Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize

Lu, Dalei; Sun, Xiaolun; Wang, Xin; Yan, Fabao; Lu, Wei

doi:10.1016/s2095-3119(13)60560-2

Cited by 24 publications

(19 citation statements)

References 23 publications

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“…The PV, TV, and BD of flour were reduced by shading but the reduction was similar between MS and SS. Similar results have been reported in the flour of maize (Jia et al, ; Lu, Sun, Wang, et al, ; Yang, Shi, et al, ) and rice (Wang et al, ). Meanwhile, opposite results were observed in the starch of maize (Shi et al, ) and wheat (Liu et al, ).…”

Section: Discussionsupporting

confidence: 86%

“…We previously reported that 50% postsilking shading increases the starch granule size and proportion of long chains in amylopectin (Shi, Gu, Lu, & Lu, ). Our study on waxy maize indicated that starch granule size is decreased by shading (Lu, Sun, Wang, Yan, & Lu, ). A study on wheat also observed that proportion of volume, surface area, and number of large starch granules ( d > 10 μm) are increased in normal wheat and decreased in waxy wheat by shading during the grain filling stage (Liu et al, ).…”

Section: Discussionmentioning

confidence: 93%

“…Jia, Dong, Wang, Zhang, and Li () reported that shading at different grain filling stages reduces the grain flour peak and breakdown viscosity by decreasing the starch content and increasing the protein content. Our previous report indicated that the increased protein content and reduced starch content and small starch granule sizes in waxy maize grain under postsilking shading conditions result in low flour pasting viscosities and high retrogradation tendency (Lu, Sun, Wang, Yan, & Lu, ; Yang, Shi, Xu, Lu, & Lu, ). Normal maize starch under 50% shading conditions during grain filling exhibits increased starch viscosity and retrogradation tendency and decreased thermal stability because of the reduced amylose content, increased the sizes of starch granules and the proportion of long chains in amylopectin, and improved crystallinity (Shi, Gu, Lu, & Lu, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of postsilking weak‐light stress on the flour quality of spring maize

Wen

Shi

et al. 2019

Cereal Chem

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Background and objectives The low sunlight from June to July caused by cloudy weather in Southern China has a detrimental influence on the grain yield and quality of spring maize because this period overlaps with the grain filling stage. A field trial was conducted to study the effects of postsilking shading (30% and 50% light deprivation defined as moderate sunlight [MS] and severe shading [SS], respectively, and with plants under natural sunlight as the control) on grain weight, nutrient contents, pasting, and thermal properties in 2016–2017. Zhengdan958 (ZD958) and Suyu30 (SY30) were used as materials. Findings MS and SS reduced the grain weight by 26.7% and 42.4% for ZD958 and by 17.4% and 25.7% for SY30 in 2016, respectively. In 2017, the decrease was 6.8% and 2.7% for ZD958 and SY30, respectively, and no difference was observed between MS and SS. Shading reduced the starch content and increased the protein content, and the effects were severe when a large amount of sunlight was deprived. SS increased the starch granule size in both varieties and years. MS resulted in an increase in 2016, but no increase was observed in 2017. Peak, trough, and breakdown viscosities decreased under shading. Similar reductions were generally observed between MS and SS. Shading exerted minimal effects on gelatinization and retrogradation temperatures, but the gelatinization enthalpy and peak height index gradually decreased with decreasing sunlight intensity. The retrogradation percentage increased under shading, and this increment was similar for MS and SS in 2016 and gradually intensified with increasing light deprivation in 2017. Conclusions Shading reduced starch and amylose contents and increased protein contents and starch granule size. These effects induced low peak and breakdown viscosities and high retrogradation percentage. The high viscosities and low retrograde of SY30 indicated that it has better grain quality than ZD958. Significance and novelty Shading deteriorates flour viscosity and increases the retrogradation tendency by reducing grain starch content and increasing protein content and starch granule size.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Effects of postsilking weak‐light stress on the flour quality of spring maize

Wen

Shi

et al. 2019

Cereal Chem

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“…In barley, mercury lamps gave lower light intensity compared with sodium lamps, and this led to unexpected differences in starch such as, the abolition of diurnal growth rings in the granule, modulations in amylose, and granule numbers and size . Low light intensity also changed granule size distribution in wheat , and decreased viscosity parameters in waxy maize starch .…”

Section: Challenges In Understanding the Effect Of Environments On Stmentioning

confidence: 99%

How environmental stress affects starch composition and functionality in cereal endosperm

2013

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Stressful environments can alter starch biosynthesis in cereal endosperm. The aim of this review is to carefully examine how starch functional properties are altered when plants encounter environmental parameters outside of the normal range. This is important because while growers and processors require grain yield stability and product uniformity this will be challenging in an era of variable weather patterns. Being able to predict the general physico‐chemical nature of the starch as a result of growth status is a step towards the “precise” agriculture required for the 21st century. Variations in soil moisture and nutrient availability, ambient temperature, and atmospheric composition were all shown to affect starch functionality. Elevated temperature led to the most significant changes in both tropical and temperate cereals and amylose content was the most sensitive parameter under various environmental conditions. Genotypic variation appears to be a primary contributor for the response of cereal starches to environmental stress. Nonetheless, while a large amount of data from single controlled environmental stress experiment is currently available, comparably little is known about whether similar results would be achieved in multifactorial and large‐scale settings. The challenges in terms of the need for more detailed experimental descriptions to lessen the study‐to‐study discrepancies of data and to enhance their interpretability were also discussed.

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“…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, Cai, Zhao, Shen, & Lu, 2015;Lu, Sun, Wang, Yan, & Lu, 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 & Thitisaksakul, 2014;Thitisaksakul, Jimenez, Abias, & Beckles, 2012;Wang & Frei, 2011).…”

Section: Introductionmentioning

confidence: 99%