为明确拔节期渍水对软质小麦淀粉粒度分布与糊化特性的影响。在大田条件下，于2021—2023年，选用软质小麦品种华成1688和荃麦725为试验材料，设对照(CK)和渍水(WL) 2种处理，在小麦拔节期进行连续10 d的渍水处理，研究拔节期渍水对软质小麦淀粉粒度分布及黏度参数的影响及其相互关系。结果表明，与对照相比，拔节期渍水胁迫通过降低小麦穗数、穗粒数及千粒重，从而降低小麦产量，籽粒湿面筋含量、蛋白质含量显著降低，淀粉含量显著增加。拔节期渍水胁迫抑制了小麦胚乳B淀粉的产生和生长，使小麦B型淀粉粒体积、表面积及数目百分比显著降低，其中主要影响2.8~10 μm的淀粉粒；A型淀粉粒体积、表面积百分比显著增加，以影响其中10~22 μm的淀粉粒为主，渍水胁迫对A型淀粉粒数目百分比无显著性影响。渍水胁迫后，面粉峰值黏度、低谷黏度、最终黏度、稀懈值及回升值显著增加。可见，拔节期渍水胁迫改变了小麦淀粉粒度分布，通过降低B型淀粉粒占比，增加A型淀粉粒占比，进而增加峰值黏度等糊化参数，最终影响小麦籽粒品质。
The objective of this study is to clarify the effect of waterlogging at jointing stage on starch particle size distribution and pasting properties in soft wheat. Under field conditions, from 2021 to 2023, the soft wheat varieties Huachengmai 1688 and Quanmai 725 were selected as the test materials, and two treatments of control (CK) and waterlogging (WL) were conducted. The waterlogging treatment was carried out for 10 consecutive days at jointing stage of wheat to study the effect of waterlogging at jointing stage on the starch particle size distribution and viscosity parameters of soft wheat and their relationship. The results showed that, compared with the control, waterlogging stress at jointing stage reduced wheat yield by reducing spike number, grain number per spike, and 1000-grain weight. The wet gluten content and protein content of grains were significantly reduced, and the starch content was significantly increased. Waterlogging stress at jointing stage inhibited the production and growth of B-type starch in wheat endosperm, and significantly reduced the volume, surface area, and the number percentage of B-type starch granules, mainly affecting 2.8?10 μm starch granules. The volume and surface area percentage of A-type starch granules increased significantly, mainly affecting 10?22 μm starch granules. Waterlogging stress had no significant effect on the percentage of A-type starch granules. After waterlogging stress, the peak viscosity, trough viscosity, final viscosity, breakdown, and setback of wheat increased significantly. In conclusion, waterlogging stress at jointing stage changed the starch particle size distribution of wheat. By reducing the proportion of B-type starch granules, increasing the proportion of A-type starch granules and the viscosity parameters such as peak viscosity were increased, and finally the yield and quality of wheat were affected.