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<p>The present work investigated the grain texture and starch physicochemical properties of waxy maize grown under contrasting ecological conditions at five sites across Hebei Province (Hengshui, HS; Baoding, BD; Tangshan, TS; Qinhuangdao, QHD; and Chengde, CD). The findings indicate that grain hardness ranged from 2.41 to 3.25&#xa0;g/s, with the maximum recorded at TS. Total starch content varied between 429.49to 458.10&#xa0;mg/g, with the highest value at TS. Notably, starch from QHD displayed significantly higher amylose but lower amylopectin content than other sites. Starch granules from TS had the largest average size (22.49&#xa0;μm) and the highest relative crystallinity, whereas those from HS were smaller and more uniform. Peak viscosity were significantly higher at BD (1859.3 cP) and TS (1824.7 cP), and starch from TS exhibited the greatest gelatinization enthalpy and swelling power. In contrast, starch from HS showed higher initial light transmittance but poorer stability. Correlation and principal component analyses further attributed these variations in starch traits to site specific soil fertility and climatic factors, particularly temperature and precipitation during grain filling. Overall, these findings highlight the role of environmental heterogeneity in shaping starch physicochemical properties in waxy maize, providing valuable information for waxy maize management and starch-based product development.</p>

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Grain texture and starch physicochemical properties of waxy maize in response to contrasting ecological conditions

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月20日

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  • Pengtao Ji,
  • Xiangling Li,
  • Weixin Dong,
  • Peijun Tao,
  • Yuechen Zhang

摘要

The present work investigated the grain texture and starch physicochemical properties of waxy maize grown under contrasting ecological conditions at five sites across Hebei Province (Hengshui, HS; Baoding, BD; Tangshan, TS; Qinhuangdao, QHD; and Chengde, CD). The findings indicate that grain hardness ranged from 2.41 to 3.25 g/s, with the maximum recorded at TS. Total starch content varied between 429.49to 458.10 mg/g, with the highest value at TS. Notably, starch from QHD displayed significantly higher amylose but lower amylopectin content than other sites. Starch granules from TS had the largest average size (22.49 μm) and the highest relative crystallinity, whereas those from HS were smaller and more uniform. Peak viscosity were significantly higher at BD (1859.3 cP) and TS (1824.7 cP), and starch from TS exhibited the greatest gelatinization enthalpy and swelling power. In contrast, starch from HS showed higher initial light transmittance but poorer stability. Correlation and principal component analyses further attributed these variations in starch traits to site specific soil fertility and climatic factors, particularly temperature and precipitation during grain filling. Overall, these findings highlight the role of environmental heterogeneity in shaping starch physicochemical properties in waxy maize, providing valuable information for waxy maize management and starch-based product development.