Effect Of Folic Spraying Urea After Anthesis On The Quality Of Wheat Dough

Common wheat(Triticum aestivum L.)is one of the most important food crops in the world.Its quality traits are influenced by genes,environment and their interactions.Nitrogen is one of the vital elements of protein.Folic spraying urea after anthesis can provide a large amount of nutritional requirements,which has great significance in improving the wheat quality.In this study,CS,CS-5Lr,CS-1SS,Xiaoyan6,Xiaoyan22,Xinong165,Xinong979 and Xinong1376 were used as test materials.On the 10 th day after wheat anthesis,the leaves were sprayed with water(CK)and urea solution(N).After harvest,the effects of folic spraying urea after anthesis on the quality of wheat dough were studied from the five aspects: grain quality,dough quality,protein components,micro-and secondary structures and starch properties.The results are as following:1.Folic spraying urea after anthesis mainly affected the relative content of HMW-GSs,as well as the synthesis of UPP.The resultant gluten protein components influenced the dough quality characteristics by affecting the micro-and secondary structures of gluten.Meanwhile,B-type starch improved the gluten network structure in cooperation with HMW-GSs and UPP.Because the content and components of HMW-GSs in different wheat materials were affected by multiple factors,the quality changes of dough were different after folic spraying urea solution.2.The relative contents of HMW-GSs in CS,CS-5Lr and Xiaoyan6 were increased by folic spraying urea after anthesis.The increase of HMW-GSs content promoted the synthesis of UPP.Meanwhile,urea treatment improved the content of gluten protein and grain quality,whereas no significant change found in Glu/Gli.The increase of the relative amounts of HMW-GSs and UPP improved the gluten micro-structure and enhanced ?-sheets content.Finally,the energy storage modulus and stability time of the dough were increased under urea treatment.On the other hand,the increase of B-type starch particles further strengthened the interactions between starch and proteins in the dough blend,thereby improving the dough mixing properties.3.HMW-GS/LMW-GS ratio and UPP% of CS-1SS decreased under urea treatment without significance.In the gluten network structure,the protein area ratio,the number of junctions and the protein length all significantly decreased,while the number of end points and lacunarity significantly increased.Regarding the secondary structures,the ?-helix increased significantly,whereas the ?-sheets did not change significantly.The deterioration of gluten protein structures resulted in the shortening of the dough stability time,decline of the dough mixing curve and finally the inferior dough quality of CS-1SS.4.After folic spraying urea solution,the dough rheological properties of Xiaoyan22,Xinong165,Xinong979 and Xinong1376 were not significantly improved.The reason is that there is no significant change of HMW-GSs and UPP% after spraying urea solution.Meanwhile,Glu/Gli and grain quality were not significantly improved.However,after spraying urea solution,the gluten micro-structure was affected by the interaction of gluten proteins and starch particles.Thus,there was no synchronous change among the wheat materials utilized in this study.As for the gluten secondary structures,?-sheets of Xinong series materials decreased significantly.The above results finally caused that dough stability time of Xiaoyan22 and Xinong979 was reduced;however,the dough mixing curve and energy storage modulus of Xinong165 and Xinong1376 were not significantly changed.