植物营养与肥料学报2011，Vol.17Issue(1)：48-54,7.
拔节期追氮对鲜食糯玉米粉糊化和热力学特性的影响
Effects of nitrogen topdressing at jointing stage on pasting and thermal properties of fresh waxy maize flour
摘要
Abstract
The effects of nitrogen (N) topdressing ( N 0, 150 and 300 kg/ha) at jointing stage on flour pasting and thermal properties of fresh waxy maize were studied using 3 varieties ( Suyunuol, Suyunuo5, and Yunuo7) as test materials. With the increment of N topdressing at jointing stage, peak viscosity (PV) and breakdown (BD) decreased, while pasting temperature ( Ptemp ) increased. The trough viscosity (TV) , final viscosity (FV), setback (SB), gelatinization enthalpy (ΔHgel) and retrogredation enthalpy (ΔHret) decrease first then increased. Percentage of retrogradation (％ R), conclusion temperature (Tc ), gelatinization range (R), and peak height index (PHI) were equilibrium among different N topdressing treatments in general. Genotypic differences to N topdressing amount at jointing stage were observed among 3 varieties. The highest PV was found for Suyunuo5, while the lowest was found for Suyunuol. Peak temperature ( Tp ) was similar between Suyunuol and Suyunuo5, and both were higher than Yunuo7. No clear differences were observed on ΔHgel, ％ R, R and PHI among three varieties. PV was positively correlated to ΔHgel and PHI. BD was negatively correlated to Ptemp and transition temperature ( To , Tp, and Tc). The ％ R was negatively correlated to FV and SB. Under the experiment condition, N topdressing at jointing stage decreased the eating quality of fresh waxy maize flour. Among the different treatments, the Suyunuo5 presented better pasting and thermal properties under no N topdressing treatment, i. e. , the flour possessed higher PV, BD and ΔHgel, and lower retrogradation tendency.关键词
鲜食糯玉米/拔节期追氮/糊化特性/胶凝特性/回生特性分类
农业科学引用本文复制引用
陆大雷,郭换粉,董策,陆卫平..拔节期追氮对鲜食糯玉米粉糊化和热力学特性的影响[J].植物营养与肥料学报,2011,17(1):48-54,7.基金项目
国家自然科学基金(30971731,31000684) （30971731,31000684）
扬州大学博士启动基金(2009087)资助. （2009087）
