植物营养与肥料学报2011,17(1)：48-54 Plant Nutrition and Fertilizer Science
拔节期追氮对鲜食糯玉米粉糊化和
热力学特性的影响陆大雷，郭换粉，董策，陆卫平·
（扬州大学江苏省作物遗传生理重点实验室，农业部长江中下游作物生理生态与栈培承点开放实验室，江苏扬州225009）摘要：以苏玉耦1号、苏玉耦5号和输橘7号为材料，研究了拨节期追氮量（N0、150和300kg/hm"）对鲜食橘玉米粉糊化和热力学特性的影响。结果表明，随券拨节期追氮量的增加，峰值黏度和期解值下降，期化温度升高，而谷值黏度、终值黏度和回复值晕先降后升趋势；热力学特征参数中，回生值、终值温度、糊化范围和峰值指数受拨节期追氮量影响较小。原样品热焙值和同生后样品热熔值均表现为随着拔节期追氮量的增加晕先降后升趋势。糊化和热力学特征值对节期追氮量的响应不同品种间存在差异。鲜食橘玉米粉的理化特性仔在显著的基因型差异，峰值黏度以苏玉糊5号最高，苏压橘1号最低；峰值温度苏玉橘1号和苏主械5号无显若差异，但均高于渝韬7
号；热焙值、回生值、潮化范围和峰值指数不间品种间相对稳交
相关分析表明，峰值黏度与原样品热焙值和峰值
指数呈显著正相关；崩解值与糊化溢度及转变溢度，同生值与淀粉的终值黏度和同复值垒显著负相关。在本试验条件下，拔节期追氮总体上使精玉米食用品质降低，其中以苏玉帮5号在不追氮处理下的棚化和热力学待性较优，即峰值黏度、崩解值和热熔值较高，同生值较低。
关键词：鲜食精主米；拨节期追氮：糊化特性；胶凝特性；回生待性
文章编号：1008-505X(2011)01-0048-07
中图分类号：S513.01.062
文献标识码：A
Effectsofnitrogentopdressingatjointingstageonpastingand
thermal properties offresh waxy maize flour
LU Da-lei, GUO Huan-fen, DONG Ce, LU Wei-ping
(Key Laboratory of Crop Genetics and Physiology of Jiangsu Province/Key Laboratory of Crop Physiology, Ecology and Cultination in Middle and Lower Reaches of Yangte River of Ministry of Agriculwre/Yangzhou Unitersity, Yangzhou 225009, China)
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) de-creased, while pasting temperature (Pr) increased. The trough viscosity (TV), final viscosity (FV), setback(SB), gelatinization enthalpy (H,) and retrogradation enthalpy （H.) decrease first then increased. Percent-age of retrogradation (% R), conclusion temperature (T,), gelatinization range (R), and peak height index(PHI) were equilibrium among different N topdressing treatments in general. Genotypic differences to N topdress-ing 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 (T,) was similar between Suyunuol and Suyunuo5, and both were higher than Yunuo7. No clear differences were observed on H,, % R, R and PHI among three varieties. PV was positively correlated to H, and PHI. BD was negatively corelated to P,ro and transition temperature (T., T,, and T,). 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
收稿日期：2010-03-10
接受日期：2010-08-23
基金项目：国家自然科学基金（30971731，31000684）；扬州大学博士启动基金(2009087）资助。
作者简介：陆大雷（1980—），男，江苏沐阳人，博士，讲师，主要从事玉来品质生理研究。E-mail；ludalei0691@sinz.com；dllueyu.edu.cn
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