Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch,Journal of the Science of Food and Agriculture

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Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch
Journal of the Science of Food and Agriculture ( IF 3.3 ) Pub Date : 2020-09-12 , DOI: 10.1002/jsfa.10743
Jue Wang ₁ , Yuxiang Mao ₂ , Tianqi Huang ₁ , Weiping Lu ₁ , Dalei Lu ₁

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BACKGROUND Maize is frequently subjected to simultaneous water (drought or waterlogging) and heat (HS) stresses during grain formation in Southern China. This work examined the effect of high temperature combined with drought (HD) or waterlogging (HW) during grain formation on the starch physicochemical properties of two waxy maize hybrids, namely, Suyunnuo5 (SYN5) and Yunuo7 (YN7). RESULTS HS enlarged the starch granule size, and water stresses aggravated this effect. HS reduced the ratio of small-molecular-weight fractions for both hybrids, and HD aggravated this reduction only in SYN5. Relative crystallinity in SYN5 was increased by stresses, but that in YN7 was unaffected by HD, reduced by HS, and increased by HW. FTIR results showed that 1045/1022 cm-1 ratio in SYN5 was not influenced by HW but was increased by other stresses, and that in YN7 was increased by all stresses with the highest value induced by HW. Peak viscosity was decreased, whereas gelatinization temperatures and retrogradation percentage were increased by all stresses. These effects were exacerbated by combined heat and water stresses. The maximum decomposition rate was severely increased by HW. CONCLUSION Drought or waterlogging at grain formation stage aggravated the detrimental effects of HS on the starch physicochemical properties of waxy maize. This article is protected by copyright. All rights reserved.

更新日期：2020-09-12

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