DOI: 10.57760/sciencedb.17810
title: Effects of waterlogging at jointing stage on starch particle size distribution and pasting properties of soft wheat
title: 拔节期渍水对软质小麦淀粉粒度分布与糊化参数的影响

description: The yield and composition factors were measured during the maturity period. A representative sample of 1 m2 was selected from each plot to investigate the number of ears, and 30 wheat plants were randomly selected to investigate the number of grains per ear. Harvest 3 m2 per community, sun dry and thresh, measure the weight and yield of 1000 grains. The determination of grain quality traits: Wheat grains harvested during the mature stage are stored in a refrigerated room for 3 months. The starch content, protein content, and wet gluten content of the grains are measured using Perten's DA 7200 near-infrared analyzer. Extraction and Analysis of 3 Starch Grains Weigh 3g of mature wheat grains, add 25 mL of distilled water and soak for 24 hours; Grind the mixture in a mortar and pass it through a 200 mesh sieve. Centrifuge for 10 minutes at 1500 × g, discard the supernatant, and repeat 3 times; Add 25 mL, 2 mol L-1 NaCl, vortex mix, centrifuge the homogenate, centrifuge at 1500 × g for 10 minutes, discard the supernatant, and repeat 3 times. Using the above method, add 25 mL of 0.2% NaOH, 2% SDS, and distilled water in sequence, mix in a vortex, centrifuge at 1500 × g, discard the supernatant, finally add 10 mL of acetone, air dry in a cool place, and store in a refrigerator at -18 ℃. Perform particle size analysis using the LS13320 diffraction particle size analyzer from Beckman Coulter, USA. 4. The viscosity parameters of starch were determined using LABORATORY MILL3100 grinding powder from Perten company. Weigh 3 g of flour and put it into an aluminum box. Add 25 mL of distilled water and place it in a starchmaster-2 rapid viscosity analyzer to measure peak viscosity, low valley viscosity, final viscosity, slack value, and rebound value. 
description: The yield and composition factors were measured during the maturity period. A representative sample of 1 m2 was selected from each plot to investigate the number of ears, and 30 wheat plants were randomly selected to investigate the number of grains per ear. Harvest 3 m2 per community, sun dry and thresh, measure the weight and yield of 1000 grains. The determination of grain quality traits: Wheat grains harvested during the mature stage are stored in a refrigerated room for 3 months. The starch content, protein content, and wet gluten content of the grains are measured using Perten's DA 7200 near-infrared analyzer. Extraction and Analysis of 3 Starch Grains Weigh 3g of mature wheat grains, add 25 mL of distilled water and soak for 24 hours; Grind the mixture in a mortar and pass it through a 200 mesh sieve. Centrifuge for 10 minutes at 1500 × g, discard the supernatant, and repeat 3 times; Add 25 mL, 2 mol L-1 NaCl, vortex mix, centrifuge the homogenate, centrifuge at 1500 × g for 10 minutes, discard the supernatant, and repeat 3 times. Using the above method, add 25 mL of 0.2% NaOH, 2% SDS, and distilled water in sequence, mix in a vortex, centrifuge at 1500 × g, discard the supernatant, finally add 10 mL of acetone, air dry in a cool place, and store in a refrigerator at -18 ℃. Perform particle size analysis using the LS13320 diffraction particle size analyzer from Beckman Coulter, USA. 4. The viscosity parameters of starch were determined using LABORATORY MILL3100 grinding powder from Perten company. Weigh 3 g of flour and put it into an aluminum box. Add 25 mL of distilled water and place it in a starchmaster-2 rapid viscosity analyzer to measure peak viscosity, low valley viscosity, final viscosity, slack value, and rebound value.