灌浆结实期水分胁迫对糯玉米粉理化特性的影响

doi:10.3864/j.issn.0578-1752.2013.01.004

Abstract

Abstract: 【Objective】 Understanding the effects of water stress during grain filling on physicochemical properties of waxy maize flour.【Method】A negative pressure water supplying and controlling pot device was used to control different soil moisture contents (SMC) by setting the water supply tension of the device at different values. The effects of water stress (relative SMC was 90%, 75%, and 60%, indicated the water supply was excessive, moderate, and deficient, respectively) during grain filling on physicochemical properties of waxy maize flour were studied using Suyunuo5 and Yunuo7 as test materials.【Result】Among different pasting characteristics, trough viscosity, final viscosity, setback and pasting temperature were not affected by water status, while the lower peak viscosity and breakdown were presented when SMC was deficient. The results of differential scanning calorimetry observed that enthalpy of gelatinization and conclusion temperature were similar among different water treatments; onset and peak temperature was higher at deficient water supply treatments. Compared with moderate SMC, both excessive and deficient SMC increased the percentage of retrogradation. The average granule diameter and percentage of starch granule size that diameter ＞17 μm were the lowest when SMC was moderate for Suyunuo5, while it was the highest for Yunuo7. Λmax was the lowest when SMC was moderate and it was the highest when SMC was deficient for both varieties. Iodine binding capacity and crystallinity were stable among different SMCs for Suyunuo5, while the higher iodine binding capacity and lower crystallinity were presented when SMC was deficient for Yunuo7. 【Conclusion】The lowest crystallinity and highest iodine binding capacity at deficient SMC treatments resulted in the lowest peak viscosity and breakdown, and highest onset temperature, peak temperature and percentage of retrogradation. The waxy maize flour presented better processing quality (higher peak viscosity and breakdown, low percentage of retrogradation) at moderate SMC treatments.

Key words: waxy maize , grain filling stage , physicochemical property , negative pressure water supplying and controlling , soil moisture content

LU Da-Lei, SUN Xu-Li, WANG Xin, YAN Fa-Bao, LU Wei-Ping. Effects of Water Stress During Grain Filling on Physicochemical Properties of Waxy Maize Flour[J].Scientia Agricultura Sinica, 2013, 46(1): 30-36.

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