Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch
Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch
复制标题
灌浆期热胁迫对糯玉米淀粉结构和热性能的影响
DOI：
10.1016/j.foodchem.2013.07.089
复制
发表时间：
2014-01-15
期刊：
影响因子：
8.8
通讯作者：
Shi, Yong-Cheng
中科院分区：
文献类型：
--
作者：
Lu, Dalei;Shen, Xin;Shi, Yong-Cheng
阐明糯玉米淀粉的理化特性对热胁迫的响应可以改变淀粉的品质。研究了灌浆期(授粉后1~40d)热胁迫对4个糯玉米品种淀粉结构和热特性的影响。高温胁迫和对照灌浆期间的平均昼夜温度分别为35.2/16.1℃和27.4/15.6℃。灌浆过程中的高温胁迫增加了淀粉的平均颗粒大小和支链淀粉中长链的比例。高温胁迫下的淀粉颗粒表现出更多的点蚀或凹凸不平的表面。对热应激反应的X射线峰值强度随品种变化而变化。灌浆过程中的热胁迫降低了膨胀势，提高了糊化温度和回生百分率，但对糊化热没有影响。总之，灌浆过程中的热应激显著影响糯玉米淀粉的结构特征，从而改变其膨胀和热物性。(C)2013爱思唯尔有限公司版权所有。
Clarifying the waxy maize starch physicochemical characteristics response to heat stress could modify starch quality. The effects of heat stress during grain filling (1-40 day after pollination) on starch structure and thermal properties of four waxy maize varieties were investigated. The mean day/night temperature during grain filling for heat stress and control treatments was 35.2/16.1 degrees C and 27.4/15.6 degrees C, respectively. Heat stress during grain filling increased the starch average granule size and the proportion of long chains in amylopectin. Starch granules under heat stress presented more pitting or uneven surfaces. X-ray peak intensities in response to heat stress were variety dependent. Heat stress during grain filling decreased the swelling power and increased the gelatinization temperature and retrogradation percentage, while the gelatinization enthalpy was not affected. In conclusion, heat stress during grain filling significantly affected structural characteristics of waxy maize starch and consequently, changed its swelling and thermal properties.(C) 2013 Elsevier Ltd. All rights reserved.