) and nitrogen (three forms) were conducted to study