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Relationships Between Some Physicochemical Properties of Starches from Maize Cultivars Grown in East China
Author(s) -
Dong HaiZhou,
Hou HanXue,
Liu ChuanFu,
Zhang Hui
Publication year - 2008
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200800665
Subject(s) - amylose , crystallinity , cultivar , viscosity , chemistry , differential scanning calorimetry , intrinsic viscosity , food science , analytical chemistry (journal) , materials science , horticulture , starch , chromatography , crystallography , polymer , biology , composite material , organic chemistry , physics , thermodynamics
Abstract Granule size, amylose content, degree of crystallinity, thermal, pasting, and gel textural properties of starches separated from thirty seven maize cultivars grown in East China were studied with a laser particle size analyzer, spectrophotometer, X‐ray diffractometer, differential scanning calorimeter, Rapid Visco Analyser, and texture analyzer. Various correlations between the physicochemical properties were observed. The correlation coefficient between T o and T p , between T o and T c , and between T p and T c were 0.967, 0.879, and 0.941 ( p <0.01), respectively. Amylose content was correlated negatively with T c (r=‐0.640, p <0.01). Pasting temperature was positively correlated to T p ( r =0.738, p <0.01). Significantly positive correlations were observed between amylose content and final viscosity, between amylose content and setback ( r =0.665 and 0.735, respectively, p <0.01) and between peak viscosity and breakdown ( r =0.893, p <0.01). Trough viscosity was positively correlated to final viscosity and setback ( r =0.851 and 0.704, respectively, p <0.01). Significant correlations existed between final viscosity and setback, and hardness ( r =0.972 and 0.615, respectively, p <0.01). There was a significant interrelationship between setback and hardness (r=0.655, p <0.01).