The Influence Of Nitrogen & Sulphur On Wheat Quality

With wheat Xinong 9718 and wheat Shaannong138 for materials, urea as nitrogen source & sulfur powder as sulfur sources, refer to the "3414" fertilization scheme, different levels of nitrogen & sulfur fertility treatment were designed.The wheat plants in Ratooning buds, Dough period, Wax ripe stage & Full ripe stage were used as research material. The wheat kernel & stem-leafs were analysed, combining the wheat flour quality. Finally, obtained .the rule of the formation of starch quality & protein quality, and the influence of nitrogen & sulfur on wheat quality. This research has an important guiding significance. Through this test following conclusions were getted:(1) Single nitrogen can increase total starch content and amylopectin content of Shaannong 138. Single sulfur is good for the amylose content of Xinong 9718.In low nitrogen level, with the increase of sulfur element, total starch content and amylopectin content of Xinong 9718 and Shaannong138 increased.In high sulfur level, with the increase of nitrogen, amylopectin content of xinong 9718 & amylose content of shaannong138 increased.The peak viscosity & set back of Xinong 9718 and Shaannong138 are elevatory in the treatment of single sulfur. In low nitrogen level, with S supply increasing, pasting temperature of Xinong 9718 and Shaannong 138 in full ripe stage increase, peak viscosity & break down of Xinong 9718 and Shaannong138 drop. In recommended nitrogen level, with the increase of sulfur element, break down and set back Xinong 9718 mount up. Of Xinong 9718By high sulfur with high nitrogen treatment, pasting temperature, peak viscosity, damaged value and set back value of Xinong 9718 all sharply decline, pasting temperature, peak viscosity & set back value of shaannong 138 reduce, but damaged value rise.There is different starch quality response to fertility between varieties.(2) Nitrogen can improve the crude protein content of xinong 9718, but has slight influence on crude protein content of shaannong 138. Sulfur is good for increasing the crude protein content of xinnong 9718, but bad for shaannong138. Overall recommend nitrogen supply could spur Gluten Macro-Polymer(GMP) content of xinong 9718. Fertilization is good for increasing the GMP content of shaannong 138, but high sulfur supply is negative for the increase of shaannong138's GMP content. Recommend nitrogen level, the trace SDS-sedimentation value of xinong 9718 grow with the increasing of sulfur. Fertilization can greatly improve the trace SDS-sedimentation value of shaannong138.(3) Fertilization has little impact on full ripe stage's economic coefficient, N distribution and C distribution of xinong 9718. Recommended nitrogen supply can improve economic coefficient of shaannong 138, but it decrease along with the increasing of sulfur. The increase of nitrogen is good for C distribution to wheat kernel.of shaannong 138. In no nitrogen and low nitrogen supply, increase sulfur can promote C distribution to wheat kernel of shaannong 138.(4) Either increasing nitrogen application or improving sulfur application at the same level of nitrogen(N0 & N115) could promote crude protein content of wheat flour, a proper amount of nitrogen application was favorable to sedimentation value and wet gluten content. The increase of nitrogen is favorable for increasing albumin content of xinong 9718. Neither increase of nitrogen, or sulfur were detrimental to increase the gliadin content of xinong 9718. Sulfur is advantageous to increase the gluten content of xinong 9718. The increase of nitrogen is good for gliadin content, globin content & glutelin content of shaannong 138. Sulfur is beneficial to increasing albumin content and globulin content of xinong 9718 & shaannong 138. Fertility has little influence on the viscosity parameters of xinong 9718 and shaannnong 138. Single nitrogen, single sulfur and high nitrogen-sulfur treatment can reduce falling number of wheat flour. The influence of fertility on flour starch quality is basically same to kernel. The evaluation value of xinong 9718 increased with the increase of nitrogen. Sulfur could elongate xinong 9718's development time of dough, while reducing the stability time, resistance and maximum resistance of dough in the suggested nitrogen level. Nitrogen is good for elongating xinong 9718's stability time of dough. Shaannong 138's rheological characteristics of dough is affected lesser by fertility.