• 主题
高级搜索  >
历史搜索 清空历史
首页> 中文期刊> 《农业科学学报（英文版）》 >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

         
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

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.

著录项

  • 来源
    《农业科学学报（英文版）》 |2016年第2期|309-316|共8页
  • 作者

    LU Da-lei; YANG Huan; SHEN Xin; LU Wei-ping;

  • 作者单位

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,P.R.China;

    Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops,Yangzhou University,Yangzhou 225009,P.R.China;

  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号