ArticleFood chemistry: X2022
Starch structural and functional properties of waxy maize under different temperature regimes at grain formation stage.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 21 citations in OpenAlex.
- Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment.Food chemistry: X · 2025Article
- Plastic Mulching Film and Straw Return Alter Starch Physicochemical and Tuber Textural Properties of Intercropping Potatoes.Foods (Basel, Switzerland) · 2025Article
- Effects of Steaming on Fresh Edible Kernels of Waxy and Normal Maize Determined by Metabolomic Analysis.Foods (Basel, Switzerland) · 2024Article
- Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments.Toxins · 2024Article
- Starch Physicochemical Properties of Normal Maize under Different Fertilization Modes.Polymers · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Global warming affects crop productivity, but the influence is uncertain under different temperature regimes. The impact of growth temperatures (T0, 28 °C/20 °C; T1, 32 °C/24 °C; T2, 36 °C/28 °C; T3, 40 °C/32 °C) at grain formation stage on the waxy maize starch physicochemical properties of Suyunuo5 (heat-sensitive hybrid) and Yunuo7 (heat-tolerant hybrid) was studied. Compared with T0, T2 and T3 resulted in a higher number of starch granules with more pitted or uneven surface due to the enhanced enzymatic activities of α-amylase and β-amylase. Meanwhile, large starch granule size, long amylopectin chain-length, and high relative crystallinity under T2 and T3 resulted in low pasting viscosities and gelatinization enthalpy and high retrogradation percentage, especially under T3. The low coefficient variation of gelatinization temperatures indicated that the differences were meaninglessness. The influence of T1 on the pasting viscosities were more obvious in Suyunuo5. In conclusion, high temperatures at grain formation stage deteriorated the starch pasting and retrogradation properties.
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