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Acta Agron Sin ›› 2009, Vol. 35 ›› Issue (3): 499-505.doi: 10.3724/SP.J.1006.2009.00499

• TILLAGE & CULTIVATION · PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Crystalline Structure and Pasting Properties of Starch in Eight Waxy Corn Cultivars Grown in Spring and Autumn

LU Da-Lei1;WANG De-Cheng1;ZHAO Jiu-Ran2;LU Wei-Ping1*   

  1. 1Key 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;2Maize Research Center, Beijing Academy of  Agricultural and Forestry Sciences, Beijing 100097, China
  • Received:2008-08-14 Revised:2008-10-06 Online:2009-03-12 Published:2009-01-16
  • Contact: LIU Wei-Ping

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Abstract:

X-ray diffraction technique is widely used in the study of crystal characteristics of starch granule. Waxy corn (Zea mays L.) has a higher crystallinity and better pasting properties than other kinds of corn, which is of good value in industry. The pasting properties of corn are affected by genotypes and growing conditions, and even regulated by the cultivation to some extent. Currently, there is rare knowledge on the differences of starch in waxy corn cultivars grown in different seasons. In this study, starch isolated from eight Chinese waxy corn cultivars grown in spring and autumn, were evaluated for crystalline structure and pasting properties using the X-ray Diffraction and Rapid Visco Analyzer, respectively. All starch samples showed a typical A-type diffraction pattern, indicating the growing season had no effect on it. However, the growing season significantly influenced the starch crystallinity and pasting properties. Starch from autumn-sown plant, compared with that from spring-sown plant, showed higher values in crystallinity, peak intensities (2θ = 15°, 17°, 18°, 20°, and 23°, respectively), peak viscosity, trough viscosity, final viscosity, and breakdown. The setback of starch of waxy corn was low, and that grown in autumn was significantly lower than that in spring. The crystallinity, peak intensity, and pasting characteristics were significantly different among the eight waxy corn cultivars. The crystallinity was positively correlated with the peak viscosity (r = 0.72, P < 0.01), breakdown (r = 0.85, P < 0.01), trough viscosity (r = 0.52, P < 0.05), pasting temperature (r = 0.55, P < 0.05), and negatively correlated to setback (r = -0.49, P < 0.05). The differences of pasting properties between growing seasons were mainly caused by the changed of crystallinity and peak intensity of starch in waxy corn.

Key words: Waxy corn, Starch, Growing season, Crystalline structure, Pasting properties

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