Effects of waterlogging after pollination on the physicochemical properties of starch from waxy maize

文献类型： 外文期刊

第一作者： Lu, Dalei

作者： Lu, Dalei;Cai, Xuemei;Lu, Weiping;Shi, Yaxing;Zhao, Jiuran

作者机构：

关键词： Crystallinity;Pasting;Swelling;Thermal;Waterlogging;Waxy maize starch

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Waterlogging frequently occurs in Southern China in summer and significantly affects waxy maize growth. This study investigated the physicochemical properties of starch from six waxy maize varieties exposed to waterlogging for 1-7 days after pollination. Waterlogging decreased the starch granule size. Starch maximum absorption wavelength, iodine-binding capacity, crystallinity, and peak intensities in response to waterlogging depended on varieties. Swelling power and solubility in response to waterlogging increased in Wannuo5 and decreased in the other five varieties. Gelatinization and pasting temperatures were only slightly affected by waterlogging. Gelatinization enthalpy was unaffected in Nongkeyu301, increased in Guangbainuo5, and decreased in the other four varieties. Peak and breakdown viscosities decreased and retrogradation percentage increased when plants were subjected to waterlogging after pollination. In conclusion, waterlogging decreased starch granule size, crystallinity, swelling power, and solubility, resulting in deteriorated starch quality (i.e., low swelling, less sticky and easy to retrograde). (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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