Effects of Nitrogen Application Amount on Content of Protein Components and Processing Quality of Wheat Grain

Effects of nitrogen application amount on content of protein components and processing quality of wheat grain were studied. The results showed that increase application of nitrogen significantly improved content of protein components by different extent. Rations of albumin, globulin and glutenin to total protein increased with the increase of nitrogen fertilizer application, and ratios of gliadin and other protein decreased. The formation date of albumin, globulin and glutenin was earlier than that of gliadin. The formation date of gliadin varied with cultivars and nitrogen rates. Nitrogen delayed the formation date of gliadin, but increased gliadin synthesis rate in mid and later grain filling stage. Application of nitrogen fertilizer significantly increased wet gluten content and SDS sekimentation volume, prolonged dough development time, stability time and breakdown time, and improved its water absorption, decreased mixing tolerance index and degree of softening, increased valorimenter value, and subsequently improved the processing quality of wheat grains.