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为研究氮硫配施对小麦蛋白质品质的影响，以小麦品种烟农19为试验材料，在盆栽条件下，分析了不同氮硫配施对小麦籽粒巯基、二硫键含量与粉质参数的影响。结果表明，随着施氮水平的增加，小麦籽粒的蛋白质含量、巯基含量、二硫键含量、被测粉质参数和面团延展度均逐渐增加。在施氮量为120 kg·hm^-2时，随施硫水平的提高，小麦籽粒的蛋白质含量、湿面筋含量、面团形成时间、面团稳定时间、籽粒巯基含量均先增加后减少，二硫键含量和面团延展度逐渐增加。与其他处理相比，施氮、硫量分别为240、60 kg·hm^-2时，小麦的各被测参数值最高。综上所述，适宜的氮、硫供给可以提高小麦籽粒蛋白质、巯基和二硫键含量，改善小麦加工品质。

英文摘要:

To evaluate the effects of nitrogen and sulfur applications on sulfhydryl group, disulfide bond and protein quality in wheat (Yannong 19), a pot experiment was conducted with three sulfur rates of 30, 60 and 90 kg·hm^-2 and two nitrogen rates of 120 and 240 kg·hm^-2. The results showed that nitrogen application increased the content of protein, sulfhydryl group, disulfide bond, and improved farinograph parameters and extensibility of wheat. Under the nitrogen rate of 120 kg·hm^-2, with the increase of sulfur fertilizer, the protein content, wet gluten content dough development time,dough stability time and sulfhydryl group content increased firstly and then decreased, while disulfide bond content and extensibility of wheat enhanced steadily.The above parameters were highest under the nitrogen rate of 240 kg·hm^-2 and the sulfur rate of 60 kg·hm^-2. It is suggested that the appropriate nitrogen and sulfur applications could increase the content of protein, sulfhydryl group and disulfide bond.

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