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  • Title: Effects of heat stress during grain filling on the structure and thermal properties of waxy maize starch.
    Author: Lu D, Shen X, Cai X, Yan F, Lu W, Shi YC.
    Journal: Food Chem; 2014 Jan 15; 143():313-8. PubMed ID: 24054245.
    Abstract:
    Clarifying the waxy maize starch physicochemical characteristics response to heat stress could modify starch quality. The effects of heat stress during grain filling (1-40day 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°C and 27.4/15.6°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.
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