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Acta Agron Sin ›› 2010, Vol. 36 ›› Issue (12): 2170-2178.doi: 10.3724/SP.J.1006.2010.02170


Differences of Physicochemical Properties for Waxy Maize Flour at Fresh and Maturity Stages

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:2010-01-25 Revised:2010-06-29 Online:2010-12-12 Published:2010-10-09
  • Contact: LU Wei-Ping,E-mail:wplu@yzu.edu.cn,Tel:0514-87979377

Abstract: Understanding the differences of physicochemical properties of flours from different waxy maize cultivars at fresh and maturity stages could make its utilization proper. In the study, the flour physicochemical properties of five waxy maize cultivars at fresh and maturity stages were measured. The results indicated that the λmax was similar at two stages and presented typical waxy character. Heshengnuo 1512 harvested at maturity presented higher blue value (BV), whereas the other four cultivars had similar BV at two harvest stages. The flour presented higher starch content and lower protein content when the maize was harvested at maturity. The crystallinity and swell power at maturity were higher than those at fresh, whereas the solubility and light transmittance were lower at maturity, and the responses of the physicochemical characteristics to harvest stage were different for different cultivars. Zhongnuo 319 harvested at fresh presented higher viscosity characteristics and lower pasting temperature, whereas the viscosity properties for the other four cultivars were better at maturity, and Yuecainuo1 could not paste at fresh. Differential scanning calorimetry (DSC) results demonstrated that flour at maturity had lower transition temperature (onset, peak, and conclusion temperature), enthalpy of gelatinization (DHgel), peak height index (PHI) and wider gelatinization range (R), whereas the percentage of retrogradation (%R) was lower at fresh. Λmax was positively correlated to peak viscosity (r=0.63, P<0.05), and negatively correlated to pasting temperature (r= -0.86, P<0.01). Crystallinity was negatively correlated to pasting temperature (r = -0.70, P<0.05), and positively correlated to DHgel (r=0.74, P<0.01), PHI (r=0.62, P<0.05) and enthalpy of retrogradation (DHret) (r=0.74, P<0.01). %R was positively correlated to BV (r=0.64, P<0.05), λmax (r=0.61, P<0.05), crystallinity (r=0.69, P<0.05), and DHret (r=0.96, P<0.01). Among the five cultivars, Zhongnuo 319 harvested at fresh presented higher starch content, crystallinity, and viscosity characteristics, which makes it better in fresh eating quality. Yuecainuo 1 at both harvest stages had the lowest %R among the cultivars, indicating its advantage using for the food that needs lower retrogradation.

Key words: Waxy maize flour, Harvest date, Physicochemical properties

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