Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage

文献类型： 外文期刊

第一作者： Tian, Xiaoyu

作者： Tian, Xiaoyu;Hu, Yafan;Gao, Yuan;Wang, Gang;Tai, Bowen;Yang, Bolei;Xing, Fuguo

作者机构：

关键词： Aspergillus flavus; Maize starch; Multi -scale structure; Physicochemical properties; Transcriptome

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：10.7； 五年影响因子：10.2 ）

ISSN： 0144-8617

年卷期： 2024 年 342 卷

页码：

收录情况： SCI

摘要： This study systematically analyzed the effect of Aspergillus flavus infection on the maize starch multi-scale structure, physicochemical properties, processing characteristics, and synthesis regulation. A. flavus infection led to a decrease in the content of starch, an increase in the content of reactive oxygen species (ROS) and malondialdehyde (MDA), a significant decrease in the activities of peroxidase (POD) and superoxide dismutase (SOD). In addition, A. flavus infection had a significant destructive effect on the double helix structure, relative crystallinity and lamellar structure of starch, resulting in the reduction of starch viscosity, affecting the viscoelastic properties of starch, and complicating the gel formation process. However, the eugenol treatment group significantly inhibited the growth of A. flavus during maize storage, protecting the multi-scale structure and processing characteristics of maize starch from being damaged. Transcriptome analysis showed that genes involved in carbohydrate synthesis in maize were significantly downregulated and genes involved in energy synthesis were significantly upregulated, indicating that maize converted its energy storage into energy synthesis to fight the invasion of A. flavus. These results of this study enriched the mechanism of quality deterioration during maize storage, and provide theoretical and technical support for the prevention of A. flavus infection during maize storage.

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