Effect of Maturity on Structure and Physical and Chemical Properties of Yutian Waxy Corn Starch

doi:10.7506/spkx1002-6630-201307022

Abstract

Abstract: The structure, physical and chemical properties of Yutian waxy corn with different degrees of maturity were determined by scanning electron microscope, X-ray diffraction, Fourier transform infrared spectrometer, differential scanning calorimeter and Brabender Viscometer. The results showed that the granules of Yutian waxy corn starch had a round or polygonal shape, and the number of polygonal particles increased with the elevated maturity. Yutian waxy starch presented A-type crystalline structure and the 2θ values were around 15.15°, 17.50° and 23.00°. With rising maturity, the diffraction intensity of starch granule crystalline increased. The structure of Yutian waxy corn starch consisted of pyrantype α-type glucose. Thermal properties showed minimum differences in To, Tp, Tc and ΔH among the 5 degrees of maturity. To ranged from 70.00 to 72.00 ℃, Tp from 74.90 to 76.80 ℃ and Tc from 80.90 to 83.40 ℃. Brabender viscosity curves showed that the starch from waxy corn collected 30 d after pollination contained the highest content of amylopectin while the starch from waxy corn collected 25 d after pollination had peak viscosity. The starch from waxy corn collected 23 d after pollination had good thermal stability whereas the best cold stability of waxy corn starch was obtained 30 d after pollination.

Key words: Yutian waxy corn, maturity, starch structure, physical and chemical properties

CLC Number:

TS210.1

YIN Xu-min1，ZHAN Xiao-wan2，ZHAO Guo-hua 2，MING Jian2，ZENG Shun-de1,*. Effect of Maturity on Structure and Physical and Chemical Properties of Yutian Waxy Corn Starch[J]. FOOD SCIENCE, 2013, 34(7): 104-110.

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