Zhang Haiyan, Xu Guanghai
College of Agronomy Qingdao Agricultural University Qingdao China.
Food Sci Nutr. 2019 Jul 4;7(8):2605-2612. doi: 10.1002/fsn3.1114. eCollection 2019 Aug.
Three maize cultivars with different endosperm types (flint, semiflint, and dent maize cultivars) were studied to characterize vitreous endosperm flour properties compared with those of floury endosperm flour from the same maize kernels. Vitreous endosperm flour had higher amylose and protein contents, and lower starch content, higher percentage of large starch granule, bigger mean diameter of starch granule, higher iodine capacity, higher trough viscosity and final viscosity and setback, lower swelling power, lower peak viscosity and breakdown, and higher peak time and pasting temperature than the counterpart floury endosperm flour. X-ray diffraction analysis indicated typical A-pattern for starches of vitreous and floury endosperm flours. Floury endosperm flour showed the presence of greater crystallinity and higher enthalpy change () than vitreous endosperm flour for three cultivars. Retrogradation enthalpy () and retrogradation percentage () of vitreous and floury endosperm flours ranged from 6.23 to 7.92 J/g and 52.72% to 73.62%, and from 5.46 to 6.45 J/g and 45.70% to 56.58%, respectively. In conclusion, vitreous and floury endosperm flours had significantly different physicochemical properties. Results of this study provide a foundation for better and valid utilization of different endosperm section during grain processing.
研究了三种具有不同胚乳类型（硬粒型、半硬粒型和马齿型玉米品种）的玉米品种，以表征玻璃质胚乳面粉与来自相同玉米粒的粉质胚乳面粉相比的特性。与对应的粉质胚乳面粉相比，玻璃质胚乳面粉具有更高的直链淀粉和蛋白质含量、更低的淀粉含量、更大的大淀粉粒百分比、更大的淀粉粒平均直径、更高的碘值、更高的低谷粘度、最终粘度和回生值、更低的膨胀力、更低的峰值粘度和衰减值，以及更高的峰值时间和糊化温度。X射线衍射分析表明，玻璃质和粉质胚乳面粉的淀粉具有典型的A-型模式。对于三个品种，粉质胚乳面粉比玻璃质胚乳面粉表现出更高的结晶度和更高的焓变（）。玻璃质和粉质胚乳面粉的回生焓（）和回生百分比（）分别在6.23至7.92 J/g和52.72%至73.62%，以及5.46至6.45 J/g和45.70%至56.58%之间。总之，玻璃质和粉质胚乳面粉具有显著不同的物理化学性质。本研究结果为谷物加工过程中更好地有效利用不同胚乳部分提供了基础。
