Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (23): 4793-4800.doi: 10.3864/j.issn.0578-1752.2011.23.004

• TILLAGE & CULTIVATION·PHYSIOLOGY & BIOCHEMISTRY·AGRICULTURE INFORMATION TECHNOLOGY • Previous Articles     Next Articles

Dynamics of Physicochemical Characteristics in Two Waxy Maize Varieties During Grain Filling

 LU  Da-Lei, YAN  Fa-Bao, LU  Wei-Ping   

  1. 1.扬州大学农学院/江苏省作物遗传生理重点实验室/农业部长江中下游作物生理生态与栽培重点开放实验室,  江苏扬州 225009
  • Received:2011-05-09 Online:2011-12-01 Published:2011-08-10

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Abstract: 【Objective】 The objective of the experiment is to study the dynamics of physicochemical characteristics for waxy maize flour during grain filling. 【Method】 The grain weight, grain volume, water content, starch content, protein content, starch granule size, crystalline type, iodine binding capacity, thermal and pasting characteristics at 10, 20, 30, and 40 days after pollination (DAP) during grain filling were studied using two waxy maize varieties (NQ01 and NQ11) as materials. 【Result】 With the proceeding of grain filling, grain dry weight and starch content gradually increased, water content, protein content and soluble sugar content gradually decreased, while grain fresh weight and volume increased first and fell later. Starch granule size rapidly enlarged from 10 to 20 DAP, while crystalline type and iodine binding capacity presented typical waxy character during grain filling. The results from differential scanning calorimetry (DSC) and rapid viscosity analyzer (RVA) showed that the pasting temperature and transition temperature (onset, peak and conclusion temperature) were gradually decreased, enthalpy of gelatinization was similar from 20 to 40 DAP and lowest at 10 DAP, while the changing tendency of viscosity characteristics and the percentage of retrogradation were different for the 2 varieties. 【Conclusion】Iodine binding capacity, crystalline type and setback presented typical waxy character. The physicochemical characteristics were different during grain filling and the changing of starch granule size and flour quality components content induced the changing of pasting and thermal characteristics, and the dynamics were different between the two varieties.

Key words: waxy maize, grain filling, physicochemical property

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