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作者	单位
李建伟，郭伟，于立河	(黑龙江八一农垦大学农学院/黑龙江省寒地作物种质改良与栽培重点实验室，黑龙江大庆163319)

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中文摘要:

为了探究花后养分供应对小麦加工品质的效应，选用不同筋力的春小麦品种克旱19(KH19)和龙麦33(LM33)为试验材料，通过齐穗后叶面喷施5%蔗糖和2%尿素，分析籽粒建成期籽粒中氮含量的变化、成熟期籽粒蛋白质及其各组分含量的变化与面粉加工品质(面筋含量、粉质特性和拉伸特性)的关系。结果表明，与对照(CK)相比，蔗糖处理后小麦籽粒含氮量升高幅度最大；蔗糖和尿素的喷施均增加了小麦籽粒总蛋白质含量(KH19:8.34%,6.67%; LM33:9.36%,6.66%)及蛋白质各组分含量，蔗糖处理后小麦籽粒中蛋白质含量比尿素处理的高1%～3%；蔗糖处理后麦谷蛋白+醇溶蛋白含量在总蛋白中的比例下降1～5%；蔗糖和尿素处理均提高了小麦籽粒的干、湿面筋含量、面粉吸水率和面团形成时间；尿素处理延长了面团断裂时间与面团稳定时间，而蔗糖处理缩短了面团断裂时间与面团稳定时间；尿素处理增加了小麦拉伸能量(拉伸面积)，而蔗糖处理降低了拉伸能量，尿素处理较蔗糖处理对面团的拉伸比值影响更大。

英文摘要:

In order to explore the effect of different nutrient regulation at post-anthesis on flour processing quality, different gluten-types of spring wheat varieties Kehan 19 (KH 19) and Longmai 33 (LM 33) were used,and exogenous sugars and nitrogen regulation (2% urea and 5% sucrose) were sprayed at full heading stage.The changes of grain nitrogen content, total protein content and grain protein components content, and total protein content and grain protein components content on flour processing quality (gluten, flour farinograph property and flour extensograph property) were analyzed. The results showed that, compared with control (CK), grain nitrogen content was the highest when exogenous sugar prayed.Exogenous sugar and nitrogen could increase the total protein content (KH19: 8.34%, 6.67%; LM33: 9.36%, 6.66%) and the component content of protein of wheat.Exogenous sugar increased grain protein content by 1% to 3% than exogenous nitrogen,But Glutelin and Gliadin proportion of the total protein content decreased 1%-5% under exogenous sugar regulation. Exogenous sugar and nitrogen could increase dry gluten, wet gluten, water absorption and dough development time. Exogenous nitrogen could increase dough stability time, breakdown time and energy, while exogenous sugar could decrease them. Comparing with exogenous sugar, tenacity ratio was greatly influenced with exogenous nitrogen.

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