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Water and heat stresses during grain formation affect the physicochemical properties of waxy maize starch

Jue Wang1, Yuxiang Mao2, Tianqi Huang1

  • 1Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Cultivation and Physiology, Agricultural College of Yangzhou University/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou, China.

Journal of the Science of Food and Agriculture
|August 22, 2020
PubMed
Abstract

Keywords:
high temperaturemolecular structurepasting viscosityretrogradationstarch granule sizewater stress

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