摘要：本试验以中筋小麦品种扬麦16为试验材料，分析了不同施氮水平对小麦淀粉的生理性状和面粉的加工品质的影响。结果表明随着氮素水平的提高，扬麦16的直、支链淀粉含量以及支直比都呈下降的趋势。A型淀粉粒的体积百分比先降后升，数目百分比呈上升趋势，表面积百分比呈下降趋势；B型淀粉粒体积百分比上升，数目和表面积百分比先升后降；C型淀粉粒体积百分比显著下降，数目和表面积百分比呈先降后升的趋势。不同氮素水平下，扬麦16的籽粒淀粉结晶度稳定在28~32%范围内，以N225的处理结晶度最高，施氮处理间差异显著。XRD波谱显示氮素对扬麦16的晶体结构未发生大的变化。随着氮素水平的提高，除了崩解值会在N0处理时下降后回升之外，糊化特性的其余各指标都会随之下降，膨胀势以N225的处理的最大。综上所述，适量增施氮肥可提高小麦总体产量，影响小麦籽粒淀粉的粒度分布及淀粉糊化特性，N225处理产量较高，膨胀势最高，更适合面条等的品质要求。28118
毕业论文关键词：氮素；淀粉；粒度分布；结晶度；糊化特性；
Effects of Different Nitrogen Levels on Starch Physiological Traits of Wheat
Abstract: In this experiment, the effects of different nitrogen application rates on the physical and chemical properties of wheat starch and the processing quality of flour were analyzed. The results showed that the content of straight, amylopectin and branching ratio of Yangmai 16 decreased with the increase of nitrogen level. The percentages of volume fraction of type A starch granules increased first and then increased, and the percentage percentage increased with the percentage of surface area, the percentage of surface area and the percentage of surface area increased first and then decreased. The percentage of C-type starch granules decreased significantly, the number and percentage of the surface area was first decreased then increased trend. Under different nitrogen levels, the starch crystallinity of Y16 was stable in the range of 28 ~ 32%. The treatment degree of N225 was the highest, and the difference was significant. The XRD spectra showed that the crystal structure of the wheat was not changed greatly. With the increase of nitrogen level, in addition to the collapse of the N0 treatment will decline in the rise after the rise, the gelatinization characteristics of the remaining indicators will decline, the expansion of N225 to the maximum treatment. In summary, the application of nitrogen fertilizer can increase the overall yield of wheat, affecting the grain size distribution of starch and starch gelatinization characteristics, N225 treatment yield is higher, the expansion of the highest, more suitable for noodles and other quality requirements.
Key words: Nitrogen; Starch: Size distribution; Crystalinity; Pasting property
目  录
摘要1
关键词1
Abstract1
Key words1
引言2
1材料与方法2
1.1供试材料 2
1.2测定项目 2
1.2.1产量及产量构成因素2
1.3测定方法3
1.3.1淀粉组分的测定3
1.3.2淀粉粒度分布的测定3
1.3.3晶体结构的测定3
1.3.4淀粉糊化特性(RVA)的测定4
1.3.5淀粉膨胀势的测定4
1.4统计与分析4
2结果与分析4
2.1不同氮素水平对小麦产量及其构成因素的影响4
2.2不同氮素水平对小麦籽粒淀粉含量的影响5
2.3不同氮素水平对小麦籽粒淀粉粒度分布的影响4
2.3.1不同氮素水平对籽粒淀粉体积分布的影响4
2.3.2不同氮素水平对籽粒淀粉数目分布的影响5
2.3.3不同氮素水平对籽粒淀粉表面积分布的影响6
2.4不同氮素水平对籽粒淀粉晶体结构的影响7
2.5不同氮素水平对籽粒淀粉糊化特性（RVA）的影响8
2.6不同氮素水平对籽粒淀粉膨胀势的影响9 不同氮素水平对小麦籽粒淀粉理化性状的影响:http://www.751com.cn/shengwu/lunwen_22859.html