Effects of waterlogging after pollination on the physicochemical properties of starch from waxy maize

doi:10.1016/j.foodchem.2015.01.096

Food Chemistry

Volume 179, 15 July 2015, Pages 232-238

https://doi.org/10.1016/j.foodchem.2015.01.096 Get rights and content

Highlights

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Waterlogging decreased starch granule size.
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Peak intensities, crystallinity, and iodine-binding capacity in response to waterlogging were variety dependent.
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Waterlogging decreased swelling power and solubility.
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Pasting and gelatinization temperatures were slightly affected by waterlogging.
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Waterlogging decreased peak and breakdown viscosities and increased retrogradation percentage.

Abstract

Waterlogging frequently occurs in Southern China in summer and significantly affects waxy maize growth. This study investigated the physicochemical properties of starch from six waxy maize varieties exposed to waterlogging for 1–7 days after pollination. Waterlogging decreased the starch granule size. Starch maximum absorption wavelength, iodine-binding capacity, crystallinity, and peak intensities in response to waterlogging depended on varieties. Swelling power and solubility in response to waterlogging increased in Wannuo5 and decreased in the other five varieties. Gelatinization and pasting temperatures were only slightly affected by waterlogging. Gelatinization enthalpy was unaffected in Nongkeyu301, increased in Guangbainuo5, and decreased in the other four varieties. Peak and breakdown viscosities decreased and retrogradation percentage increased when plants were subjected to waterlogging after pollination. In conclusion, waterlogging decreased starch granule size, crystallinity, swelling power, and solubility, resulting in deteriorated starch quality (i.e., low swelling, less sticky and easy to retrograde).

Introduction

Maize starch dominates nearly 80% of the global starch market (Jobling, 2004). Maize starch can be divided as waxy, normal, and high amylose based on amylose content (Singh, Sandhu, & Kaur, 2005). Among different maize types, waxy maize starch is composed of 100% amylopectin, which features high viscosity, easy digestion, good light transmittance, and low retrogrades (Lu & Lu, 2012).

The physicochemical properties of maize starch change with a growing environment. Ji et al. (2004) observed that the thermal properties of maize starch vary in different growth environments. Lenihan, Pollak, and White (2005) found that maize starch harvested in a warm environment has high gelatinization onset temperature and enthalpy, as well as a narrow gelatinization range. Oktem (2008) observed that water deficit decreases some mineral element (Fe, Cu, and Zn) contents but increases the protein content in sweet maize grains. Liu et al. (2013) observed that maize starch granule size and viscosities decrease and gelatinization temperatures increase under low irrigation levels. Our previous studies showed that high temperature, weak light, and drought after pollination significantly deteriorated the quality of waxy maize starch (Lu et al., 2015, Lu et al., 2013, Lu et al., 2014). Several abiotic factors, including rainfall, sunlight, temperature, soil type, and growing conditions affecting the starch physicochemical properties of crops, may sometimes exhibit considerable influence than genotypic differences (Beckles and Thitisaksakul, 2014, Thitisaksakul et al., 2012, Wang and Frei, 2011).

Waterlogging is one of the most important abiotic factors and occurs frequently. Over 18% of the total maize production areas in South Asia and Southeast Asia are frequently affected by flooding or waterlogging, causing production losses of 25–30% annually (Zaidi, Maniselvan, Srivastava, Yadav, & Singh, 2010). Cairns et al. (2012) reviewed that waterlogging influences maize growth and development. However, no research has focused on the effects of waterlogging on the physicochemical properties of maize starch. In the present paper, we reported the physicochemical properties of waxy maize starch under normal and waterlogging conditions after pollination.

Section snippets

Plant materials and experimental design

Six varieties of waxy maize, namely, Huainuo1, Nongkeyu301, Wannuo5, Meiyu16, YN525, and Guangbainuo5 were used in this study. These six varieties were provided by the Maize Regional Test Management Office of the China Ministry of Agriculture.

The experiment was conducted at the Yangzhou University Farm in 2013. Seeds were sown on March 15 and transplanted to a cement pit (2 m depth) on March 28. Plant density was 60,000/ha and plot area was 12 m². The plants were given a basal dressing of 500

Starch granule distribution

Waterlogging after pollination decreased the ratio of large granules and the average granule size of starch for all the test varieties except Nongkeyu301, which exhibited a similar average granule size in two conditions (Fig. 1). The small starch granule size under waterlogging conditions may be caused by waterlogging shortening the grain filling period and reducing the grain growth rates (Araki et al., 2012, Hossain et al., 2011); thus, starch granule development was suppressed and formed

Conclusion

Waterlogging changed the physicochemical properties of waxy maize starch. Starch granule size and crystallinity were decreased by waterlogging in all varieties except for Nongkeyu301. Iodine-binding capacity in response to waterlogging was dependent on varieties; it was unaffected in YN525, increased in Meiyu16, and decreased in the four other varieties. Starch swelling power and solubility increased in Wannuo5 and decreased in the five other varieties when the plants were exposed to

Acknowledgments

This study was supported by the Chinese Natural Science Foundation (Grant Nos. 31271640 and 31471436), Jiangsu High School Natural Science Foundation (Grant No. 14KJA210004), Priority Academic Program Development of Jiangsu Higher Education Institutions, and New Century Talents Project of Yangzhou University.

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Effects of waterlogging after pollination on the physicochemical properties of starch from waxy maize

Highlights

Abstract

Introduction

Section snippets

Plant materials and experimental design

Starch granule distribution

Conclusion

Acknowledgments

Field Crops Research

Carbohydrate Polymers

Field Crops Research

Plant Biology

Journal of Cereal Science

Food Chemistry

Journal of Integrative Agriculture

Carbohydrate Polymers

Agricultural Water Management

Food Chemistry

Journal of Food Engineering

Food Hydrocolloids

Carbohydrate Polymers