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Effects of waterlogging at grain formation stage on starch structure and functionality of waxy maize

Huan Yang1, Zhangrong Wen2, Tianqi Huang2

  • 1Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Yangzhou University, Yangzhou 225009, China.

Food Chemistry
|May 26, 2019
PubMed

Keywords:
Amylopectin chain lengthStarch granule sizeThermal stabilityWaterloggingWaxy maize

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