氮肥施用量及施用时期对普通小麦品质性状的影响研究
|
摘要
随着人们生活水平的提高,人们对小麦的品质提出了更高的要求。小麦品质的影响因素很多,包括遗传特性以及栽培措施等。相对于遗传特性而言,栽培措施的研究节省大量的人力物力,同时耗时比较短。因此,栽培措施对小麦品质的影响得到了大量的研究,其中以氮肥运筹最受关注。
为了探明不同氮肥运筹对西南麦区普通小麦品质性状的影响,笔者以2个普通小麦品种(系)R210和川农25(CN25)作为供试材料,采用两因素(施氮量及施氮时期)3个水平随机区组设计来研究施氮量及施用时期对小麦品质性状的影响。这些品质性状包括:粗蛋白及蛋白组分含量、湿面筋含量、干面筋含量、面筋指数、微量SDS沉淀值、降落值等常用理化指标,面粉粉质特性指标(形成时间、稳定时间、弱化度、粉质质量指数)以及谷蛋白大聚合体的动态积累规律。主要结果如下:
1在不同的施氮量及施氮时期作用下,供试材料的各品质性状变异程度差异较大。
两个品种都是以降落值的变异最小,粗蛋白的变异程度紧随其后。而反映面筋质量的面筋指数的变异相对较大,R210和CN25分别达到36.316%,29.314%。面团的流变学特性的指标在两个品种中的变异都较大,除了R210的弱化度之外,其他的指标在两个品种中都超过了10%,最高的达到了33.186%(CN25的形成时间)。总体来讲,流变学特性指标的变异程度大于理化指标。
2施氮量及施氮时期对供试材料的理化指标和流变学特性的影响在品种间变化不尽相同。
两个品种的蛋白质及其组分含量、干面筋含量、沉淀值、稳定时间、粉质质量指数均随施氮量的增加而提高;谷蛋白大聚合体(GMP)含量、湿面筋含量、面筋指数、降落值、形成时间、弱化度随施氮量增加在品种间的变化不一。
施氮时期对品质性状的影响表现为:全施氮肥有利于提高沉淀值、粉质质量指数及醇溶蛋白含量;采用底肥:三叶期肥=1:1的方式,有利于提高GMP含量,但对蛋白质和干、湿面筋的含量以及沉淀值的提高都有阻碍作用;采用底肥:三叶期肥:孕穗期肥=5:2:3的方式,有利于提高干面筋的含量,降低弱化度,但不利于降落值的提高。
3籽粒灌浆过程中,两个小麦品种的GMP含量的积累在施氮量及施氮时期的影响下变化不尽相同。
随着籽粒灌浆的进程,R210和CN25的GMP含量均呈上升趋势。增施氮肥有利于CN25的GMP含量的积累;氮素过高不利于R210的GMP含量在籽粒灌浆后期的积累;适量增加氮肥的用量有利于籽粒R210的GMP含量在整个灌浆过程中的积累。
各种施氮时期下,R210的GMP含量动态积累规律几乎一致(底肥:三叶期肥:孕穗期肥=5:2:3时GMP含量在灌浆末期几乎停止增长),表明,施氮时期对GMP含量动态积累影响非常小;CN25在各施氮时期下GMP含量动态积累规律差异较大,全施底肥是GMP含量的动态积累最佳施氮时期。
With the development of people's standard of living, higher wheat quality is demanded.Many factors can influence the qualities of wheat, including variety Characteristic and cultivation measures,etc.Comparative to variety characteristic, research on cultivation measures not only can economize on a lot of manpower and material resources,but also can save lots of time. So there were many research on effect of cultivated method on quality of wheat.And the most important method is nitrogen application.Aiming to investigate the effects of different nitrogen fertilizer amount and application period on wheat quality in southwest of china, two wheat cultivars (Lines) R210 and CN25 were used to study with three application rates of N, and the random block design was used in the experiment. These qualities characteristic include protein component, dry gluten content, wet gluten content, gluten index.SDS-sedimentation volume, falling number,dough stability time, development time, degree of softening,quality number.Using the same 2 cultivars we studied the effects of different nitrogen fertilizer amount and proportion of topdressing nitrogen on accumula- tion trend of GMP protent. The main results were as the followings:
1 With different nitrogen fertilizer amount and application period, there is great difference of the variation extent of wheat qualities.The lowest variation degree in two wheat cultivars was the falling number,the next was protein content.But the variation degree of gluten index which reflects gluten quality is relative big, R210 and CN25 respectively reach 36. 316% and 29. 314%. In two wheat cultivars, the variation degree of indexes of doughy rheology characteristics were big too.Except of degree of softening,others were more than 10%,the biggest was 33.186%. Overall speaking, the variation degree of indexes of doughy rheology characteristics were bigger than physicochemical index.
2 The crude protein content, the contents of protein component, dry gluten content, SDS-sedimentation volume,dough stability time and quality number have increased obviously with the amount of nitrogen fertilizer added. However, with the amount of nitrogen fertilizer amount added, the change of GMP content, wet gluten content, gluten index, falling number, development time, degree of softening have not the regularity.The effects of proportion of topdressing nitrogen on qualitis of wheat manifested as: the application of base fertilizer whole may be beneficial to improve SDS-sedimentation volume, dough quality number and glidian content; Using nitrogen topdressing method as base fertilizer whole: three leaf period=1:1,it is beneficial to improve GMP content,but it go against the increase of protein content, dry gluten content, wet gluten content and SDS-sedimentation volume; Using nitrogen topdressing method as base fertilizer whole: three leaf period: booting stage=5:2:3, it is beneficial to improve dry gluten content, reduce the degree of softening, but it go against the increase falling number.
3 With the process of wheat grain filling, GMP content showed an increasing tendency in two wheat cultivars.GMP content of two wheat cultivars under all nitrogen treatment showed a ripid increasing tendency in 20-25 days. Since 30 days, the speed is obviously slow. The CN25 showed higher GMP content accumulating ability with the increase of the amount of nitrogen fertilizer applied. However, excessive nitrogen prevents accumulation of GMP content of CN25 in late filling stage. Effects of proportion of topdressing nitrogen on dynamic accumulation of GMP content in R210.And dynamic accumulation of GMP content is most favorable of CN25 by applying base nitrogen whole.
为了探明不同氮肥运筹对西南麦区普通小麦品质性状的影响,笔者以2个普通小麦品种(系)R210和川农25(CN25)作为供试材料,采用两因素(施氮量及施氮时期)3个水平随机区组设计来研究施氮量及施用时期对小麦品质性状的影响。这些品质性状包括:粗蛋白及蛋白组分含量、湿面筋含量、干面筋含量、面筋指数、微量SDS沉淀值、降落值等常用理化指标,面粉粉质特性指标(形成时间、稳定时间、弱化度、粉质质量指数)以及谷蛋白大聚合体的动态积累规律。主要结果如下:
1在不同的施氮量及施氮时期作用下,供试材料的各品质性状变异程度差异较大。
两个品种都是以降落值的变异最小,粗蛋白的变异程度紧随其后。而反映面筋质量的面筋指数的变异相对较大,R210和CN25分别达到36.316%,29.314%。面团的流变学特性的指标在两个品种中的变异都较大,除了R210的弱化度之外,其他的指标在两个品种中都超过了10%,最高的达到了33.186%(CN25的形成时间)。总体来讲,流变学特性指标的变异程度大于理化指标。
2施氮量及施氮时期对供试材料的理化指标和流变学特性的影响在品种间变化不尽相同。
两个品种的蛋白质及其组分含量、干面筋含量、沉淀值、稳定时间、粉质质量指数均随施氮量的增加而提高;谷蛋白大聚合体(GMP)含量、湿面筋含量、面筋指数、降落值、形成时间、弱化度随施氮量增加在品种间的变化不一。
施氮时期对品质性状的影响表现为:全施氮肥有利于提高沉淀值、粉质质量指数及醇溶蛋白含量;采用底肥:三叶期肥=1:1的方式,有利于提高GMP含量,但对蛋白质和干、湿面筋的含量以及沉淀值的提高都有阻碍作用;采用底肥:三叶期肥:孕穗期肥=5:2:3的方式,有利于提高干面筋的含量,降低弱化度,但不利于降落值的提高。
3籽粒灌浆过程中,两个小麦品种的GMP含量的积累在施氮量及施氮时期的影响下变化不尽相同。
随着籽粒灌浆的进程,R210和CN25的GMP含量均呈上升趋势。增施氮肥有利于CN25的GMP含量的积累;氮素过高不利于R210的GMP含量在籽粒灌浆后期的积累;适量增加氮肥的用量有利于籽粒R210的GMP含量在整个灌浆过程中的积累。
各种施氮时期下,R210的GMP含量动态积累规律几乎一致(底肥:三叶期肥:孕穗期肥=5:2:3时GMP含量在灌浆末期几乎停止增长),表明,施氮时期对GMP含量动态积累影响非常小;CN25在各施氮时期下GMP含量动态积累规律差异较大,全施底肥是GMP含量的动态积累最佳施氮时期。
With the development of people's standard of living, higher wheat quality is demanded.Many factors can influence the qualities of wheat, including variety Characteristic and cultivation measures,etc.Comparative to variety characteristic, research on cultivation measures not only can economize on a lot of manpower and material resources,but also can save lots of time. So there were many research on effect of cultivated method on quality of wheat.And the most important method is nitrogen application.Aiming to investigate the effects of different nitrogen fertilizer amount and application period on wheat quality in southwest of china, two wheat cultivars (Lines) R210 and CN25 were used to study with three application rates of N, and the random block design was used in the experiment. These qualities characteristic include protein component, dry gluten content, wet gluten content, gluten index.SDS-sedimentation volume, falling number,dough stability time, development time, degree of softening,quality number.Using the same 2 cultivars we studied the effects of different nitrogen fertilizer amount and proportion of topdressing nitrogen on accumula- tion trend of GMP protent. The main results were as the followings:
1 With different nitrogen fertilizer amount and application period, there is great difference of the variation extent of wheat qualities.The lowest variation degree in two wheat cultivars was the falling number,the next was protein content.But the variation degree of gluten index which reflects gluten quality is relative big, R210 and CN25 respectively reach 36. 316% and 29. 314%. In two wheat cultivars, the variation degree of indexes of doughy rheology characteristics were big too.Except of degree of softening,others were more than 10%,the biggest was 33.186%. Overall speaking, the variation degree of indexes of doughy rheology characteristics were bigger than physicochemical index.
2 The crude protein content, the contents of protein component, dry gluten content, SDS-sedimentation volume,dough stability time and quality number have increased obviously with the amount of nitrogen fertilizer added. However, with the amount of nitrogen fertilizer amount added, the change of GMP content, wet gluten content, gluten index, falling number, development time, degree of softening have not the regularity.The effects of proportion of topdressing nitrogen on qualitis of wheat manifested as: the application of base fertilizer whole may be beneficial to improve SDS-sedimentation volume, dough quality number and glidian content; Using nitrogen topdressing method as base fertilizer whole: three leaf period=1:1,it is beneficial to improve GMP content,but it go against the increase of protein content, dry gluten content, wet gluten content and SDS-sedimentation volume; Using nitrogen topdressing method as base fertilizer whole: three leaf period: booting stage=5:2:3, it is beneficial to improve dry gluten content, reduce the degree of softening, but it go against the increase falling number.
3 With the process of wheat grain filling, GMP content showed an increasing tendency in two wheat cultivars.GMP content of two wheat cultivars under all nitrogen treatment showed a ripid increasing tendency in 20-25 days. Since 30 days, the speed is obviously slow. The CN25 showed higher GMP content accumulating ability with the increase of the amount of nitrogen fertilizer applied. However, excessive nitrogen prevents accumulation of GMP content of CN25 in late filling stage. Effects of proportion of topdressing nitrogen on dynamic accumulation of GMP content in R210.And dynamic accumulation of GMP content is most favorable of CN25 by applying base nitrogen whole.
引文
[1] Abad A,LIoveras J,Michelena A. Nitrogen fertilization and foliar urea effects on durum wheat yield and quality and on residual soil nitrate in irrigated Mediterranean conditions[J]. Field Crops Research,2004,87(2-3):257-269
[2] Adeyemi I A,Muller H G.Effect of disulphidecleaving reagents in the Zeleny sedimentation test[J]. J.Cereal Sci.,1983,1:215-220
[3] Ayoub M.Cuertin S,Fregeau R J,ef al. Nitogen fertilizer effect on breadmaking quality of hard red spring wheat in eastern Canada[J]. Crop Science, 1994,34:1346-1352
[4] Bacenziger P S.Clements R L,Mcintosh M S, ef al. Effect of cultivar environment and interaction and stability analyses on milling and baking quality of red wheat.Crop Science,1985,25:5-8
[5] Blankenau K, Olfs H W, Kuhlmann H. Strategies to improve the use efficiency of mineral fertilizer nitrogen applied to winter wheat[J]. Journal of Agronomy and Crop Science, 2002,188(3):146-154
[6] Bean S R,Lyne R K,Tilley K A.A rapid method for quantitation of insoluble polymeric protein in flour[J].Cereal Chem.,1998,75(3):374-379
[7] Boehm D J,Berzonsky W A,Bhattacharyam. Influence of nitrogen fertilizer treatments on spring wheat(Triticum aestivum L. )flour characteristics and effect on fresh and frozen dough quality[J]. Cereal Chemistry,2004,81(1): 51-54
[8] Carceller L,Aussenac T.Size characterisation of glutenin polymers by HPSEC-MALLS [J].Crop Science,2001,33(2): 131-142
[9] Chakraborty K,Khan K.Biochemical and bread-making properties of wheat protein components.I.Compositional differences revealed through quantitation and polyacry- lamide gel electrophoresis of protein fractions from various isolation procedures[J].Cereal Chem.,1988,65:333-340
[10] Ciaffi M,Tozzi L,Lafiandra D.Relationship between flour protein composition determined by size exclusion HPLC and dough rheological parameters[J]. Cereal Chem., 1996,73:346-351
[11] Cimec M,PoPineau Y,Lefebvre J.Characterization of gluten subtraction by SE-HPLC and dynamic rheological analysis in shear[J].Journal of Cereal Science, 1994(19): 131-139
[12] Dachkevitch T,Autran J C.Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid[J].Cereal Chem., 1989, (66):448-456
[13] Danno G,Kanazawa K,Natake M.Extraction of wheat flour proteins with sodium dodecyl sulfate and their molecular weight distribution[J]. Agric.Biol.Chem.,1974,38: 1947-1953
[14] Dubetz S, Gardiner D,Hynn A. Effect of nitrogen fertilizer on nitrogen fractions and amino and composition of spring wheat[J].Plant Sci.,1979,59:299-305
[15] Fabrizus M A, Cooper M, Basford K E. Genetic analysis of variation for grain yield and protein concentration in two wheat crosses[J].Australian Journal of Agricultural Research, 1997,48(5): 605-614
[16] Fu B X,Sapirstein H D.Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour[J]. Cereal Chem.,1996,60:65-71
[17] Graveland A,Bonger P.Extraction and fraction of wheat flour proteins[J]. J.Sci.Food Agric,1979,30:71-84
[18] Gravel A,Bosveld P,Lichtendonk W J,et al.A model for molecular structure of the glutenins from wheat flour[J]. J.Cereal Sci.,1985,3:1-16
[19] Gupta R B,Khan K,MacRitchi F.Biochemical basis of flour properties in bread wheats.I.Effects of variation in quality and size distribution of polymeric protein[J]. J.Cereal Sci.,1993,17:3-41
[20] Gupta R B,Batey I L,MacRitchief F. Relationship between protein composition and functional properties of wheat flour[J].Cereal Chemistry, 1992(69): 125-131
[21] Gupta R B,MacRitchie F.Allelic variation at glutenin subunit and gliadi- nloci,Glu-1,Glu-3 and Gli-1 of common wheats.Biochemical basis of the allelic effects on dough properties[J].J.Cereal Sci., 1994,19:19-29
[22] Graveland A,Bonger P,Bosveld P.Extraction and fraction of wheat flour proteins [J]. J.Sci.Food Agric, 1979,30:71-84
[23] He H,Hoseney R C. Effect of the quantity of wheat flour protein on bread loaf volume [J].Cereal Chem.,1992,69:17-19
[24] Johansson E, Linde M L P, Jan (?). J(?)nsson. Effects of wheat cultivar and nitrogen application on storage protein compsition and breadmaking quality[J]. Cereal Chem., 2001,78(1): 19
[25] Johansson E,Svensson G,Tsegaye S.Genotype and environment effects on bread making quality of Swedish grown wheat cultivars containing high-molecular weight glutenin subunits 2+12 or 5+10[J].J.Soil and plant science,1999,49(4):225-233
[26] Johnson V A,Dreier A F,Grabouski P H.Yield and protein responses to nitrogen fertilizer of two wheat varieties differing in inherent protein of their grain[J].Agron,1973,65:259-262
[27] Kimball B A,Morris C F,Pinter P J,et al. Elevated CO_2,drought and soil nitrogen effects on wheat grain quality[J].New Phytologist,2001,150(2):295-303
[28] Knowles T C, Hipp B W, Marshall D S. Timing and rate of topdress nitrogen for rainfed winter wheat[J]. J. Prod. Agric, 1994,7:216-220
[29] Lefebvre J,Popineau Y,Deshayes G,et al.Temperature-in-duced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunits composition[J].Cereal Chem.,2000,77(2): 193-201
[30] Lindsay M P,Skerritt J H.Examination of the structure of the glutenin macropolumer in wheat flour and doughs by stepwise reduction[J].J.Agric.Food Chem., 1998,46,3447- 3457
[31] Lin Z J, Miskelly D M, Moss H J. Suitability of various australian wheat for chinese-style steamed bread[J]. J. Sci Food Agric, 1990, 53:203-213
[32] Loffler C M,Rauch T L,Busch R.H.Grain and plant protein relationship in hard red spring wheat[J].Crop Sci. 1985(18): 119-125
[33] Mariani B M,Degidio M G, Novaro P. Durum wheat quality evaluationrinfluence of genotype and enviroment [J].Cereal Chemistry, 1995,72(2): 194-197
[34] Mary J G,Reuben M L,Jeffrey C S,et al.Managing irrgation and nitrogen fertility of hard spring wheats for optimum bread and noodle quality[J].Crop Science,2005,45(5):2049-2059
[35] Martre P, Porter J R, Jamieson P D, et al. Modeling grain nitrogen accumulation and protein composition to understand the sink soure regulation of nitrogen remobilization for wheat[J].Plant Physio 1., 2003, 133:1959-1967
[36] Mcmullan P M,Mcvetty P B E,Urquhart A A.Dry matter and nitrogen accumulation and their relationship to grain yield and grain protein[J].Canada Journal Plant Science, 1988, 68: 311-322
[37] Mcneal F H,Berg M A,McGuire C T,et al.Grain and plant nitrogen relationship in eight spring wheat crosses Triticum aestivum[J].Crop Sci,1972,12:599-602
[38] Mecham D K,CoIe E W,Ng H.Solubilizing effect of mercuric chloride on the 'gel' protein of wheat flour[J].Cereal Chem.,1972,49:62-67
[39] Mecham D K,Sokol H A,Pence J W.Extractable protein and hydration characteristics of flours and doughs in dilute acid[J].Cereal Chem.,1962,39:81-93
[40] Miskelly D M. Flour components affecting paste and noodle colour[J]. J. Sci Food Agric,1984,35:463-471
[41] Moonen J E,Scheepstra A,Gravland A.Use of the SDS-sedimentation test and SDS-polyacrylamide gel electrophoresis for screening breeder's samples of wheat for bread making quality[J].Euphytica, 1982,31:677-690
[42] Moonen J E,Scheepstra A,Graveland A.Biochemical properties of some high molecular weight subunits of wheat glutenin[J].J.Cereal Sci.,1985,3:17-27
[43] Morel M H,Dehlon P,Autran J C.Effects of temperature,sonication time and power setting on size distribution and extract ability of total wheat flour proteins as determined by size exclusion high-performance liquid chromatography[J].Cereal Chem.,2000,77(5): 685-691
[44] Moss H J. The quality of noodle prepared form the flours of some Australian wheats[J]. Aust.J. Exp. Agric. Husb., 1971,11(2):243-247
[45] Nishikasa K,Watanabe Y. Change in activity of alpha-amyase in developing and germiating wheat seed[C]. Proc 7th Int. wheat Genet Symp., 1988,1:597-602
[46] Oh N H, Seib P A,Ward A B. Noodles IV Influence of vlour protein,extraction rate,particle size and starch damage on the quality characteristics of dry noodle. Cereal Chem., 1985,62(6):441-446
[47] Orth R A,Bushuk W A.Comparative study of the proteins of wheat of diverse baking qualities[J].CerealChem.,1972,49:268-275
[48] Osborne T B. The proteins of the wheat kernel[M].Washington D C:Camegie of institue Washington Publication. 1907,1-119
[49] Popineau Y.Cornec M,Lefebvre J,et al.Influence of high-molecular glutenin subunits on glutenin polymers and Theological properties of near-isogenic lines of wheat Sicco[J]. Cereal Science,1994(19):231-241
[50] Popineau Y.Comec M,Lefebvre J,et al.Influence of high-molecular glutenin subnits on glutein polymers of wheat Sicco[J]. J.Cereal.Sci.,1994,14:231-241
[51] Rocert J K, Michael R H, Justin T P, et al. Nitrogen Management for Mid-Atlantic Hard Red Winter Wheat Production[J]. Agron J.,2005,97(1):257-264
[52] Sayre K D. Application of Raised Bed-planting Systemto Wheat[R].CIMMYT Wheat Special Report. 1997.
[53] Sbome T B.The proteins of the wheat kemel[M].Washington D C:Carnegie of institute Washington publication,1907,l-l 19
[54] Singh N K,Donovan G R,Betey I L,et al. Use of sonication and sizeexclusion high-performance liquid chromatography in the study of wheat flour proteins.I. dissolution of total proteins in the absence of reducing agents[J].Cereal Chem.,1997,67(2):150-161
[55] Sidehottom C,Kirkland M,Strongitham B,et al. Characteriation of the difference of atarch branching enzyme activities in nomal and low-amylopectin maize during kernel development[J]. Journal of Cereal Science, 1998,27(3):279-287
[56] Stark J C, Tindall T A.Timing split applications of nitrogen for irrigated hard red spring wheat[J]. J. Prod Agric, 1992, 5:221-226
[57] Stone D J,Nicolas M E.Varietal difference in natural protein composition of wheat[J].Australian Journal of Plant Physiology,1996,23(6):727-737
[58] Strong W M. Effect of late application on the yield and protein content of wheat[J]. Aust J.Expert Agric and Ani Hush.,1982,22:54-61
[59] Sun H,Yao D N,Liu G T,et al.Study on correlationship between the content of glutenin macropolymer and baking quality of common wheat[J]. Journal of The Chinese Cereals and Oils Association,2001,162:27-29
[60] Tanacs L,Matuz J,Gero L,et al. A NPK mutragyazas esevjarsthatssaa buzafajtak valorigrafos inosegere[J]. Novenytermeles, 1994,43:193-203
[61] Toyokawa H, Rubenhaler G L, Powers J R, et al.Japanese Noodle Quality .I. Flour Components [J].Cereal Chemistry, 1989,66(5): 382- 386
[62] Weegels P L,Pijpekamp,Vande A M,Graveland A,et al.Depolymerisation and repoly-merisation of wheat glutenin during dough processing.I.Relations between glutenin macropolymer content and quality parameters[J]. J. Cereal. Sci.,1996,23:103-114
[63] Wuest S B, Cassman K G. Fertilizer nitrogen use efficiency of irrigated wheat.I.Uptake efficiency of preplant versus late season application[J].Agron J,1992,84:682-688
[64]Zhu J,Khan K.Effects of genotype and environment on glutenin polymers and bread-making quality.American Association of Cereal Chemistry.Inc.2001,78:125-130
[65]Graveland A,et al.A model for the molecular structure of the glutenins from wheat flour.J.Cereal Sci.1985(3):1-16
[66]Jiang D(姜东),Yu Z W(于振文),Li Y G(李永庚),Vu S L(余松烈).Effects of different nitrogen application levels on changes of sucrose content in leaf,culm,grain and photosynthate distribution and grain starch accumulation of winter wheat.Sci Agric Sin(中国农业科学),2002,35(2):157-162(in Chinese with English abstract)
[67]Liu X B(刘晓冰),Li W X(李文雄),Zhang Z X(张志学).Studies on the accumulation of grain starch and protein during grain filling in spring wheat.J.Northeast Agric Univ.(东北农业大学学报),1995,26(3):220-225(in Chinese with English abstract)
[68]蔡大同,苑泽圣,杨桂芬,等.氮肥不同时期施用对优质小麦产量和加工品质的影响[J].土壤肥料,1994,(2):19-21
[69]曹承富,孔令聪,汪建来,等.施氮水平对不同类型小麦品种品质性状的影响[J].麦类作物学报,2004,24(1):47-50
[70]戴廷波,孙传范,荆奇,等.不同施氮水平和基追比对小麦子粒品质形成的调控[J].作物学报,2005,31(2):248-253
[71]杜朝,杨学举,等.小麦面粉淀粉特性与烘烤品质关系的研究[J].河北农业大学学报,2002,25(4):29-33
[72]范雪梅,姜东,戴廷波,等.花后干旱或渍水逆境下氮素对小麦子粒产量和品质的影响[J].植物生态学报,2006,30(1):71-77
[73]冯伟,李晓,郭天财,等.水氮运筹对两种穗型冬小麦品种淀粉糊化特性的影响[J].水土保持学报,2005,19(5):186-190
[74]付雪丽,王晨阳,郭天财,等.水氮交互对弱筋小麦蔗糖含量和子粒淀粉积累及品质的影响[J].麦类作物学报,2005,25(4):67-71
[75]高汝勇,杨学举.小麦籽粒谷蛋白大聚合体含量的遗传模型分析[J].河北农业大学学报,2002,25(1):10-12
[76]葛鑫.淮北地区不同类型小麦氮肥施用技术的研究[D].扬州:扬州大学农学院,2003
[77]龚月桦,王俊儒.修复技术及其在环境保护中的应用[J].农业环境保护,1998,(6):271-273
[78]郭天财,马冬云,朱云集,王晨阳,夏国军,罗毅.冬播小麦品种主要品质性状的基因型与环境及其互作效应分析[J].中国农业科学,2004,37(7):948-953
[79]何萍,李玉影,金继运.氮钾营养对面包强筋小麦产量和品质的影响[J].植物营养与肥料学报,2002,8(4):395-398
[80]胡宏,盛婧,郭文善,等.氮素对弱筋小麦宁麦9号淀粉形成的调节效应[J].麦类作物学报,2004,24(2):92-96
[81]黄绍文,金继运,董悦厚,等.氮、钾配合对强筋小麦济南17的产量和加工品质的影响[J].土 壤肥料,2003,(6):12-16
[82]黄佩民.小麦生产要走高产、优质、高效之路[A].第八次全国小麦高产栽培研讨会论文(山东)[C],1999.
[83]黄正来,姚大年,马传喜,等.氮素供应对不同类型小麦品种籽粒产量和品质性状的影响[J].安徽农业大学学报,1999,26(4):414-418
[84]霍中洋,葛鑫,张洪程,等.施氮方式对不同专用小麦氮素吸收及氮肥利用率的影响[J].作物学报,2004,30(5):449-454
[85]贾振华,李华,姜子英.施肥对小麦产量和品质形成的影响[J].北京农学院学报,1988,3(2):136-138
[86]姜东,于振文,李永庚,等.施氮水平对高产小麦蔗糖含量和光合产物分配及子粒淀粉积累的影响[J].中国农业科学,2002,35(2):157-162
[87]蒋纪云,苏佩.冬小麦籽粒蛋白质组分的形成规律及其调控研究[J].西北农业大学学报,1993,21(3):1-5
[88]金善宝.中国小麦学[M].北京:中国农业出版社,1996,926-928
[89]荆奇,姜东,戴廷波,曹卫星.基因型与生态环境对小麦籽粒品质与蛋白质组分的影响[J].应用生态学报,2003,14(10):1649-1653
[90]孔令聪,汪建来,曹承富,赵斌,赵竹.主要栽培措施对中筋小麦皖麦44产量和品质的影响[J].麦类作物学报,2004,24(4):84-87
[91]李青常.施用氮肥对小麦面条加工品质的影响[D].泰安:山东农业大学,2002
[92]李宗智,孙馥亭,张彩英,等.不同小麦品种品质特性及其相关性的初步研究[J].中国农业科学,1990,23(6):35-41
[93]林琪,侯立白,韩伟.不同肥力土壤下施氮量对小麦子粒产量和品质的影响[J].植物营养与肥料学报,2004,10(6):561-567
[94]林琪,位东斌,刘培利.中后期追施氮肥对小麦籽粒的面粉面筋含量及品质的影响[J].莱阳农学院学报,1993,10(4):248-252
[95]刘万代,樊树平,晁海燕,王化岑,罗毅.氮肥基追比对不同穗型优质小麦产量及品质的影响[J].华北农学报,2003,18(2):56-59
[96]刘安勋.氮肥对小麦子粒氨基酸的贡献[J].青海农林科技,2000,(3):1-2
[97]刘尊英,郭天财,朱云集,等.氮素供应对小麦籽粒蛋白质组分及积累动态的影响[J].河南农业大学学报,1999,33(4):317-320
[98]马兴华,于振文,梁晓芳,颜红,史桂萍.施氮量和底追比例对小麦氮素吸收利用及子粒产量和蛋白质含量的影响[J].植物营养与肥料学报,2006,12(2):150-155
[99]潘庆民,于振文.追氮时期对冬小麦籽粒品质和产量的影响[J].麦类作物学报,2002,22(2):65-69
[100]裴雪霞,张定一,王姣爱,等.氮、磷对优质强筋小麦产量及品质的影响[J].干旱地区农业研究,2003,21(3):48-50
[101]彭永欣,郭文善,严六零,等.氮素营养对小麦籽粒产量与品质调节效应的研究[A].小麦栽 培与生理[C].南京:东南大学出版社,1992,127-144
[102]瞿丙年,李生秀.水氮配合对冬小麦产量和品质的影响[J].植物营养与肥料学报,2003,9(1):26-32
[103]申丽霞,王璞.氮素供应对优质专用小麦产量和品质的影响[J].作物杂志,2003,(3):24-26
[104]沈建辉,戴廷波,荆奇,等.施氮时期对专用小麦干物质和氮素积累运转及产量和蛋白质含量的影响[J].麦类作物学报,2004,24(1):55-58
[105]盛婧,胡宏,郭文善,等.施氮模式对皖麦38淀粉形成与产量的效应[J].作物学报,2004,30(5):507-511
[106]石孝均,毛知耘,周则芳.锌、锰与含氯氮肥配施对冬小麦子粒营养品质的影响[J].植物营养与肥料学报,1997,3(2):160-168
[107]宋建民,刘爱峰,吴祥云,等.氮钾配合施肥对小麦济南17品质的影响[J].中国农业科学,2004,37(3):344-350
[108]苏佩,蒋纪云,王春虎.小麦蛋白质组分的连续提取分离法及提取时间的选择[J].河南职技师院学报,1993,21(2):1-4
[109]孙辉,姚大年,李保云,等.小麦谷蛋白大聚合体含量的影响因素[J].麦类作物学报,2000,20(2):23-27
[110]孙辉,姚大年,李保云,等.普通小麦谷蛋白大聚合体的含量与烘焙品质相关关系[J].中国粮油学报,1998,(12):13-16
[111]王晨阳,马冬云,郭天财,等.不同水、氮处理对小麦淀粉组成及特性的影响[J].作物学报,2004,30(8):843-846
[112]王东,于振文.施氮量对强筋小麦品种济麦20氮硫积累与再分配及籽粒品质的影响[J].作物学报,2007,33(9):1439-1445
[113]王立秋,靳占忠,曹敬山,王占宇.水肥因子对小麦籽粒及面包烘烤品质的影响[J].中国农业科学,1997,30(3):67-73
[114]王世杰,康明辉,尤明山,等.两种浊化剂在小麦谷蛋白大聚合体测定中的有效性[J].麦类作物学报,2002(6):56-59
[115]王月福,于振文,李尚霞,等.施氮水平对小麦开花后碳索同化、运转和产量的影响[J].麦类作物学报,2002,22(2):55-59
[116]王月福,于振文,李尚霞,等.施氮量对小麦籽粒蛋白质组分含量及加工品质的影响[J].中国农业科学,2002,35(9):1071-1078
[117]王月福,于振文,李尚霞,等.氮素营养水平对冬小麦氮代谢关键酶活性变化和子粒蛋白质含量的影响[J].作物学报,2002,28(6):743-748
[118]王月福,于振文,李尚霞,等.施氮量对小麦籽粒蛋白质组分含量及加工品质的影响[J].中国农业科学,2002,35(9):1071-1078
[119]夏百根,王淑俭,邰国琴.小麦蛋白质组分提取方法的改进[J].河南农业科学,1989,22(11):7-8
[120]熊玉英,张春庆,李中存,等.小麦谷蛋白大聚合体亚基定量分析技术研究[J].作物学报, 2005,31(3):374-380.
[121]徐恒永,赵振东,刘爱锋,等.氮肥对优质专用小麦产量和品质的影响[J].山东农业科学,2001,(2):13-17
[122]徐茂林.氮素供应对强筋小麦产量和品质的影响[J].土壤通报,2005,36(6):983-985
[123]徐阳春,蒋廷惠,张春兰,等.不同面包小麦品种的产量及蛋白质含量对氮肥用量的反应[J].作物学报,1998,24(6):731-737
[124]徐阳春,蒋廷惠,蔡大同,等.氮肥用量对安农9192面包小麦加工品质的影响[J].南京农业大学学报,1999,22(4):49-52.
[125]阎俊,张勇,何中虎.小麦品种糊化特性研究[J].中国农业科学,2001,34(1):1-4
[126]杨萍果,周进财,张定一,等.氮肥施用量对冬小麦产量和品质的影响[J].山西农业大学学报(自然科学版),2002,(3):206-208
[127]杨学举等.小麦籽粒蛋白质组分与面包烘焙品质性状关系的研究.中国粮油学报,1999,14(1):1-5
[128]杨延兵,高荣岐,尹燕枰,等.氮索与品种对小麦产量和品质性状的效应[J].麦类作物学报,2005,25(6):78-81
[129]杨延兵,高荣歧,尹燕枰,等.不同品质类型冬小麦子粒产量和品质性状对氮肥的响应[J],麦类作物学报,2004,24(2):97-102
[130]张宝军,蒋纪芸.施氮时期对小麦不同品种籽粒蛋白质的影响[J].西北农业大学报.1996,24(1):33-36
[131]张春庆,李晴棋.影响普通小麦加工馒头质量的主要品质性状的研究[J].中国农业科学,1993,26(2):39-46
[132]张定一,王姣爱,贾文兰,等.小麦氮磷与钾配合施用的研究[J].土壤肥料,1997,(4):22-25
[133]张军,许柯,张洪程,等.氮肥施用时期对弱筋小麦宁麦9号品质的影响[J].扬州大学学报(农业与生命科学版),2004,25(2):39-42
[134]张强,戴其根,张洪程,等.氮肥用量对中筋专用小麦品质的影晌[J].安徽农业科学,2004,32(2):299-301
[135]张学林,郭天财,朱云集,等.追氮时期对两种筋型小麦淀粉糊化特性的影响[J].华北农学报,2005,20(3):79-82
[136]翟丙年,李生秀.水氮配合对冬小麦产量和品质的影响[J].植物营养与肥料学报,2003,9(1):26-32
[137]赵广才,韩赶棠小麦生育后期不同施肥方法对产量和品质的影响[J].耕作与栽培,1991,(4):54-55
[138]赵广才,张保明,王崇义.高产小麦氮素积累及其与产量和蛋白质含量的关系[J].麦类作物学报,2000,20(4):90-93
[139]赵广才,刘利华,张艳,杨玉双,杨兆生.肥料运筹对超高产小麦群体质量、根系分布、产量和品质的效应[J].华北农学报,2002,17(4):82-87
[140]赵会杰,薛延丰,徐立新.氮磷钾肥施用量及其配比对小麦品质的影响[J].河南农业大学 学报,2004,38(4):374-378,399
[141]赵俊哗,于振文.施氮量对小麦强势和弱势子粒氮素代谢及蛋白质合成的影响[J].中国农业科学,2005,38(8):1547-1554
[142]周艳华,何中虎,阎俊,张艳,王德森.中国小麦品种磨粉品质研究[J].中国农业科学,2003,36(6):615-621
[143]朱新开,郭文善,周君良,等.氮素对不同类型专用小麦营养和加工品质调控效应[J].国农业科学,2003,36(6):640-650
[144]朱统泉,李栋业,徐喜凤,等.不同施氮量对弱筋小麦产量与品质的影响[J].土壤通报,2005,36(6):981-982
[145]朱统泉,袁永刚,曹建成,等.不同施氮方式对强筋小麦群体及产量和品质的影响[J].麦类作物学报,2006,26(1):150-152
[2] Adeyemi I A,Muller H G.Effect of disulphidecleaving reagents in the Zeleny sedimentation test[J]. J.Cereal Sci.,1983,1:215-220
[3] Ayoub M.Cuertin S,Fregeau R J,ef al. Nitogen fertilizer effect on breadmaking quality of hard red spring wheat in eastern Canada[J]. Crop Science, 1994,34:1346-1352
[4] Bacenziger P S.Clements R L,Mcintosh M S, ef al. Effect of cultivar environment and interaction and stability analyses on milling and baking quality of red wheat.Crop Science,1985,25:5-8
[5] Blankenau K, Olfs H W, Kuhlmann H. Strategies to improve the use efficiency of mineral fertilizer nitrogen applied to winter wheat[J]. Journal of Agronomy and Crop Science, 2002,188(3):146-154
[6] Bean S R,Lyne R K,Tilley K A.A rapid method for quantitation of insoluble polymeric protein in flour[J].Cereal Chem.,1998,75(3):374-379
[7] Boehm D J,Berzonsky W A,Bhattacharyam. Influence of nitrogen fertilizer treatments on spring wheat(Triticum aestivum L. )flour characteristics and effect on fresh and frozen dough quality[J]. Cereal Chemistry,2004,81(1): 51-54
[8] Carceller L,Aussenac T.Size characterisation of glutenin polymers by HPSEC-MALLS [J].Crop Science,2001,33(2): 131-142
[9] Chakraborty K,Khan K.Biochemical and bread-making properties of wheat protein components.I.Compositional differences revealed through quantitation and polyacry- lamide gel electrophoresis of protein fractions from various isolation procedures[J].Cereal Chem.,1988,65:333-340
[10] Ciaffi M,Tozzi L,Lafiandra D.Relationship between flour protein composition determined by size exclusion HPLC and dough rheological parameters[J]. Cereal Chem., 1996,73:346-351
[11] Cimec M,PoPineau Y,Lefebvre J.Characterization of gluten subtraction by SE-HPLC and dynamic rheological analysis in shear[J].Journal of Cereal Science, 1994(19): 131-139
[12] Dachkevitch T,Autran J C.Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid[J].Cereal Chem., 1989, (66):448-456
[13] Danno G,Kanazawa K,Natake M.Extraction of wheat flour proteins with sodium dodecyl sulfate and their molecular weight distribution[J]. Agric.Biol.Chem.,1974,38: 1947-1953
[14] Dubetz S, Gardiner D,Hynn A. Effect of nitrogen fertilizer on nitrogen fractions and amino and composition of spring wheat[J].Plant Sci.,1979,59:299-305
[15] Fabrizus M A, Cooper M, Basford K E. Genetic analysis of variation for grain yield and protein concentration in two wheat crosses[J].Australian Journal of Agricultural Research, 1997,48(5): 605-614
[16] Fu B X,Sapirstein H D.Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour[J]. Cereal Chem.,1996,60:65-71
[17] Graveland A,Bonger P.Extraction and fraction of wheat flour proteins[J]. J.Sci.Food Agric,1979,30:71-84
[18] Gravel A,Bosveld P,Lichtendonk W J,et al.A model for molecular structure of the glutenins from wheat flour[J]. J.Cereal Sci.,1985,3:1-16
[19] Gupta R B,Khan K,MacRitchi F.Biochemical basis of flour properties in bread wheats.I.Effects of variation in quality and size distribution of polymeric protein[J]. J.Cereal Sci.,1993,17:3-41
[20] Gupta R B,Batey I L,MacRitchief F. Relationship between protein composition and functional properties of wheat flour[J].Cereal Chemistry, 1992(69): 125-131
[21] Gupta R B,MacRitchie F.Allelic variation at glutenin subunit and gliadi- nloci,Glu-1,Glu-3 and Gli-1 of common wheats.Biochemical basis of the allelic effects on dough properties[J].J.Cereal Sci., 1994,19:19-29
[22] Graveland A,Bonger P,Bosveld P.Extraction and fraction of wheat flour proteins [J]. J.Sci.Food Agric, 1979,30:71-84
[23] He H,Hoseney R C. Effect of the quantity of wheat flour protein on bread loaf volume [J].Cereal Chem.,1992,69:17-19
[24] Johansson E, Linde M L P, Jan (?). J(?)nsson. Effects of wheat cultivar and nitrogen application on storage protein compsition and breadmaking quality[J]. Cereal Chem., 2001,78(1): 19
[25] Johansson E,Svensson G,Tsegaye S.Genotype and environment effects on bread making quality of Swedish grown wheat cultivars containing high-molecular weight glutenin subunits 2+12 or 5+10[J].J.Soil and plant science,1999,49(4):225-233
[26] Johnson V A,Dreier A F,Grabouski P H.Yield and protein responses to nitrogen fertilizer of two wheat varieties differing in inherent protein of their grain[J].Agron,1973,65:259-262
[27] Kimball B A,Morris C F,Pinter P J,et al. Elevated CO_2,drought and soil nitrogen effects on wheat grain quality[J].New Phytologist,2001,150(2):295-303
[28] Knowles T C, Hipp B W, Marshall D S. Timing and rate of topdress nitrogen for rainfed winter wheat[J]. J. Prod. Agric, 1994,7:216-220
[29] Lefebvre J,Popineau Y,Deshayes G,et al.Temperature-in-duced changes in the dynamic rheological behavior and size distribution of polymeric proteins for glutens from wheat near-isogenic lines differing in HMW glutenin subunits composition[J].Cereal Chem.,2000,77(2): 193-201
[30] Lindsay M P,Skerritt J H.Examination of the structure of the glutenin macropolumer in wheat flour and doughs by stepwise reduction[J].J.Agric.Food Chem., 1998,46,3447- 3457
[31] Lin Z J, Miskelly D M, Moss H J. Suitability of various australian wheat for chinese-style steamed bread[J]. J. Sci Food Agric, 1990, 53:203-213
[32] Loffler C M,Rauch T L,Busch R.H.Grain and plant protein relationship in hard red spring wheat[J].Crop Sci. 1985(18): 119-125
[33] Mariani B M,Degidio M G, Novaro P. Durum wheat quality evaluationrinfluence of genotype and enviroment [J].Cereal Chemistry, 1995,72(2): 194-197
[34] Mary J G,Reuben M L,Jeffrey C S,et al.Managing irrgation and nitrogen fertility of hard spring wheats for optimum bread and noodle quality[J].Crop Science,2005,45(5):2049-2059
[35] Martre P, Porter J R, Jamieson P D, et al. Modeling grain nitrogen accumulation and protein composition to understand the sink soure regulation of nitrogen remobilization for wheat[J].Plant Physio 1., 2003, 133:1959-1967
[36] Mcmullan P M,Mcvetty P B E,Urquhart A A.Dry matter and nitrogen accumulation and their relationship to grain yield and grain protein[J].Canada Journal Plant Science, 1988, 68: 311-322
[37] Mcneal F H,Berg M A,McGuire C T,et al.Grain and plant nitrogen relationship in eight spring wheat crosses Triticum aestivum[J].Crop Sci,1972,12:599-602
[38] Mecham D K,CoIe E W,Ng H.Solubilizing effect of mercuric chloride on the 'gel' protein of wheat flour[J].Cereal Chem.,1972,49:62-67
[39] Mecham D K,Sokol H A,Pence J W.Extractable protein and hydration characteristics of flours and doughs in dilute acid[J].Cereal Chem.,1962,39:81-93
[40] Miskelly D M. Flour components affecting paste and noodle colour[J]. J. Sci Food Agric,1984,35:463-471
[41] Moonen J E,Scheepstra A,Gravland A.Use of the SDS-sedimentation test and SDS-polyacrylamide gel electrophoresis for screening breeder's samples of wheat for bread making quality[J].Euphytica, 1982,31:677-690
[42] Moonen J E,Scheepstra A,Graveland A.Biochemical properties of some high molecular weight subunits of wheat glutenin[J].J.Cereal Sci.,1985,3:17-27
[43] Morel M H,Dehlon P,Autran J C.Effects of temperature,sonication time and power setting on size distribution and extract ability of total wheat flour proteins as determined by size exclusion high-performance liquid chromatography[J].Cereal Chem.,2000,77(5): 685-691
[44] Moss H J. The quality of noodle prepared form the flours of some Australian wheats[J]. Aust.J. Exp. Agric. Husb., 1971,11(2):243-247
[45] Nishikasa K,Watanabe Y. Change in activity of alpha-amyase in developing and germiating wheat seed[C]. Proc 7th Int. wheat Genet Symp., 1988,1:597-602
[46] Oh N H, Seib P A,Ward A B. Noodles IV Influence of vlour protein,extraction rate,particle size and starch damage on the quality characteristics of dry noodle. Cereal Chem., 1985,62(6):441-446
[47] Orth R A,Bushuk W A.Comparative study of the proteins of wheat of diverse baking qualities[J].CerealChem.,1972,49:268-275
[48] Osborne T B. The proteins of the wheat kernel[M].Washington D C:Camegie of institue Washington Publication. 1907,1-119
[49] Popineau Y.Cornec M,Lefebvre J,et al.Influence of high-molecular glutenin subunits on glutenin polymers and Theological properties of near-isogenic lines of wheat Sicco[J]. Cereal Science,1994(19):231-241
[50] Popineau Y.Comec M,Lefebvre J,et al.Influence of high-molecular glutenin subnits on glutein polymers of wheat Sicco[J]. J.Cereal.Sci.,1994,14:231-241
[51] Rocert J K, Michael R H, Justin T P, et al. Nitrogen Management for Mid-Atlantic Hard Red Winter Wheat Production[J]. Agron J.,2005,97(1):257-264
[52] Sayre K D. Application of Raised Bed-planting Systemto Wheat[R].CIMMYT Wheat Special Report. 1997.
[53] Sbome T B.The proteins of the wheat kemel[M].Washington D C:Carnegie of institute Washington publication,1907,l-l 19
[54] Singh N K,Donovan G R,Betey I L,et al. Use of sonication and sizeexclusion high-performance liquid chromatography in the study of wheat flour proteins.I. dissolution of total proteins in the absence of reducing agents[J].Cereal Chem.,1997,67(2):150-161
[55] Sidehottom C,Kirkland M,Strongitham B,et al. Characteriation of the difference of atarch branching enzyme activities in nomal and low-amylopectin maize during kernel development[J]. Journal of Cereal Science, 1998,27(3):279-287
[56] Stark J C, Tindall T A.Timing split applications of nitrogen for irrigated hard red spring wheat[J]. J. Prod Agric, 1992, 5:221-226
[57] Stone D J,Nicolas M E.Varietal difference in natural protein composition of wheat[J].Australian Journal of Plant Physiology,1996,23(6):727-737
[58] Strong W M. Effect of late application on the yield and protein content of wheat[J]. Aust J.Expert Agric and Ani Hush.,1982,22:54-61
[59] Sun H,Yao D N,Liu G T,et al.Study on correlationship between the content of glutenin macropolymer and baking quality of common wheat[J]. Journal of The Chinese Cereals and Oils Association,2001,162:27-29
[60] Tanacs L,Matuz J,Gero L,et al. A NPK mutragyazas esevjarsthatssaa buzafajtak valorigrafos inosegere[J]. Novenytermeles, 1994,43:193-203
[61] Toyokawa H, Rubenhaler G L, Powers J R, et al.Japanese Noodle Quality .I. Flour Components [J].Cereal Chemistry, 1989,66(5): 382- 386
[62] Weegels P L,Pijpekamp,Vande A M,Graveland A,et al.Depolymerisation and repoly-merisation of wheat glutenin during dough processing.I.Relations between glutenin macropolymer content and quality parameters[J]. J. Cereal. Sci.,1996,23:103-114
[63] Wuest S B, Cassman K G. Fertilizer nitrogen use efficiency of irrigated wheat.I.Uptake efficiency of preplant versus late season application[J].Agron J,1992,84:682-688
[64]Zhu J,Khan K.Effects of genotype and environment on glutenin polymers and bread-making quality.American Association of Cereal Chemistry.Inc.2001,78:125-130
[65]Graveland A,et al.A model for the molecular structure of the glutenins from wheat flour.J.Cereal Sci.1985(3):1-16
[66]Jiang D(姜东),Yu Z W(于振文),Li Y G(李永庚),Vu S L(余松烈).Effects of different nitrogen application levels on changes of sucrose content in leaf,culm,grain and photosynthate distribution and grain starch accumulation of winter wheat.Sci Agric Sin(中国农业科学),2002,35(2):157-162(in Chinese with English abstract)
[67]Liu X B(刘晓冰),Li W X(李文雄),Zhang Z X(张志学).Studies on the accumulation of grain starch and protein during grain filling in spring wheat.J.Northeast Agric Univ.(东北农业大学学报),1995,26(3):220-225(in Chinese with English abstract)
[68]蔡大同,苑泽圣,杨桂芬,等.氮肥不同时期施用对优质小麦产量和加工品质的影响[J].土壤肥料,1994,(2):19-21
[69]曹承富,孔令聪,汪建来,等.施氮水平对不同类型小麦品种品质性状的影响[J].麦类作物学报,2004,24(1):47-50
[70]戴廷波,孙传范,荆奇,等.不同施氮水平和基追比对小麦子粒品质形成的调控[J].作物学报,2005,31(2):248-253
[71]杜朝,杨学举,等.小麦面粉淀粉特性与烘烤品质关系的研究[J].河北农业大学学报,2002,25(4):29-33
[72]范雪梅,姜东,戴廷波,等.花后干旱或渍水逆境下氮素对小麦子粒产量和品质的影响[J].植物生态学报,2006,30(1):71-77
[73]冯伟,李晓,郭天财,等.水氮运筹对两种穗型冬小麦品种淀粉糊化特性的影响[J].水土保持学报,2005,19(5):186-190
[74]付雪丽,王晨阳,郭天财,等.水氮交互对弱筋小麦蔗糖含量和子粒淀粉积累及品质的影响[J].麦类作物学报,2005,25(4):67-71
[75]高汝勇,杨学举.小麦籽粒谷蛋白大聚合体含量的遗传模型分析[J].河北农业大学学报,2002,25(1):10-12
[76]葛鑫.淮北地区不同类型小麦氮肥施用技术的研究[D].扬州:扬州大学农学院,2003
[77]龚月桦,王俊儒.修复技术及其在环境保护中的应用[J].农业环境保护,1998,(6):271-273
[78]郭天财,马冬云,朱云集,王晨阳,夏国军,罗毅.冬播小麦品种主要品质性状的基因型与环境及其互作效应分析[J].中国农业科学,2004,37(7):948-953
[79]何萍,李玉影,金继运.氮钾营养对面包强筋小麦产量和品质的影响[J].植物营养与肥料学报,2002,8(4):395-398
[80]胡宏,盛婧,郭文善,等.氮素对弱筋小麦宁麦9号淀粉形成的调节效应[J].麦类作物学报,2004,24(2):92-96
[81]黄绍文,金继运,董悦厚,等.氮、钾配合对强筋小麦济南17的产量和加工品质的影响[J].土 壤肥料,2003,(6):12-16
[82]黄佩民.小麦生产要走高产、优质、高效之路[A].第八次全国小麦高产栽培研讨会论文(山东)[C],1999.
[83]黄正来,姚大年,马传喜,等.氮素供应对不同类型小麦品种籽粒产量和品质性状的影响[J].安徽农业大学学报,1999,26(4):414-418
[84]霍中洋,葛鑫,张洪程,等.施氮方式对不同专用小麦氮素吸收及氮肥利用率的影响[J].作物学报,2004,30(5):449-454
[85]贾振华,李华,姜子英.施肥对小麦产量和品质形成的影响[J].北京农学院学报,1988,3(2):136-138
[86]姜东,于振文,李永庚,等.施氮水平对高产小麦蔗糖含量和光合产物分配及子粒淀粉积累的影响[J].中国农业科学,2002,35(2):157-162
[87]蒋纪云,苏佩.冬小麦籽粒蛋白质组分的形成规律及其调控研究[J].西北农业大学学报,1993,21(3):1-5
[88]金善宝.中国小麦学[M].北京:中国农业出版社,1996,926-928
[89]荆奇,姜东,戴廷波,曹卫星.基因型与生态环境对小麦籽粒品质与蛋白质组分的影响[J].应用生态学报,2003,14(10):1649-1653
[90]孔令聪,汪建来,曹承富,赵斌,赵竹.主要栽培措施对中筋小麦皖麦44产量和品质的影响[J].麦类作物学报,2004,24(4):84-87
[91]李青常.施用氮肥对小麦面条加工品质的影响[D].泰安:山东农业大学,2002
[92]李宗智,孙馥亭,张彩英,等.不同小麦品种品质特性及其相关性的初步研究[J].中国农业科学,1990,23(6):35-41
[93]林琪,侯立白,韩伟.不同肥力土壤下施氮量对小麦子粒产量和品质的影响[J].植物营养与肥料学报,2004,10(6):561-567
[94]林琪,位东斌,刘培利.中后期追施氮肥对小麦籽粒的面粉面筋含量及品质的影响[J].莱阳农学院学报,1993,10(4):248-252
[95]刘万代,樊树平,晁海燕,王化岑,罗毅.氮肥基追比对不同穗型优质小麦产量及品质的影响[J].华北农学报,2003,18(2):56-59
[96]刘安勋.氮肥对小麦子粒氨基酸的贡献[J].青海农林科技,2000,(3):1-2
[97]刘尊英,郭天财,朱云集,等.氮素供应对小麦籽粒蛋白质组分及积累动态的影响[J].河南农业大学学报,1999,33(4):317-320
[98]马兴华,于振文,梁晓芳,颜红,史桂萍.施氮量和底追比例对小麦氮素吸收利用及子粒产量和蛋白质含量的影响[J].植物营养与肥料学报,2006,12(2):150-155
[99]潘庆民,于振文.追氮时期对冬小麦籽粒品质和产量的影响[J].麦类作物学报,2002,22(2):65-69
[100]裴雪霞,张定一,王姣爱,等.氮、磷对优质强筋小麦产量及品质的影响[J].干旱地区农业研究,2003,21(3):48-50
[101]彭永欣,郭文善,严六零,等.氮素营养对小麦籽粒产量与品质调节效应的研究[A].小麦栽 培与生理[C].南京:东南大学出版社,1992,127-144
[102]瞿丙年,李生秀.水氮配合对冬小麦产量和品质的影响[J].植物营养与肥料学报,2003,9(1):26-32
[103]申丽霞,王璞.氮素供应对优质专用小麦产量和品质的影响[J].作物杂志,2003,(3):24-26
[104]沈建辉,戴廷波,荆奇,等.施氮时期对专用小麦干物质和氮素积累运转及产量和蛋白质含量的影响[J].麦类作物学报,2004,24(1):55-58
[105]盛婧,胡宏,郭文善,等.施氮模式对皖麦38淀粉形成与产量的效应[J].作物学报,2004,30(5):507-511
[106]石孝均,毛知耘,周则芳.锌、锰与含氯氮肥配施对冬小麦子粒营养品质的影响[J].植物营养与肥料学报,1997,3(2):160-168
[107]宋建民,刘爱峰,吴祥云,等.氮钾配合施肥对小麦济南17品质的影响[J].中国农业科学,2004,37(3):344-350
[108]苏佩,蒋纪云,王春虎.小麦蛋白质组分的连续提取分离法及提取时间的选择[J].河南职技师院学报,1993,21(2):1-4
[109]孙辉,姚大年,李保云,等.小麦谷蛋白大聚合体含量的影响因素[J].麦类作物学报,2000,20(2):23-27
[110]孙辉,姚大年,李保云,等.普通小麦谷蛋白大聚合体的含量与烘焙品质相关关系[J].中国粮油学报,1998,(12):13-16
[111]王晨阳,马冬云,郭天财,等.不同水、氮处理对小麦淀粉组成及特性的影响[J].作物学报,2004,30(8):843-846
[112]王东,于振文.施氮量对强筋小麦品种济麦20氮硫积累与再分配及籽粒品质的影响[J].作物学报,2007,33(9):1439-1445
[113]王立秋,靳占忠,曹敬山,王占宇.水肥因子对小麦籽粒及面包烘烤品质的影响[J].中国农业科学,1997,30(3):67-73
[114]王世杰,康明辉,尤明山,等.两种浊化剂在小麦谷蛋白大聚合体测定中的有效性[J].麦类作物学报,2002(6):56-59
[115]王月福,于振文,李尚霞,等.施氮水平对小麦开花后碳索同化、运转和产量的影响[J].麦类作物学报,2002,22(2):55-59
[116]王月福,于振文,李尚霞,等.施氮量对小麦籽粒蛋白质组分含量及加工品质的影响[J].中国农业科学,2002,35(9):1071-1078
[117]王月福,于振文,李尚霞,等.氮素营养水平对冬小麦氮代谢关键酶活性变化和子粒蛋白质含量的影响[J].作物学报,2002,28(6):743-748
[118]王月福,于振文,李尚霞,等.施氮量对小麦籽粒蛋白质组分含量及加工品质的影响[J].中国农业科学,2002,35(9):1071-1078
[119]夏百根,王淑俭,邰国琴.小麦蛋白质组分提取方法的改进[J].河南农业科学,1989,22(11):7-8
[120]熊玉英,张春庆,李中存,等.小麦谷蛋白大聚合体亚基定量分析技术研究[J].作物学报, 2005,31(3):374-380.
[121]徐恒永,赵振东,刘爱锋,等.氮肥对优质专用小麦产量和品质的影响[J].山东农业科学,2001,(2):13-17
[122]徐茂林.氮素供应对强筋小麦产量和品质的影响[J].土壤通报,2005,36(6):983-985
[123]徐阳春,蒋廷惠,张春兰,等.不同面包小麦品种的产量及蛋白质含量对氮肥用量的反应[J].作物学报,1998,24(6):731-737
[124]徐阳春,蒋廷惠,蔡大同,等.氮肥用量对安农9192面包小麦加工品质的影响[J].南京农业大学学报,1999,22(4):49-52.
[125]阎俊,张勇,何中虎.小麦品种糊化特性研究[J].中国农业科学,2001,34(1):1-4
[126]杨萍果,周进财,张定一,等.氮肥施用量对冬小麦产量和品质的影响[J].山西农业大学学报(自然科学版),2002,(3):206-208
[127]杨学举等.小麦籽粒蛋白质组分与面包烘焙品质性状关系的研究.中国粮油学报,1999,14(1):1-5
[128]杨延兵,高荣岐,尹燕枰,等.氮索与品种对小麦产量和品质性状的效应[J].麦类作物学报,2005,25(6):78-81
[129]杨延兵,高荣歧,尹燕枰,等.不同品质类型冬小麦子粒产量和品质性状对氮肥的响应[J],麦类作物学报,2004,24(2):97-102
[130]张宝军,蒋纪芸.施氮时期对小麦不同品种籽粒蛋白质的影响[J].西北农业大学报.1996,24(1):33-36
[131]张春庆,李晴棋.影响普通小麦加工馒头质量的主要品质性状的研究[J].中国农业科学,1993,26(2):39-46
[132]张定一,王姣爱,贾文兰,等.小麦氮磷与钾配合施用的研究[J].土壤肥料,1997,(4):22-25
[133]张军,许柯,张洪程,等.氮肥施用时期对弱筋小麦宁麦9号品质的影响[J].扬州大学学报(农业与生命科学版),2004,25(2):39-42
[134]张强,戴其根,张洪程,等.氮肥用量对中筋专用小麦品质的影晌[J].安徽农业科学,2004,32(2):299-301
[135]张学林,郭天财,朱云集,等.追氮时期对两种筋型小麦淀粉糊化特性的影响[J].华北农学报,2005,20(3):79-82
[136]翟丙年,李生秀.水氮配合对冬小麦产量和品质的影响[J].植物营养与肥料学报,2003,9(1):26-32
[137]赵广才,韩赶棠小麦生育后期不同施肥方法对产量和品质的影响[J].耕作与栽培,1991,(4):54-55
[138]赵广才,张保明,王崇义.高产小麦氮素积累及其与产量和蛋白质含量的关系[J].麦类作物学报,2000,20(4):90-93
[139]赵广才,刘利华,张艳,杨玉双,杨兆生.肥料运筹对超高产小麦群体质量、根系分布、产量和品质的效应[J].华北农学报,2002,17(4):82-87
[140]赵会杰,薛延丰,徐立新.氮磷钾肥施用量及其配比对小麦品质的影响[J].河南农业大学 学报,2004,38(4):374-378,399
[141]赵俊哗,于振文.施氮量对小麦强势和弱势子粒氮素代谢及蛋白质合成的影响[J].中国农业科学,2005,38(8):1547-1554
[142]周艳华,何中虎,阎俊,张艳,王德森.中国小麦品种磨粉品质研究[J].中国农业科学,2003,36(6):615-621
[143]朱新开,郭文善,周君良,等.氮素对不同类型专用小麦营养和加工品质调控效应[J].国农业科学,2003,36(6):640-650
[144]朱统泉,李栋业,徐喜凤,等.不同施氮量对弱筋小麦产量与品质的影响[J].土壤通报,2005,36(6):981-982
[145]朱统泉,袁永刚,曹建成,等.不同施氮方式对强筋小麦群体及产量和品质的影响[J].麦类作物学报,2006,26(1):150-152