Effects of high temperature during grain filling on physicochemical properties of waxy maize starch
Effects of high temperature during grain filling on physicochemical properties of waxy maize starch
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灌浆期高温对糯玉米淀粉理化性质的影响
DOI：
10.1016/s2095-3119(15)61095-4
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发表时间：
2016-02
影响因子：
4.8
通讯作者：
Lu Wei-ping
中科院分区：
文献类型：
--
作者：
Lu Da-lei;Yang Huan;Shen Xin;Lu Wei-ping
了解糯玉米淀粉理化特性对灌浆期高温胁迫的响应，有助于改善糯玉米淀粉品质。以4个糯玉米品种为材料，研究了灌浆前期（授粉后1-15 d，DAP）和后期（16-30 DAP）高温胁迫对籽粒淀粉理化特性的影响。苏玉糯5号仅在灌浆后期高温处理后结晶度增加。热应激对消化率和膨胀力的影响因品种和阶段而异。总体而言，籽粒发育早期的热胁迫增加了膨胀势，灌浆后期的高温增加了消化率。相关性分析结果表明，粒径大的淀粉溶胀性好，易消化。响应于热应力的峰值、谷值、最终和击穿粘度取决于阶段和品种。在一般情况下，峰值，谷值和最终粘度下降和增加热应力在早期籽粒形成和后期灌浆阶段，分别，而崩溃和挫折粘度是相似的三个处理。热胁迫提高了糊化温度和回生率。糊化范围在1-15 DAP的热胁迫下降低，但在16-30 DAP的热胁迫下保持不变。在16-30 DAP高温处理的淀粉消化率和峰值粘度高于1-15 DAP高温处理的淀粉，老化率低于1-15 DAP高温处理的淀粉。因此，籽粒形成早期的热胁迫严重影响淀粉的理化性质。
Understanding the waxy maize starch physicochemical properties response to heat stress during grain filling could improve starch quality. The effects of heat stress during early (1–15 days after pollination, DAP) and late (16–30 DAP) grain filling stages on the starch physicochemical properties of four waxy maize varieties were evaluated. Crystallinity only increased in Suyunuo 5 after exposure to high temperature at late grain filling stage. The effects of heat stress on digestibility and swelling power were dependent on varieties and stages. Generally, swelling power was increased by heat stress at early grain development stage and digestibility was increased by high temperature at late grain filling stage, respectively. The results of correlation analysis indicated the starch with large granule size could swell well and easy digest. Peak, trough, final, and breakdown viscosities in response to heat stress were dependent on stages and varieties. In general, peak, trough and final viscosities were decreased and increased by heat stress at early grain formation and late grain filling stages, respectively; whereas the breakdown and setback viscosities were similar among the three treatments. Heat stress increased the gelatinization temperatures and retrogradation percentage. Gelatinization range decreased under heat stress at 1–15 DAP but remained constant under heat stress at 16–30 DAP in all varieties. The starch exposed to high temperature at 16–30 DAP presented higher digestibility and peak viscosity and lower retrogradation percentage than those at 1–15 DAP. Therefore, heat stress at early grain formation stage severely affects the physicochemical properties of starch.
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影响因子：
30.7
作者：
Lobell, David B.;Hammer, Graeme L.;Schlenker, Wolfram
通讯作者：
Schlenker, Wolfram
直链淀粉含量不同的大米 (Oryza sativa L.) 粉和淀粉的消化率和理化特性
影响因子：
11.2
作者：
Zhu Lijia;Liu Qiaoquan;Wilson Jeff D.;Gu Minghong;Shi Yongcheng
通讯作者：
Shi Yongcheng
DOI：
--
发表时间：
2006
期刊：
Acta Agronomica Sinica
影响因子：
--
作者：
Zhang Guo;W. Shao;Ji Zhi
通讯作者：
Zhang Guo;W. Shao;Ji Zhi
灌浆期热胁迫对糯玉米淀粉结构和热性能的影响
影响因子：
8.8
作者：
Lu, Dalei;Shen, Xin;Shi, Yong-Cheng
通讯作者：
Shi, Yong-Cheng
影响因子：
5.5
作者：
Sandhu, KS;Singh, N;Kaur, M
通讯作者：
Kaur, M