Response Mechanism of Starch Components and Properties in Waxy Wheats to Irrigation

doi:10.7668/hbnxb.20193517

Abstract

Abstract:

In order to identify the response of starch components and physicochemical properties of waxy wheat grains to irrigation,a split plot design was adopted under field conditions.The main plot consisted of two waxy wheat varieties(Linnuo 88,soft;Jinmai 99,hard),and the sub-region was treated with three types of irrigation(S₁,irrigation overwintering water;S₂,overwintering water + jointing water;S₃,overwintering water + jointing water + grouting water; CK,no irrigation),the effects of irrigation on grain yield,starch content,starch composition,particle size distribution,flour gelatinization characteristics and flour quality of two types of waxy wheat were analyzed. The results showed that the yield and constituent factors of two waxy wheat varieties increased with irrigation.Compared with S₁ and S₂, the average two-year Linnuo 88 S₃ treatment increased yield by 63.59% and 9.02%,and Jinmai 99 increased yield by 64.15% and 6.95%,respectively.The starch content of the two waxy wheat varieties under S₂ was the highest, which was 1.75 and 5.54 percentage points higher than CK, respectively. The amylopectin content of Linnuo 88 increased firstly and then decreased with the increase of irrigation,and S₂ treatment was significantly higher than the other treatments. The amylopectin content of Jinmai 99 decreased with the increase of irrigation,and that of S₁ treatment was significantly higher than the other treatments. The amylose/amylopectinratio of starch was the opposite. The particle size distribution of the tested grain starch granules ranged from 1.0 to 45.7 μm,and the number proportion distribution showed a single peak curve.Both volume proportion distribution and surface area proportion distribution of starch granules showed a double peak curve.With the increase of irrigation times,the number of B-type starch granules increased first and then decreased,flour gelatinization temperature first decreased and then increased,and the peak time moved forward,but S₂ irrigation treatment was the most significant;protein content,wet gluten content and sedimentation value all decreased with the increase of irrigation. Under this trial conditions,at the same time as stable output of overwintering water + jointing water,it could increase the starch content and B-type starch volume proportion of Linnuo 88,and reduce amylose/amylopectin ratio;while overwintering water + jointing water + grouting water could increase the yield and decrease amylose/amylopectin ratio of Jinmai 99,and improve the gelatinization characteristics of hard waxy wheat.Irrigation can effectively regulate the starch composition and particle size distribution of waxy wheat grains,thereby changing the physicochemical properties of starch.

Key words: Waxy wheat, Grain starch, Physicochemical properties, Yield, Irrigation

SHANG Baohua, DANG Jianyou, GAO Lu, ZHANG Huiyu, PEI Xuexia. Response Mechanism of Starch Components and Properties in Waxy Wheats to Irrigation[J]. Acta Agriculturae Boreali-Sinica, 2023, 38(1): 124-133. doi: 10.7668/hbnxb.20193517.

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References 32

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年份 Year	样品名称 Cultivar	处理 Treatments	淀粉含量/% Starch content	直链淀粉含量/% Amylose content	支链淀粉含量/% Amylopectin content	直/支 Amylose/ Amylopectin ratio
2019—2020	临糯88	CK	56.42±0.52b	4.76±0.02b	50.66±0.66b	0.094±0.001b
		S₁	53.78±0.68c	4.64±0.03b	49.14±0.54c	0.094±0.001b
		S₂	57.26±0.33a	4.98±0.04b	52.28±0.34a	0.095±0.001b
		S₃	56.84±0.45b	5.34±0.04a	51.50±0.71b	0.104±0.001a
	晋麦99号	CK	55.23±0.76c	6.21±0.03c	49.02±1.09c	0.127±0.001c
		S₁	57.35±0.10b	5.92±0.06c	51.43±0.98a	0.115±0.001d
		S₂	58.34±0.98a	7.81±0.05a	50.53±0.65b	0.155±0.001a
		S₃	57.25±0.44b	6.78±0.05b	50.47±0.87b	0.134±0.001b
2020—2021	临糯88	CK	55.28±0.56b	5.21±0.03b	49.07±0.66b	0.104±0.001b
		S₁	52.60±0.68c	5.17±0.03b	47.43±0.69c	0.109±0.001b
		S₂	56.39±0.76a	5.37±0.04b	51.02±1.01a	0.105±0.001b
		S₃	55.75±0.89b	6.09±0.04a	49.66±1.11b	0.123±0.001a
	晋麦99号	CK	53.13±0.46c	6.97±0.05c	46.17±0.88c	0.151±0.001c
		S₁	55.98±0.59a	6.56±0.03c	49.42±0.76a	0.133±0.001d
		S₂	56.02±0.69a	8.42±0.02a	47.60±0.58b	0.177±0.001a
		S₃	55.13±0.89b	7.78±0.01b	47.35±0.87b	0.164±0.001b

年份 Year	样品名称 Cultivar	处理 Treatments	淀粉含量/% Starch content	直链淀粉含量/% Amylose content	支链淀粉含量/% Amylopectin content	直/支 Amylose/ Amylopectin ratio
2019—2020	临糯88	CK	56.42±0.52b	4.76±0.02b	50.66±0.66b	0.094±0.001b
		S₁	53.78±0.68c	4.64±0.03b	49.14±0.54c	0.094±0.001b
		S₂	57.26±0.33a	4.98±0.04b	52.28±0.34a	0.095±0.001b
		S₃	56.84±0.45b	5.34±0.04a	51.50±0.71b	0.104±0.001a
	晋麦99号	CK	55.23±0.76c	6.21±0.03c	49.02±1.09c	0.127±0.001c
		S₁	57.35±0.10b	5.92±0.06c	51.43±0.98a	0.115±0.001d
		S₂	58.34±0.98a	7.81±0.05a	50.53±0.65b	0.155±0.001a
		S₃	57.25±0.44b	6.78±0.05b	50.47±0.87b	0.134±0.001b
2020—2021	临糯88	CK	55.28±0.56b	5.21±0.03b	49.07±0.66b	0.104±0.001b
		S₁	52.60±0.68c	5.17±0.03b	47.43±0.69c	0.109±0.001b
		S₂	56.39±0.76a	5.37±0.04b	51.02±1.01a	0.105±0.001b
		S₃	55.75±0.89b	6.09±0.04a	49.66±1.11b	0.123±0.001a
	晋麦99号	CK	53.13±0.46c	6.97±0.05c	46.17±0.88c	0.151±0.001c
		S₁	55.98±0.59a	6.56±0.03c	49.42±0.76a	0.133±0.001d
		S₂	56.02±0.69a	8.42±0.02a	47.60±0.58b	0.177±0.001a
		S₃	55.13±0.89b	7.78±0.01b	47.35±0.87b	0.164±0.001b

年份 Year	品种 Cultivar	处理 Treatment	体积占比Volume ratio		表面积占比Surface ratio		数目占比Number ratio
年份 Year	品种 Cultivar	处理 Treatment	B (<10 μm)	A (≥10 μm)	B (<10 μm)	A (≥10 μm)	B (<10 μm)	A (≥10 μm)
2019—2020	临糯88	CK	15.13±0.03d	84.87±0.03a	54.59±0.02d	45.41±0.02a	99.08±0.03c	0.92±0.03a
		S₁	21.97±0.05b	78.03±0.05c	64.82±0.03b	35.18±0.03c	99.35±0.04b	0.65±0.04b
		S₂	26.51±0.03a	73.49±0.03d	69.94±0.03a	30.06±0.03d	99.52±0.02a	0.48±0.02c
		S₃	20.65±0.04c	79.35±0.04b	62.58±0.03c	37.42±0.03b	99.34±0.06b	0.66±0.06b
	晋麦99号	CK	21.87±0.02a	78.13±0.02c	65.55±0.02a	34.45±0.02d	99.34±0.04a	0.66±0.04d
		S₁	15.57±0.01c	84.40±0.01a	57.28±0.04d	42.72±0.04a	99.08±0.03d	0.92±0.03a
		S₂	22.15±0.02a	77.85±0.02c	61.77±0.05b	38.23±0.05c	99.24±0.02b	0.76±0.02c
		S₃	17.22±0.03b	82.78±0.03b	57.90±0.03c	42.10±0.03b	99.12±0.03c	0.88±0.03b
2020—2021	临糯88	CK	14.11±0.03d	85.85±0.03a	53.55±0.02d	46.45±0.02a	99.07±0.03c	0.93±0.03a
		S₁	20.96±0.02b	79.04±0.02c	63.81±0.04b	36.19±0.04c	99.33±0.02b	0.67±0.02b
		S₂	25.51±0.02a	74.49±0.02d	68.94±0.04a	31.06±0.04d	99.49±0.03a	0.51±0.03c
		S₃	19.62±0.01c	80.38±0.01b	61.58±0.03c	38.42±0.03b	99.34±0.01b	0.66±0.01b
	晋麦99号	CK	22.82±0.03a	77.18±0.03c	66.53±0.04a	33.47±0.04d	99.31±0.07a	0.69±0.07d
		S₁	16.55±0.04c	83.45±0.04a	58.27±0.03d	41.73±0.03a	99.09±0.03d	0.91±0.03a
		S₂	23.08±0.03a	76.92±0.03c	62.77±0.02b	37.23±0.02c	99.26±0.06b	0.74±0.06c
		S₃	18.29±0.04b	81.81±0.04b	58.98±0.03c	41.02±0.03b	99.14±0.03c	0.86±0.03b

年份 Year	品种 Cultivar	处理 Treatment	体积占比Volume ratio		表面积占比Surface ratio		数目占比Number ratio
年份 Year	品种 Cultivar	处理 Treatment	B (<10 μm)	A (≥10 μm)	B (<10 μm)	A (≥10 μm)	B (<10 μm)	A (≥10 μm)
2019—2020	临糯88	CK	15.13±0.03d	84.87±0.03a	54.59±0.02d	45.41±0.02a	99.08±0.03c	0.92±0.03a
		S₁	21.97±0.05b	78.03±0.05c	64.82±0.03b	35.18±0.03c	99.35±0.04b	0.65±0.04b
		S₂	26.51±0.03a	73.49±0.03d	69.94±0.03a	30.06±0.03d	99.52±0.02a	0.48±0.02c
		S₃	20.65±0.04c	79.35±0.04b	62.58±0.03c	37.42±0.03b	99.34±0.06b	0.66±0.06b
	晋麦99号	CK	21.87±0.02a	78.13±0.02c	65.55±0.02a	34.45±0.02d	99.34±0.04a	0.66±0.04d
		S₁	15.57±0.01c	84.40±0.01a	57.28±0.04d	42.72±0.04a	99.08±0.03d	0.92±0.03a
		S₂	22.15±0.02a	77.85±0.02c	61.77±0.05b	38.23±0.05c	99.24±0.02b	0.76±0.02c
		S₃	17.22±0.03b	82.78±0.03b	57.90±0.03c	42.10±0.03b	99.12±0.03c	0.88±0.03b
2020—2021	临糯88	CK	14.11±0.03d	85.85±0.03a	53.55±0.02d	46.45±0.02a	99.07±0.03c	0.93±0.03a
		S₁	20.96±0.02b	79.04±0.02c	63.81±0.04b	36.19±0.04c	99.33±0.02b	0.67±0.02b
		S₂	25.51±0.02a	74.49±0.02d	68.94±0.04a	31.06±0.04d	99.49±0.03a	0.51±0.03c
		S₃	19.62±0.01c	80.38±0.01b	61.58±0.03c	38.42±0.03b	99.34±0.01b	0.66±0.01b
	晋麦99号	CK	22.82±0.03a	77.18±0.03c	66.53±0.04a	33.47±0.04d	99.31±0.07a	0.69±0.07d
		S₁	16.55±0.04c	83.45±0.04a	58.27±0.03d	41.73±0.03a	99.09±0.03d	0.91±0.03a
		S₂	23.08±0.03a	76.92±0.03c	62.77±0.02b	37.23±0.02c	99.26±0.06b	0.74±0.06c
		S₃	18.29±0.04b	81.81±0.04b	58.98±0.03c	41.02±0.03b	99.14±0.03c	0.86±0.03b

年份 Year	品种 Cultivar	处理 Treatment	峰值黏度/cP Peak viscosity	峰谷黏度/cP Hold trough	稀懈值/cP Break down	最终黏度/cP Final viscosity	回生值/cP Setback	峰值时间/min Pasting time	糊化温度/℃ Pasting temperature
2019—2020	临糯88	CK	2 267.0±2.4c	986.0±1.8a	1 278.0±1.8c	1 386.0±3.2a	408.0±1.6a	3.96±0.09a	69.60±0.19a
		S₁	2 401.0±1.9a	995.0±2.3a	1 389.0±2.0a	1 378.0±2.2a	384.0±2.0a	3.68±0.11b	68.80±0.10c
		S₂	2 334.0±2.1b	990.0±2.0a	1 334.0±2.3b	1 325.0±2.0a	343.0±1.4b	3.67±0.06b	68.78±0.11c
		S₃	2 301.0±2.4b	944.0±1.7a	1 366.0±1.7ab	1 287.0±1.6b	340.0±1.6b	3.44±0.07c	69.50±0.13b
	晋麦99号	CK	2 598.0±2.0c	1 086.0±2.3b	1 498.0±2.2c	1 434.0±2.2b	356.0±1.1b	3.96±0.04a	68.70±0.14a
		S₁	2 704.0±1.9b	1 069.0±2.2c	1 586.0±2.4b	1 422.0±2.4b	366.0±0.8b	3.77±0.03b	68.70±0.08a
		S₂	2 678.0±3.0b	1 061.0±2.5c	1 597.0±2.7b	1 409.0±1.6c	354.0±1.2b	3.77±0.04b	67.90±0.20b
		S₃	2 923.0±2.4a	1 167.0±2.0a	1 666.0±3.0a	1 512.0±2.6a	398.0±0.6a	3.54±0.02c	68.00±0.09b
2020—2021	临糯88	CK	2 238.0±1.8c	977.0±2.5a	1 261.0±2.4b	1 379.0±3.0a	402.0±1.3a	3.93±0.04a	69.40±0.05a
		S₁	2 369.0±2.0a	986.0±2.7a	1 383.0±2.2a	1 371.0±3.4a	385.0±2.0b	3.67±0.05b	67.80±0.11c
		S₂	2 297.0±2.2b	980.0±3.0a	1 317.0±2.0a	1 316.0±2.6a	336.0±1.4c	3.67±0.03b	67.80±0.07c
		S₃	2 280.0±2.4b	924.0±2.4b	1 356.0±2.2a	1 262.0±3.0b	338.0±1.4c	3.47±0.05c	68.50±0.12b
	晋麦99号	CK	2 568.0±2.0c	1 075.0±2.0b	1 493.0±2.0d	1 422.0±2.0b	347.0±0.9b	3.93±0.03a	67.70±0.06b
		S₁	2 637.0±1.8b	1 060.0±3.0b	1 577.0±1.8b	1 412.0±2.4b	353.0±0.6b	3.73±0.05b	67.70±0.06b
		S₂	2 592.0±2.2c	1 051.0±2.4b	1 541.0±2.4c	1 399.0±2.6c	348.0±1.4b	3.73±0.05b	66.90±0.11c
		S₃	2 811.0±2.0a	1 154.0±2.0a	1 657.0±2.0a	1 523.0±2.0a	378.0±1.2a	3.60±0.03c	67.00±0.09c

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