Effects of application of phosphorus combined with nitrogen fertilizer on contents of grain protein components and dough rheological characteristics in wheat

chinois. 试图阐明磷氮配施对小麦籽粒蛋白质品质的影响。以蛋白质品质差异较大的小麦强筋型品种藁城8901和弱筋型品种山农1391为材料，进行磷氮配施田间试验，测定籽粒蛋白质及其组分含量的动态变化和面团的流变学特性。藁城8901在施225 kg•ha-1氮肥水平下，与不施磷肥相比，增施磷肥的清蛋白、球蛋白、醇溶蛋白、谷蛋白和总蛋白及谷蛋白大聚合体含量提高，吸水率、面团形成时间、稳定时间和评价值增加，公差指数降低。施P2O5 240 kg•ha-1处理较施P2O5 120 kg•ha-1处理的相应效果降低。藁城8901在不施氮肥、山农1391在不施氮肥及施225 kg•ha-1氮肥水平下，随磷肥用量增加清蛋白和球蛋白含量提高，醇溶蛋白、谷蛋白、总蛋白和谷蛋白大聚合体含量降低；吸水率、面团形成时间、稳定时间和评价值下降，公差指数升高。不同品种在不同供氮水平条件下，增施磷肥时，小麦籽粒蛋白质及其各组分含量、面团流变学特性等变化的趋势不同。对强筋型品种藁城8901，在保证氮肥供应的基础上适量增施磷肥可提高其加工品质；对弱筋型品种山农1391，增加磷肥用量有利于其加工品质的改善。

anglais. This experiment was designed to elucidate effects of application of phosphorus combined with nitrogen on protein quality and dough rheological characteristics of wheat grain. 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. Compared with the treatment of N 225 kg•ha-1 and P2O5 0 kg•ha-1, analytical results of grains of GC8901 treated by N 225 kg•ha-1 and phosphorus application showed that the contents of albumin, globulin, gliabin, glutenin, 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 225 kg•ha-1 and P2O5 240 kg•ha-1 dropped. For three treatments, including GC8901 without nitrogen and with phosphorus fertilization, SN1391 without nitrogen and with phosphorus fertilization, and SN1391 with N 225 kg•ha-1 and phosphorus fertilization, analytical results of their grains showed that, with the increase of phosphorus fertilization contents of albumin and globulin increased, contents of gliabin, glutenin, protein and glutenin macropolymers decreased, whilst water absorption rate, dough formation and stability time and evaluation value decreased, and mixing tolerance increased. In conclusion, the effects of phosphorus application on the contents of protein and its components in grains and dough rheological characteristics varied significantly with varieties and nitrogen levels. Proper phosphorus application combined with more nitrogen fertilizer improved the processing quality of GC8901 as strong-gluten wheat. As for SN1391, weak-gluten wheat, the processing quality increased due to phosphorus application.