| This study was conducted from 2008 to 2009 at the experimental farm of shandong Agricultural University. In order to investigate the effects of the different irrigation frequency on the grain quality of strong gluten winter wheat, Jimai20 were subjected to a series of irrigation frequencies under rain shelter conditions, with protein composition and its grain quality ( farinograph parameters and flour wet gluten content ) evaluated. This experiment mainly shows:1 The dynamics curve of grain protein components content of the grain filling processIn the grain filling process, albumin and globulin content of Jimai 20 decreased, but gliadin and glutenin content increased. Gliadin from them until the end of early filling were increased; increase grain protein in the initial slow or no growth, but 25 days after anthesis, it began to rapidly increase. Grain protein, soluble glutenin and insoluble glutenin were shown similar trends. The ratio of glutenin and gliadin is first reduced to 20 days after anthesis, the increase again. So it is adverse to the accumulation of grain protein mainly in the late grain filling.From the early filling stage to after anthesis 30 days, the albumin and globulin content was lower in rrigation once than the other irrigation treatments. The gliadin accumulation of single grain was lower in rrigation once than the other irrigation treatments from after anthesis 20 days, and it was also decreased in other irrigation treatments after 30 days anthesis. Rapid accumulation of glutenin components of the time were postponed with the irrigation frequency added, After 30 days anthesis, rrigation once of the accumulation rate decreased; and other irrigation treatment of the accumulation rate did not change significantly, and there is an increase in the filling end of the trend. It showed that increase irrigation delayed the formation and accumulation of glutenin components.2. Effect of irrigation frequency on grain yieldThe grain yield of Jimai 20 increased with irrigation frequency added which ranged from 1 to 3 times, however, it was noted to be decreased in four irrigation treatment compared with thrice irrigation treatment.3 Effect of irrigation frequency on the grain protein composition contentWith the increase of irrigation times, the content of grain protein,gliadin, glutenin, HMW soluble glutenin, LMW soluble glutenin, soluble glutenin, HMW insoluble glutenin, insoluble glutenin and polyphenol index of Jimai 20 was frist increased and the decreased. The content of grain protein, glutenin, insoluble glutenin, HMW insoluble glutenin and the polyphenol index was significantly higher in irrigation twice than the other irrigation treatments.4 Effect of irrigation frequency on glutenin subunits contentWith the increase of irrigation times, the content of HMW-GS and the ratio of HMW-GS and LMW-GS of Jimai 20 was frist increased and the decreased. The content of HMW-GS and the ratio of HMW-GS and LMW-GS was significantly higher in irrigation twice than the other irrigation treatments. The content of LMW-GS was lower in rrigation twice than the other irrigation treatments.5 Effect of irrigation frequency on the granule size distribution characteristics of wheat grain GMPThe distrbution characteristics of particle size of GMP was consistent in different irrigation treatments,and the peak was also consistent with scope, but the particle size distribution of volume and surface area showed some differences in various irrigation treatments. Under the experimental conditions, with the increase of irrigation times, particle size >100μm in the percentage of GMP particles first and then decreased, while the particle size of <100μm and <10μm GMP particles decreased first, the percentage increased. D ( 4, 3 ) and D ( 3, 2 ) are the highest in the irrigation twice treatment, and its significantly better than the other irrigation treatments. 6 Effect of irrigation frequency on dough quality and bread qualityThe flour wet gluten, the dough development and stability time, the bread volume and the bread total score of Jimai 20 first increased and then decreased with the increase of irrigation times. The dough development and stability time and the bread volume of twice irrigation treatment of was significantly higher than the other irrigation treatments.The dough development and stability time and the bread volume increased with the irrigation frequency increasing in the range of 1 to 2 times irrigation, and then decreased in three and four times irrigation treatments compared with two times irrigation treatment.7 Correlative analysis of the protein quality and the dough and bread qualityCorrelation analysis showed: the insoluble glutenin content, the HMW soluble glutenin content, the LMW soluble glutenin content, the HMW insoluble glutenin content, the glutenin content, the polyphenol index, the dough stability time, the D ( 4, 3 ) and D ( 3, 2 ), the HMW-GS, the ratio of HMW-GS and LMW-GS and the bread volume were significantly and positively correlated with the dough stability time.The soluble glutenin content, the insoluble glutenin content, the HMW insoluble glutenin content, the glutenin content, the flour wet gluten content, the dough stability time, D ( 4, 3 ) and D ( 3, 2 ), HMW-GS and the ratio of HMW-GS and LMW-GS were significantly and positively correlated with the the bread volume.Regression analysis showed: in different irrigation treatments, the changes dough stability time resulted manily from the changes insoluble glutenin content, and the changes bread volume resulted manily from the changes glutenin content. Key words: Strong-gluten winter wheat; Irrigation; Yield; Protein; GMP; Quality... |
PDF Full Text Request