中文摘要：

为探索施氮对强筋小麦HMW-GS表达量及加工品质的影响,在大田条件下以强筋小麦品种山农12号为材料,设置了不同施氮时期和施氮量的处理,分析了这些处理条件下强筋小麦的HMW-GS表达量及主要品质参数。结果表明,HMW-GS表达量受氮肥处理的影响,每一个HMW-GS表达量都有一个适合的最佳施氮时期和施氮量。综合考虑各HMW-GS表达量,以拔节期施氮且施纯氮量90 kg/ha,孕穗期不施氮较好。不同施氮时期和施氮量主要影响小麦蛋白质的品质;面团揉混仪参数受氮肥处理的影响比面团粉质仪参数受到的影响小;无论是面包体积还是面包评分,都是以拔节期施纯氮45 kg/ha、孕穗期施纯氮210 kg/ha效果最好。相关分析表明,无论是面团流变学特性还是面包品质,Glu-D1位点和X-型亚基的贡献都优于Glu-B1位点和Y-型亚基。表明不同的施氮时期和施氮量都对强筋小麦HMW-GS的表达及强筋小麦主要加工品质有影响。

英文摘要：

In order to understand the influence of nitrogen application on HMW-GS amount and main quality characteristics of strong gluten wheat cultivar Shannong 12 was used to study the effects of nitrogen fertilization at different stages and amounts on HMW-GS amount and processing quality.The results indicated that HMW-GS amount was affected by nitrogen fertilization treatment and individual HMW-GS had an optimal nitrogen fertilization stage and amount.Considering all HMW-GS,nitrogen application by 90 kg/ha at jointing stage and 0 kg/ha at booting stage is better.Nitrogen fertilization mainly influenced the protein quality.Dough mixograph parameters were less affected by nitrogen fertilization treatment than dough farinograph parameters.It appeared the best for both bread volume and bread score by nitrogen fertilization 45 kg/ha and 210 kg/ha at jointting stage and booting stage,respectively.Correlation analysis demonstrated that Glu-D1 location and X-type subunits were superior to Glu-B1 location and Y-type subunits for both dough rheological characteristics and bread quality.Therefore,the HMW-GS amount and main processing quality were affected by different nitrogen application stage and amount.