کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10603290 | 982474 | 2013 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of high temperature during grain filling under control conditions on the physicochemical properties of waxy maize flour
ترجمه فارسی عنوان
اثرات دمای بالا در طی پر شدن دانه تحت شرایط کنترل بر خواص فیزیکوشیمیایی آرد ذرت موم
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کلمات کلیدی
ذرت موم، استرس گرما، وزن دانه، محتوای تغذیه ای خصوصیات فیزیکوشیمیایی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
The effects of high temperature during different grain filling stages (1-15Â d and 16-30Â d after pollination) on the physicochemical properties of four varieties of waxy maize grain were studied. Heat stress during grain filling decreased grain weight and starch deposition, while it increased protein content, starch granule size, abnormal granule numbers and iodine binding capacity. These effects were more severe when heat stress was introduced at early development stage than at late grain filling stage. The peak intensities and crystallinities were decreased when plants were exposed to high temperature at early development stage. By contrast, responses to high temperature at late development stage were variety-dependent. High temperature during grain filling decreased the peak and breakdown viscosities and increased the gelatinization temperature and enthalpy, and retrogradation percentage of flours, especially during early development stage. In conclusion, high temperature during grain filling changed the grain proximate and starch structure, resulting in the deterioration of pasting and thermal properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 98, Issue 1, 15 October 2013, Pages 302-310
Journal: Carbohydrate Polymers - Volume 98, Issue 1, 15 October 2013, Pages 302-310
نویسندگان
Dalei Lu, Xuli Sun, Fabao Yan, Xin Wang, Renchao Xu, Weiping Lu,