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Food Chem. 2019 Oct 1;294:187-193. doi: 10.1016/j.foodchem.2019.05.072. Epub 2019 May 8.

Effects of waterlogging at grain formation stage on starch structure and functionality of waxy maize.

Author information

1
Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China.
2
Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China.
3
Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China. Electronic address: dllu@yzu.edu.cn.

Abstract

The grain formation stage is a critical stage that affects grain starch quality and frequently overlaps the rainy season in southern China for waxy maize production. Two waxy maize varieties were grown under control and waterlogging conditions during grain formation (1-15 days after pollination) to probe the effects of oversaturated soil moisture on starch structural and functional characteristics. Results indicated that waterlogging during grain formation decreased the size of starch granule, proportion of large granule (d > 15 μm) and ratio of medium-length chains (DP 10-24) in amylopectin, whereas the percentage of high-molecular-weight molecules were increased. Compared with the control, the percentage of ordered starch was increased by waterlogging for both varieties. The changes in starch internal structure under waterlogging had no influence on thermal stability, increased the maximum thermal decomposition ratio and pasting temperatures, and reduced pasting viscosity characteristics in both varieties.

KEYWORDS:

Amylopectin chain length; Starch granule size; Thermal stability; Waterlogging; Waxy maize

PMID:
31126451
DOI:
10.1016/j.foodchem.2019.05.072
[Indexed for MEDLINE]

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