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Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch
BACKGROUND Waxy maize (Zea mays L. sinensis Kulesh) suffers short‐term exposure to high temperature during grain filling in southern China. The effects of such exposure are poorly understood. RESULTS Starch granule size was increased by 5 days' short‐term heat stress (35.0 °C) and the increase...
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| Published in: | Journal of the science of food and agriculture 2018-02, Vol.98 (3), p.1008-1015 |
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| Main Authors: | , , , , |
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| cites | cdi_FETCH-LOGICAL-c3539-47c247ad93e53786f3a2db758ca1f624df28f26a98b6b0f57cfeb26f2d87ab703 |
| container_end_page | 1015 |
| container_issue | 3 |
| container_start_page | 1008 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 98 |
| creator | Gu, Xiaotian Huang, Tianqi Ding, Mengqiu Lu, Weiping Lu, Dalei |
| description | BACKGROUND
Waxy maize (Zea mays L. sinensis Kulesh) suffers short‐term exposure to high temperature during grain filling in southern China. The effects of such exposure are poorly understood.
RESULTS
Starch granule size was increased by 5 days' short‐term heat stress (35.0 °C) and the increase was higher when the stress was introduced early. Heat stress increased the iodine binding capacity of starches and no difference was observed among the three stages. Starch relative crystallinity was increased and swelling power was decreased only when heat stress was introduced early. Heat stress also increased the pasting viscosity, and this effect became more pronounced with later applications of stress. Heat stress reduced starch gelatinization enthalpy, and the reduction gradually increased with later exposures. Heat stress increased the gelatinization temperature and retrogradation enthalpy and percentage of the samples, with the increases being largest with earlier introduction of high temperature.
CONCLUSION
Heat stress increased the pasting viscosities and retrogradation percentage of starch by causing change in granule size, amylopectin chain length distribution and crystallinity, and the effects observed were more severe with earlier introduction of heat stress after pollination. © 2017 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8549 |
| format | article |
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Waxy maize (Zea mays L. sinensis Kulesh) suffers short‐term exposure to high temperature during grain filling in southern China. The effects of such exposure are poorly understood.
RESULTS
Starch granule size was increased by 5 days' short‐term heat stress (35.0 °C) and the increase was higher when the stress was introduced early. Heat stress increased the iodine binding capacity of starches and no difference was observed among the three stages. Starch relative crystallinity was increased and swelling power was decreased only when heat stress was introduced early. Heat stress also increased the pasting viscosity, and this effect became more pronounced with later applications of stress. Heat stress reduced starch gelatinization enthalpy, and the reduction gradually increased with later exposures. Heat stress increased the gelatinization temperature and retrogradation enthalpy and percentage of the samples, with the increases being largest with earlier introduction of high temperature.
CONCLUSION
Heat stress increased the pasting viscosities and retrogradation percentage of starch by causing change in granule size, amylopectin chain length distribution and crystallinity, and the effects observed were more severe with earlier introduction of heat stress after pollination. © 2017 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8549</identifier><identifier>PMID: 28718948</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Amylopectin ; Corn ; Crystal structure ; Crystallinity ; Enthalpy ; Exposure ; Grain ; Granular materials ; granule size ; Heat ; Heat stress ; Heat tolerance ; High temperature ; Iodine ; Physicochemical properties ; physicochemical property ; Pollination ; Short term ; Starch ; starch structure ; Starches ; Temperature effects ; Viscosity ; waxy maize</subject><ispartof>Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.1008-1015</ispartof><rights>2017 Society of Chemical Industry</rights><rights>2017 Society of Chemical Industry.</rights><rights>2018 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3539-47c247ad93e53786f3a2db758ca1f624df28f26a98b6b0f57cfeb26f2d87ab703</citedby><cites>FETCH-LOGICAL-c3539-47c247ad93e53786f3a2db758ca1f624df28f26a98b6b0f57cfeb26f2d87ab703</cites><orcidid>0000-0001-9982-8374</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27911,27912</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28718948$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gu, Xiaotian</creatorcontrib><creatorcontrib>Huang, Tianqi</creatorcontrib><creatorcontrib>Ding, Mengqiu</creatorcontrib><creatorcontrib>Lu, Weiping</creatorcontrib><creatorcontrib>Lu, Dalei</creatorcontrib><title>Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Waxy maize (Zea mays L. sinensis Kulesh) suffers short‐term exposure to high temperature during grain filling in southern China. The effects of such exposure are poorly understood.
RESULTS
Starch granule size was increased by 5 days' short‐term heat stress (35.0 °C) and the increase was higher when the stress was introduced early. Heat stress increased the iodine binding capacity of starches and no difference was observed among the three stages. Starch relative crystallinity was increased and swelling power was decreased only when heat stress was introduced early. Heat stress also increased the pasting viscosity, and this effect became more pronounced with later applications of stress. Heat stress reduced starch gelatinization enthalpy, and the reduction gradually increased with later exposures. Heat stress increased the gelatinization temperature and retrogradation enthalpy and percentage of the samples, with the increases being largest with earlier introduction of high temperature.
CONCLUSION
Heat stress increased the pasting viscosities and retrogradation percentage of starch by causing change in granule size, amylopectin chain length distribution and crystallinity, and the effects observed were more severe with earlier introduction of heat stress after pollination. © 2017 Society of Chemical Industry</description><subject>Amylopectin</subject><subject>Corn</subject><subject>Crystal structure</subject><subject>Crystallinity</subject><subject>Enthalpy</subject><subject>Exposure</subject><subject>Grain</subject><subject>Granular materials</subject><subject>granule size</subject><subject>Heat</subject><subject>Heat stress</subject><subject>Heat tolerance</subject><subject>High temperature</subject><subject>Iodine</subject><subject>Physicochemical properties</subject><subject>physicochemical property</subject><subject>Pollination</subject><subject>Short term</subject><subject>Starch</subject><subject>starch structure</subject><subject>Starches</subject><subject>Temperature effects</subject><subject>Viscosity</subject><subject>waxy maize</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kUtOBCEQhonR6PhYeAFD4kYXrUA_gKUxPmPiQl13aLqwmXQPIzDRceURPKMnkXHUhYmrqqQ-vqrwI7RLyRElhB2Pg1FHoizkChpRInlGCCWraJRmLCtpwTbQZghjQoiUVbWONpjgVMhCjFA4MwZ0DNgZHDrn48fbewQ_4A5UxCF6CAGnLnaAH72yE2ycH1S0bpKm6hFwaqbdPFjtdAeD1arHU--m4KOFL-2zepnjQdlXWLzwuttGa0b1AXa-6xZ6OD-7P73Mbm4vrk5PbjKdl7nMCq5ZwVUrcyhzLiqTK9Y2vBRaUVOxojVMGFYpKZqqIabk2kDDKsNawVXDSb6FDpbedM_TDEKsBxs09L2agJuFmkpGaVpV5And_4OO3cxP0nWJEqWkgvMiUYdLSnsXggdTT70dlJ_XlNSLJOpFEvUiicTufRtnzQDtL_nz9Qk4XgLPtof5_6b6-u785Ev5CTWIlWI</recordid><startdate>201802</startdate><enddate>201802</enddate><creator>Gu, Xiaotian</creator><creator>Huang, Tianqi</creator><creator>Ding, Mengqiu</creator><creator>Lu, Weiping</creator><creator>Lu, Dalei</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-9982-8374</orcidid></search><sort><creationdate>201802</creationdate><title>Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch</title><author>Gu, Xiaotian ; Huang, Tianqi ; Ding, Mengqiu ; Lu, Weiping ; Lu, Dalei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3539-47c247ad93e53786f3a2db758ca1f624df28f26a98b6b0f57cfeb26f2d87ab703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Amylopectin</topic><topic>Corn</topic><topic>Crystal structure</topic><topic>Crystallinity</topic><topic>Enthalpy</topic><topic>Exposure</topic><topic>Grain</topic><topic>Granular materials</topic><topic>granule size</topic><topic>Heat</topic><topic>Heat stress</topic><topic>Heat tolerance</topic><topic>High temperature</topic><topic>Iodine</topic><topic>Physicochemical properties</topic><topic>physicochemical property</topic><topic>Pollination</topic><topic>Short term</topic><topic>Starch</topic><topic>starch structure</topic><topic>Starches</topic><topic>Temperature effects</topic><topic>Viscosity</topic><topic>waxy maize</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gu, Xiaotian</creatorcontrib><creatorcontrib>Huang, Tianqi</creatorcontrib><creatorcontrib>Ding, Mengqiu</creatorcontrib><creatorcontrib>Lu, Weiping</creatorcontrib><creatorcontrib>Lu, Dalei</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gu, Xiaotian</au><au>Huang, Tianqi</au><au>Ding, Mengqiu</au><au>Lu, Weiping</au><au>Lu, Dalei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2018-02</date><risdate>2018</risdate><volume>98</volume><issue>3</issue><spage>1008</spage><epage>1015</epage><pages>1008-1015</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Waxy maize (Zea mays L. sinensis Kulesh) suffers short‐term exposure to high temperature during grain filling in southern China. The effects of such exposure are poorly understood.
RESULTS
Starch granule size was increased by 5 days' short‐term heat stress (35.0 °C) and the increase was higher when the stress was introduced early. Heat stress increased the iodine binding capacity of starches and no difference was observed among the three stages. Starch relative crystallinity was increased and swelling power was decreased only when heat stress was introduced early. Heat stress also increased the pasting viscosity, and this effect became more pronounced with later applications of stress. Heat stress reduced starch gelatinization enthalpy, and the reduction gradually increased with later exposures. Heat stress increased the gelatinization temperature and retrogradation enthalpy and percentage of the samples, with the increases being largest with earlier introduction of high temperature.
CONCLUSION
Heat stress increased the pasting viscosities and retrogradation percentage of starch by causing change in granule size, amylopectin chain length distribution and crystallinity, and the effects observed were more severe with earlier introduction of heat stress after pollination. © 2017 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28718948</pmid><doi>10.1002/jsfa.8549</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-9982-8374</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2018-02, Vol.98 (3), p.1008-1015 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley-Blackwell Read & Publish Collection |
| subjects | Amylopectin Corn Crystal structure Crystallinity Enthalpy Exposure Grain Granular materials granule size Heat Heat stress Heat tolerance High temperature Iodine Physicochemical properties physicochemical property Pollination Short term Starch starch structure Starches Temperature effects Viscosity waxy maize |
| title | Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch |
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