Keywords

Wheat, Nitrogen Application Rate, Protein Components, Processing Quality

Abstract

Strong-gluten wheat Jimai 20, medium-gluten wheat Taishan 23 and weak-gluten wheat Ningmai 9 were used to determine the effects of nitrogen application on protein components and protein components of wheat grains of different quality types using the reverse-phase high-performance liquid chromatography (RP-HPLC) method. The effects of high molecular weight gluten subunit (HMW-GS) and low molecular weight gluten subunit (LMW-GS) content were analyzed, and their relationship with grain processing quality was analyzed. The results showed that as the nitrogen application rate increased, the grain protein content and the content of each component of strong-gluten wheat Jimai 20 and medium-gluten wheat Taishan 23 showed a trend of first increasing and then decreasing. When the nitrogen application rate was N240kg/hm2, the protein content of each group The protein content is higher and the processing quality is better; excessive nitrogen application inhibits the synthesis of HMW-GS, which is one of the reasons why excessive nitrogen application leads to the deterioration of the protein quality of strong and medium-gluten wheat grains. As the amount of nitrogen application increased, the protein content of the weak gluten wheat Ningmai No. 9 grains increased significantly, and the processing quality deteriorated. With increased application of nitrogen fertilizer, the increase in glutenin and gliadin content of the three varieties was significantly higher than that of albumin + globulin. This is the main reason why nitrogen application improves the processing quality of strong-gluten and medium-gluten wheat grains. There is no significant difference in total protein content and gliadin content between Jimai 20 and Taishan 23 varieties, but the gluten content, storage protein, HMW-GS, LMW-GS, and glutenin macropolymers of strong-gluten wheat Jimai 20 ( GMP) content and the ratio of glutenin to gliadin content (Glu/Gli) and the ratio of HMW-GS to LMW-GS content (HMW/LMW) are higher than those of medium-gluten wheat Taishan 23, which is the processing of strong-gluten wheat Jimai 20 The quality formation and its dough formation time and stabilization time are important reasons why it is significantly higher than Taishan 23.

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Original research done by Shi Yu, Zhang Yongli, Yu Zhenwen

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