Effects of high temperature during grain filling under control conditions on the physicochemical properties of waxy maize flour

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

doi:10.1016/j.carbpol.2013.06.005

Cited by 52 publications

(63 citation statements)

References 28 publications

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“…The increase in protein accumulation was 4.7% and 14.8% under MS and SS, respectively, which are significantly lower than the increase in protein content (21.0% and 43.9% under MS and SS, respectively), indicating that the increase was only a concentration effect due to the severe decrease in grain weight (13.5% and 20.2% under MS and SS, respectively) and starch content (9.5% and 16.2% under MS and SS, respectively). Similar results have been observed when waxy maize plants suffer from adversities, such as high temperature (Lu, Sun, Yan, et al, ), drought (Lu, Cai, Zhao, Shen, & Lu, ), or shading (Yang, Shi, et al, ) during grain filling. Starch exists in the form of granules in grains.…”

Section: Discussionsupporting

confidence: 76%

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: 76%

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

Wen

Shi

et al. 2019

Cereal Chem

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“…Application of heat stress at the early and mid grain formation stages increased Δ H ret of waxy maize starch, resulting in increase in % R ; This increase became more severe the earlier the plants were exposed to heat (1–5 DAP). Similarly, previous studies have reported that heat stress increased the % R of waxy maize starch or flour and that this influence was more severe when heat stress was introduced early after pollination . Lenihan et al .…”

Section: Resultsmentioning

confidence: 55%

“…The iodine binding capacity of both varieties was increased by heat stress over the two years studied, and the increase was similar among the heat stress stages. Our previous study also found that heat stress increased the proportion of longer amylopectin chains and that the increase observed was higher when 15 days of heat stress was applied to the early grain formation stage . Beckles and Thitisaksakul reported that heat stress increased the proportion of long glucan chains in amylopectin in most rice varieties and maize but favored the accumulation of shorter glucan chains in wheat.…”

Section: Resultsmentioning

confidence: 56%

Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch

Huang

Ding

et al. 2017

J Sci Food Agric

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“…In contrast, swelling power of wheat flour is affected by both starch granules and other components of flour. Lu et al (2013) also reported that heat stress during grain filling decreased the viscosities but increased the PT of waxy maize starch. Pasting Properties.…”

Section: Resultsmentioning

confidence: 92%

Effects of Heat Stress and Cultivar on the Functional Properties of Starch in Chinese Wheat

Wang

Miao

et al. 2017

Cereal Chem

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Cereal Chem. 94(3):443-450Heat stress during the grain-filling stage is a major limiting factor for improving Chinese wheat production, and its effect on functional properties of flours and starches in 10 leading cultivars from the Yellow and Huai Valleys grown under normal and heat-stress environments was investigated. Heat stress during the grain-filling stage decreased total starch content but increased protein and lipid contents of wheat grains. Amylose content of wheat starch was little altered under a heat-stress environment. Heat stress did not significantly change swelling power and starch solubility of wheat starches but significantly decreased swelling power of wheat flours. Pasting viscosities of wheat starches and flours were affected differentially by heat stress. Heat stress had a significant effect on gelatinization and retrogradation properties of starches. The in vitro enzymatic digestibility of wheat starches was affected slightly by heat stress. Analysis of variance indicated that heat stress had a significant effect on some functional properties of starch and flour, although the largest source of variability in these properties was cultivar. † Corresponding

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Effects of high temperature during grain filling under control conditions on the physicochemical properties of waxy maize flour

Cited by 52 publications

References 28 publications

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

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

Effects of short‐term heat stress at the grain formation stage on physicochemical properties of waxy maize starch

Effects of Heat Stress and Cultivar on the Functional Properties of Starch in Chinese Wheat

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