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Acta Agron Sin ›› 2010, Vol. 36 ›› Issue (11): 1998-2003.doi: 10.3724/SP.J.1006.2010.01998

• RESEARCH ACTIVITIES • Previous Articles     Next Articles

Starch Granule Size Distribution and Thermal Properties in Eight Waxy Maize Cultivars Grown in Spring and Autumn

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:2010-03-08 Revised:2010-05-29 Online:2010-11-12 Published:2010-08-30
  • Contact: LU Wei-Ping，E-mail：wplu@yzu.edu.cn, Tel：0514-87979377

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Abstract: Starch granule is the basic composition in starch and affects the starch physicochemical properties. In the study, starch isolated from eight Chinese waxy maize cultivars sown in spring and autumn was evaluated for granule size distribution and thermal properties using the laser diffraction particle size analyzer and differential scanning calorimetry, respectively. The results presented that the most number of starch granule size was less than 13 μm, with the percentage between 71.7% and 84.3%. The distribution frequency showed a typical two-peak curve in starch granule volume and surface area, the starch granule with the diameter higher than 17 μm accounted for the highest percentage, followed by that with the diameter between 9 and 13 μm, and that with the diameter lower than 9 μm was the lowest. Compared with spring sown plant, autumn sown plant presented higher volume and surface area percentage of starch granule less than 17 μm, and increased the number of starch granule less than 9 μm. Among thermal characteristics, in autumn sown treatments, transition temperature (onset-, peak-, and conclusion temperature), peak height index and percentage of retrogradation were decreased; gelatinization range was enlarged, whereas the gelatinization enthalpy was similar in two treatments in general. With the finding of previous study, the volume percentage of starch granule of 9–13 μm and 13–17 μm was positively correlated to crystallinity, peak viscosity and breakdown, and negatively correlated to peak temperature and percentage of retrogradation; that of higher than 17 μm was negatively correlated to crystallinity, peak viscosity and breakdown, and positively correlated to peak temperature and percentage of retrogradation. The change of starch granule size distribution among different growing seasons for waxy maize resulted in the change of thermal and pasting properties.

Key words: Waxy maize starch, Growing season, Granule size distribution, Thermal properties

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[1] LIU Da-Lei, GUO Huan-Fen, DONG Ce, LIU Wei-Beng. Starch Physicochemical Characteristics and Granule Size Distribution at Apical, Middle and Basal Ear Positions in Normal, Sweet, and Waxy Maize [J]. Acta Agronomica Sinica, 2011, 37(02): 331-338.
[2] LU Da-Lei;WANG De-Cheng;ZHAO Jiu-Ran;LU Wei-Ping. Crystalline Structure and Pasting Properties of Starch in Eight Waxy Corn Cultivars Grown in Spring and Autumn [J]. Acta Agron Sin, 2009, 35(3): 499-505.
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