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Acta Agronomica Sinica ›› 2011, Vol. 37 ›› Issue (02): 331-338.doi: 10.3724/SP.J.1006.2011.00331


Starch Physicochemical Characteristics and Granule Size Distribution at Apical, Middle and Basal Ear Positions in Normal, Sweet, and Waxy Maize

LU Da-Lei,GUO Huan-Fen,DONG Ce,LU Wei-Ping*   

  1. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Crop Physiology, Ecology and Cultivation in Middle and Lower Reaches of Yangtze River of Ministry of Agriculture, Yangzhou University, Yangzhou 225009, China
  • Received:2010-03-12 Revised:2010-05-29 Online:2011-02-12 Published:2010-12-15
  • Contact: 陆卫平, E-mail: wplu@yzu.edu.cn, Tel: 0514-87979377

Abstract: The starch physicochemical characteristics and granule size distribution at different ear positions (apical, middle, and basal) were studied using normal, sweet, and waxy maize. The results indicated that values of viscosity characteristics for sweet maize starch were higher at apical position. Normal maize starch peak viscosity (PV) and breakdown (BD) were higher at apical position; while setback (SB) was similar for three positions. Waxy maize starch presented the highest BD at apical position; while PV and SB were similar for three positions. The transition temperature (onset-, peak-, and conclusion temperatures) was higher at basal position for sweet maize, similar among three positions for normal maize, and higher at middle position for waxy maize. The change tendency for the enthalpy of gelatinization among three ear positions was different for three types of maize. Starch granule volume distribution frequency showed a typical two-peak curve. The percentage for starch granule diameter higher than 17 μm was the lowest at apical position and the highest at middle position. Iodine binding capacity was similar among three positions for waxy maize, whereas it was the lowest at apical position for sweet and normal maize. Correlations of starch granule volume distribution and iodine binding capacity with pasting and thermal characteristics indicated that the differences for pasting and thermal characteristics among different ear positions were resulted from the differences for starch granule size distribution and chain-length.

Key words: Maize starch, Pasting property, Thermal property, Ear position, Granule size distribution, Iodine binding capacity

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